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Gingerbread Cookies




  1. Put the brown sugar into a large bowl and break up any large lumps.
  2. Sift the flour, bi card soda and spices over the brown sugar.
  3. Add the salt.
  4. Mix the dry ingredients together until well combined.
  5. Put the coconut oil, apple sauce, molasses and almond milk in a small bowl and whisk together until well combined.
  6. Add the wet ingredients to the dry and combine. Mix them together until you get a dough type texture. If the mixture is too wet just add more flour until you get the right texture.
  7. Cut the “dough” into 4 and make squares, wrap each square in glad wrap and place in the fridge for an hour.
  8. Preheat oven to 180 degrees.
  9. Line trays with baking paper.
  10. Remove the dough from the fridge and roll out one square at a time onto a well floured bench.
  11. Use cookie cutters to cut shapes out of the dough.
  12. Gently pull the scrap gingerbread away from the shape and re-roll, flatten and cut out more shapes from the cookie dough.
  13. Use a spatula to lift your shapes off the bench and place on trays.
  14. Cook for 8-10 minutes.
  15. Remove from oven and allow to cool.
  16. Decorate when completely cool and store in an airtight container.
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