Keep it healthy for the holidays with the recipes of cookbook author and nutrition educator Dee McCaffrey, author of “Plan D: The Amazing Anti-Diet” and more this Sunday, Decmber 18 from 5:30 – 7:30 p.m. at Luci’s Healthy Marketplace in Phoenix. Participants also enjoy 10% off market purchases all day. Registration is $49 per person. Call 602.773.1339 to reserve your spot. Find a healthy recipe for Gingerbread Whole Grain Cookies from Dee’s blog after the jump:
Luci’s Healthy Marketplace | 1590 East Bethany Home Road, Phoenix, AZ | 602.773.1339
Janet’s Gingerbread Whole Grain Cookies
3 cups whole spelt flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup coconut oil
1/2 cup unsalted butter
1/2 cup organic whole cane unrefined sugar (Rapadura) OR Sucanat
1/2 cup blackstrap molasses
In a large mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, and cloves.In a separate mixing bowl, combine the coconut oil, butter, sugar, molasses, and egg. Add to the flour mixture and blend well to combine into a ball of dough. This step works really well if you have a stand up mixer, such as a KitchenAid.
Refrigerate the dough for at least 1 hour. Roll the dough with a rolling pin to 1/3″ thickness between two peices of wax paper. Cut out shapes using a cookie cutter (the heart shape works great) and place in the freezer on a cookie sheet lined with parchment paper for about 12 minutes.
Bake at 325 degrees F for 12 to 15 minutes.