Sprouted Gingerbread Cookies

These spicy and slightly sweet gingerbread cookies are made using sprouted flour! Sprouted flour is more easily digestible and has more nutrients, making it a great alternative for baking.

Course: Dessert

Ingredients

3 cups sprouted flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground cloves
½ teaspoon Celtic Sea Salt
⅔ cup olive oil or melted coconut oil
¼ cup blackstrap molasses
1 cup coconut sugar
2 eggs

Instructions

Preheat over to 350°F.
In a mixing bowl, whisk together the sprouted flour, spices, soda, and salt. Set aside.
Using a mixer, mix the oil, molasses, and coconut sugar.
Mix eggs in one at a time.
Slowly add in the flour mixture.
Flour a surface on your counter and dump out the dough and knead with the flour until no longer sticky.
Wrap in plastic wrap and refrigerate for at least 3 hours.
On a lightly floured surface, roll out dough 1/4 inch thick and cut out!
Grease cookie sheets and bake at 350°F for 8 - 10 minutes until the cookies look slightly cracked.
Let cool for 2 minutes before removing.