Ingredients
- 3 Cups (310 grams) whole wheat pastry flour*, plus more for work surface
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¾ tsp kosher salt
- 2 Servings Nuzest Kids Good Stuff Vanilla Caramel
- ½ tsp ground cloves
- ½ tsp finely ground black pepper
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ Cup melted coconut oil
- ½ Cup unsulphured molasses
- ½ Cup coconut sugar
- 1 Large egg
In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda, baking powder, and Nuzest Kids Good Stuff. Whisk until blended. In a small mixing bowl, combine the coconut oil and molasses and whisk until combined.
Add the coconut sugar and whisk until blended. (If the sugar is gloppy and won’t incorporate into the mixture, warm the mixture for about 20 seconds in the microwave or over low heat on the stove, just until you can whisk it all together.) Add the egg and whisk until the mixture is thoroughly blended.
Pour the liquid mixture into the dry and mix just until combined. (If it seems like you don’t have enough liquid, just keep mixing!) Divide the dough in half. Shape each half into a round disc about 1 inch thick and wrap it in plastic wrap. Place both discs in the refrigerator and chill until cold—about 1 hour, or up to overnight.
Preheat oven to 350 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large baking sheets with parchment paper. Lightly flour your working surface and roll out one of your discs out until it’s ¼ inch thick.
If the dough is very hard or crumbly, roll it as best you can and then let it rest for a few minutes to warm up. Repeat until you’ve successfully rolled the dough to ¼ inch thickness.
Use cookie cutters to cut out the cookie shapes and place each cookie on a parchment-lined baking sheet, leaving about ½ inch of space between each cookie.
Don’t waste the dough scraps, combine them into a ball and roll them out again, repeating until you have used up all of your dough.
Bake for at least 10-12 minutes depending on the heat of the oven and thickness of the cookies.
Allow to cool before decorating.
