Ahhhhhh its the most wonderful time of the year!!!! I absolutely live for Christmas. I love the holidays. The Christmas traditions, the family time, the hot mulled wine (or "gluhwein" as my family says in german. It literally translates to Glo-wine. How great is that!). There's even snow on the ground here in Vancouver which basically never happens. It's just so damn festive.
Christmas baking this year is going down. I've made these cookies a few times now and I have to say I'm quite happy with them! If you're enjoying a glass of eggnog you pretty much have to have one of these cookies for dipping.
Difficulty: Easy Prep time: 10 mins Bake time: 9 minutes Yeild: 12 cookies
Prep time: 10 mins
Bake time: 9 minutes
Yeild: 12 cookies
- 1 free range egg
- 1/4 cup coconut oil or grass-fed butter (softened)
- 1/4 cup coconut sugar (plus a little extra for the outside of the cookies)
- 1/4 cup pure maple syrup
- 2 tbsp blackstrap molasses
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1 tsp finely grated ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp fine himalayan salt
- 1 1/4 cup spelt flour
1. Preheat the oven to 350 F.
2. Wisk all the ingredients together in a big bowl. Mix in the spelt flour last. The dough becomes harder to move after the flour goes in which makes it harder to properly mix in the smaller ingredients.
3. Roll the dough into 1 inch balls and roll in a small bowl of coconut sugar. I find it easiest to actually pick up the bowl and swirl it around.
4. Grease a cookie sheet with coconut oil (or whatever you want) and place the sugar covered dough on the sheet. Do not press them down.
5. Bake for 8-9 minutes. Allow to cool for about 5 minutes on the baking sheet before transfering them to a cooling rack. Don't wait too long to transfer them though, otherwise they'll get stuck on the baking sheet.
Happy Baking! :)