This recipe is from the folks at milkadamia and is made from macadamia nut oil (which is especially high in good fats). Macadamia nuts also reduce the risk of inflammation, which is often the cause of chronic diseases. This cookie recipe is 100% delicious and simple to make!
GINGERBREAD COOKIES
Ingredients:
1/4 cup milkadamia buttery spread
1/2 cup brown sugar, packed
1/3 cup molasses
1 Flax Egg
1/2 tsp vanilla
2 cups All Purpose Flour, can substitute gluten-free flour
1 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
2 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
For Frosting:
1 cup (120g) Powdered (Icing) Sugar
1/2 tsp Vanilla
1 Tbsp milkadamia Vanilla Creamer
Directions:
- Preheat the oven to 350°F
- Cream buttery spread and brown sugar in an electric mixing bowl.
- Prepare your flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute.
- Add the molasses, vanilla and flax egg to the electric mixer and beat.
- Sift flour into a bowl and mix in the baking soda, salt, ginger, cinnamon, allspice and cloves.
- Blend in dry ingredients with the wet ingredients.
- Flour a surface and your hands generously and transfer the cookie dough onto the baking surface. Roll it into a ball, adding flour as needed so it doesn’t stick.
- Roll out with a rolling pin to around a 1/4 inch thick and cut out cookies (use your favorite shape). Place cookies on a parchment-lined baking tray.
- Continue until all dough used.
- Place into the oven and bake for 10-12 minutes and then remove from the oven and allow to cool completely before decorating.
- To decorate, mix the decorating frosting ingredients together. Needs to be thick. Decorate as desire.
