1/3 cup coconut oil
1/4 cup agave nectar
1/4 cup molasses
1/4 cup plain soy milk
2 - 2 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Spices:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger
Directions:
Mix oil and sugar. Add molasses and soy milk.
Add in all of the dry ingredients. Mix until a dough is stiff. It is helpful if you allow the dough to chill for at least 10 minutes.
Preheat oven to 350 F.
On a pre-floured surface, roll the cookie dough out flat. Use cookie cutters to create desired shapes. Transfer to a greased cookie sheet. Do not forget to create a hole at the top of the cookie if you wish to hang it.
Bake for 8 minutes. Remove from oven and allow the cookies to cool for 2 minutes before removing from pan.
I'm visiting from SITS and boy does a gingerbread cookie sound good!
ReplyDeleteOK, I am totally loving your site! I have to make these. These are ing. we always have. Can I use rice milk instead of soy?
ReplyDeleteOh, and I made the veggie/rice casserole. It was good. I had to use a little more rice on top and bottom and we added veggie pasta sauce on top for more flavor! Thanks for the recipe idea!
Yes, Rice milk will work fine! Thanks for trying out these recipes :)
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