Up until this year, I had never baked gingerbread cookies myself. Which is kind of sad, considering my family has a tradition of decorating gingerbread cookies every year around the holidays and it is easily one of my favorite parts about the season. My mom is just such a pro at gingerbread making that I happily kicked back every year and let her work her magic. However, now that my husband, daughter, and I have relocated 3000 miles away from my favorite gingerbread maker, it is up to me to prepare the cookies for my favorite holiday tradition.
I love everything about traditional gingerbread cookies…except how they are rock hard two days after making them. So when making my cookies this year, I did what I do and set to work tweaking the recipe. What I ended up with is a version of my mother’s tried-and-true gingerbread recipe that is oil and refined sugar free, vegan and that stays soft for days after baking (currently the batch I made a week ago is still chewy and delicious).
1 tablespoon ground flax seed
3 tablespoons warm water
2 1/2 cups whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 teaspspoon ginger
1/4 cup honey or maple syrup
1/2 cup molasses
3/4 cup applesauce
1/2 teasp baking soda
1. Combine ground flax seed and warm water in a bowl. Stir until combined and set aside.
2. Sift together flour, cinnamon, nutmeg, allspice, and ginger. Set aside.
3. In a medium sauce pan bring molasses to a boil over medium heat. Remove from heat and stir in applesauce.
4. Add baking soda to the molasses mixture and stir well.
5. Stir in flax seed mixture. Then add dry ingredients.
6. Divid batter into 2 parts and flatten to into a disc on wax paper. Refrigerate overnight.
7. Roll out dough to 1/4 ” thick between 2 pieces of wax paper. Cut out into desired shapes. If dough sticks to wax paper, add knead in a little flour.
8. Bake at 350 for 8-10 minutes on a lined cookie sheet.
9. Cool completely before frosting