Cookies with Spice

Even though I believe that the bulk of any good diet should come from clean, whole foods, primarily fresh and plant-based, I also believe that moderation is a good idea and extremes are rarely necessary.Sometimes, there must be a cookie.

That said, getting close to the holiday season with food allergies and intolerances can be a big downer. What’s better on a dark winter day than a pan of spice cookies coming out of the oven – and what's worse than not being able to have one?

Here is a soft gingersnap that avoids the major food allergens and gives all of the cookie goodness you could ever want.  I made a batch over the Thanksgiving weekend - and no one ever suspected that anything was different about them.

So cheers to a cozy kitchen and warming up the holiday spirit by sharing things made from the heart.  Enjoy!

Gingersnap Cookies (Dairy-Free, Gluten-Free–Optional)

1 cup coconut oil 1 cup maple sugar 1/4 cup dark molasses 1 organic egg 1/4 teaspoon ground cardamom 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground black pepper 1/4 teaspoon salt 2 3/4 cup spelt flour, gluten-free baking flour mix with a pinch of xantham gum, or whole wheat flour 1 tsp. baking soda

In a medium bowl, mix coconut oil and maple sugar with a fork or wooden spoon until completely smooth and well-combined.  Add molasses and the egg and stir to combine.

In a small bowl, whisk together dry ingredients.  Add to the wet ingredients and stir well to incorporate. Dough will be very stiff.  Cover and let sit for 30 minutes to one hour.

Roll into balls and place evenly on parchment-lined cookie sheet. Bake at 375º for 6-8 minutes until they are cracked on top. Bake less for a chewy cookie, longer for a crisp cookie.  Remove from oven and transfer to a cooling rack or brown paper to cool.  Stores best in a cookie tin.