Classic Ginger bread cookies
3 cups White Spelt Flour, plus more for rolling and cutting out dough
1/2 teaspoon Sea or Pink Salt
3/4 teaspoon Baking Soda
1 Tablespoon Ginger
2 teaspoons Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
1/2 cup Earth Balance Butter, at room temperature
1/2 cup Coconut Sugar
2 Tablespoons Flax Meal in 4 Tablespoons Applesauce
2/3 cup unsulfured Organic Molasses or Sorghum Molasses
In a small bowl, combine the flax seed with the applesauce and set aside. Cream butter and coconut sugar in a large bowl. Add the molasses and flax mixture and mix until well combined. In another small bowl, combine the first 7 ingredients. Gradually add flour mixture to the wet mixture and mix together until well combined.
Wrap the dough in plastic wrap and chill in the freezer for 30 minutes.Preheat the oven to 350 degrees. Roll out dough on a lightly floured work surface to about 1/4-inch thick. Cut out shapes with cookie cutters and place on parchment lined baking sheets, about 1 inch apart. Bake for 8 to 12 minutes, or until cookies are puffy and golden. These cookies will harden once cooled and they are supposed to look puffy once out of the oven! Be sure to check at 8 minutes, since the size and shape of your cookie cutters will determine bake time.
Once done, sprinkle the xylitol over the cookies if desired and slide the parchment paper off the baking sheets to allow the cookies to cool for about 5 minutes. Enjoy warm, cold, with milk, with tea or with favorite sweet toppings