v:gourmet

This recipe is from the fabulous food blog FOOD 52. I’m re-posting it in its entirety, including their photo (full disclosure) because a) it looks super yummy and b) my life is crazy busy this week and, alas, it’s going to be a race to the finish to make it to Christmas morning. We all need short-cuts once in awhile. And I’ll add a c) which is that I’m happy to promote, share, and support other creative people in their endeavours to bring you healthy, happy, delicious recipes to enrich your life. I’m dreaming of making these with my kiddies over the holidays after a long winter’s nap. What could be better than that?

2 2/3 cups all purpose flour (plus extra for rolling)

1 1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup molasses

1/2 cup melted coconut oil

1/2 cup demerara sugar, coconut sugar, or evaporated cane juice

1/4 cup almond milk, soy milk, or rice milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees farenheit.

Sift dry ingredients together into a large mixing bowl. Whisk together the oil, molasses, sugar, milk, and vanilla extract. Mix wet ingredients into dry, using a whisk, an electric hand mixer, or your hands, till uniform. Flatten the dough into a disk and refrigerate, wrapped in saran, for 30 minutes (or overnight).

Dust a clean surface with flour. Roll the dough out till it’s a scant 1/4 inch thick. Cut into desired shapes. Bake cookies for 8 minutes, or until the edges are just browning. Let cool before serving.