Oil-Free, Vegan Gingerbread Cookies
1 ⅓ cups whole wheat flour
3/4 cup unbleached all purpose flour
1/2 tbsp baking powder
1 tsp baking soda
1/2 tbsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves
1/2 cup unsweetened apple sauce
1/2 cup + 1 tbsp organic sugar
1/4 cup water
1/2 cup grandmas molasses (not blackstrap)
1/2 tsp vanilla
In a medium sized bowl combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.
In a large bowl, cream together the apple sauce and the sugar. Beat for 1-2 minutes until the mixture is nice and light. Add the water, molasses and vanilla, beat for another 30 seconds to mix thoroughly.
Gradually add the flour mixture to the creamed sugar mixture, beating to combine.
Wrap the dough tightly in plastic wrap and refrigerate overnight (or for at least 2 hours)
Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.
Preheat oven to 325F.
Roll the dough directly onto a clean counter . The dough should be 1/4" thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Keep re-rolling and cutting out the dough until it's all used up.
Pop the unbaked cookies into the freezer to chill for 10 minutes.
Bake for 8-10 minutes, until the cookies are lightly browned around the edges and barely firm in the center. 9 min worked perfectly for us.
Decorate if desired
Link to YouTube video where we make this recipe: https://youtu.be/kLgwAvCSyPo