This recipe for a wholesome gingerbread cookie comes from my cousin-in-law Ella down in San Diego. She makes these Wholesome Gingerbread cookies for her family every year.
These gingerbread cookies are made with carrot juice, whole wheat flour, and ground flax. Not only do they look yummy, but they taste good too. I hope you enjoy these as much as her family.
WHOLESOME GINGERBREAD COOKIE
1/3 cup grapeseed oil
1/3 cup granulated white sugar
1/3 cup brown sugar
¼ cup molasses
¼ cup carrot juice (I’ve also used rice milk)
1 cup white flour
1 cup whole wheat flour
1 tbsp. flax meal
½ tsp. baking soda
½ tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. powdered ginger
Raisins & sliced almonds for decoration (optimal)
Preheat oven to 350 degrees
Beat the wet ingredients together in a large bowl
In another bowl mix together all dry ingredients
Slowly incorporate dry ingredients into the wet
You might want knead the dough with one hand to make the dough smooth
After the dough is mixed, bag it and chill in the refrigerator for at least 20 minutes
When the dough is chilled, roll half the dough at a time between 2 sheets of wax paper, aim for less than ¼” thick
Cut out shapes
Decorate with almonds and raisins, if desired
Bake for 8 minutes on greased baking sheets or on parchment paper
Leave them in an extra minute if you want them real crunchy, but keep in mind they’ll stiffen up as they cool
Remove cookies from trays and place on cooling racks until they are cool enough to eat
Enjoy
Wholesome Gingerbread Cookie: VIRTUAL COOKIE SWAP
Ingredients
- 1/3 cup grapeseed oil
- 1/3 cup granulated white sugar
- 1/3 cup brown sugar
- ¼ cup molasses
- ¼ cup carrot juice I’ve also used rice milk
- 1 cup white flour
- 1 cup whole wheat flour
- 1 tbsp. flax meal
- ½ tsp. baking soda
- ½ tsp. baking powder
- 1 tsp. pumpkin pie spice
- 1 tsp. powdered ginger
- Raisins & sliced almonds for decoration optimal
Instructions
- Preheat oven to 350 degrees
- Beat the wet ingredients together in a large bowl
- In another bowl mix together all dry ingredients
- Slowly incorporate dry ingredients into the wet
- You might want knead the dough with one hand to make the dough smooth
- After the dough is mixed, bag it and chill in the refrigerator for at least 20 minutes
- When the dough is chilled, roll half the dough at a time between 2 sheets of wax paper, aim for less than ¼” thick
- Cut out shapes
- Decorate with almonds and raisins, if desired
- Bake for 8 minutes on greased baking sheets or on parchment paper
- Leave them in an extra minute if you want them real crunchy, but keep in mind they’ll stiffen up as they cool
- Remove cookies from trays and place on cooling racks until they are cool enough to eat
- Enjoy
Want a FREE Weekly Menu Planner? Sign up for my newsletter HERE to get a copy.
Are you looking for holiday gift ideas? Check out my recommended cookbooks HERE or go to my KITCHEN GADGETS page for must have gadget recommendations.
There’s still time to check out my archive site.
Copyright 2017 by Heather Thomas, sloCooking.net. All rights reserved.