Sunday, December 19, 2010
Healthier Gingerbread Cookie Cutouts
These gingerbread cookies have the goodness of flax seed and whole wheat flour and NO eggs or dairy. I guarantee you no one will know the difference.
2 TB ground flax seed
1/4 cup water
1-1/2 cups whole wheat pastry flour
1-1/2 cups unbleached white flour
1/4 tsp salt
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 cup vegan margarine, room temperature
3/4 cup sugar
2/3 cup molasses
Mix water and flax seed in small bowl and set aside. Mix all of the dry ingredients together in a bowl. In mixing bowl (get out your stand mixer!) mix together margarine and sugar until light and fluffy. Add flax seed and molasses and mix. Add flour and mix everything together. Add a tablespoon or so of water if too thick. Separate into 2 to 3 balls, wrap and put in fridge to chill for at least an hour.
Preheat oven to 350 degree. Roll out dough and cut into desired shapes. Bake 10 minutes or so, depending on how thick your cutouts are and how soft you'd like your cookies to be. Cool on wire rack. Decorate if desired.
This makes a lot of cookies, about 3 dozen.