Gingerbread Cookies

Nice and spicy, but not real sweet


Serves 4


1/2 teaspoon sea salt
3 cups whole wheat pastry flour
1/2 cup grade b maple syrup
1 1/2 teaspoons ground cinnamon
2 tablespoons fresh ginger finely grated
1/2 cup canola oil
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/3 cup instant grain coffee ground
1/4 cup dried currants
1/2 cup apple juice


  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment or brush with oil.
  • Mix dry ingredients, excluding the grain "coffee" powder.
  • MIx the wet ingredients together, along with the "coffee" granules, and heat until the "coffee" granules are dissolved.
  • Add the wet mixture to the dry mixture. Mix well and shape dough into a cohesive ball.
  • Roll out dough to 1/4 inch thickness between two sheets of waxed paper. Cut out shapes with cookie cutters. Trasfer to baking sheets and press currants in place for eyes, nose, mouth and buttons.
  • Bake cookies until golden on the bottom, 10 minutes.


  • Makes 1 1/2 Dozen Cookies

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