Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Serves: 32 cookies
Here's a healthy version of your favorite classic gingerbread cookies! This gingerbread cookie recipe is healthier because of a few simple substitutions—I substituted whole wheat pastry flour for all purpose flour, coconut oil for butter and coconut sugar for brown sugar. See notes provided in the paragraphs above for tips and suggestions on choosing your molasses and decorations. Recipe yields around 32 cookies, depending on their size.
Recipe compliments http://cookieandkate.com
Recipe adapted from Martha Stewart, on Smitten Kitchen's recommendation.
*Make it vegan/egg free: I haven't tried, but based on other recipes, I think you could successfully substitute a flax egg in this recipe, or maybe even use 3 tablespoons applesauce instead of the egg.
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