My paternal Grandmother wasn’t much of a cook but, boy oh boy, could she ever bake!
I was fortunate growing up that Grandma and Grandpa lived about a half mile down the road from my parent’s home. Grandma would start her Christmas baking right after Thanksgiving each year, churning out batch after batch of all sorts of holiday cookies. My 6 siblings and I couldn’t wait to jump on our bikes and ride over to sample the freshly made goodies after getting home from school each day.
Grandma’s gingerbread cookies were my absolute favorite which she carefully cut out into gingerbread boys, stars, Christmas trees, and Santa shapes for me to decorate with icing and sprinkles at her kitchen table.
I make Grandma’s gingerbread cookies every single Christmas as a tradition for my own children as well, and they love them just as much as I still do!
Surprisingly, my Grandma’s very gingerbread cookie recipe originally called for Crisco and white flour from the store. Yikes!
Needless to say, I’ve changed up the gingerbread cookies recipe up quite a bit to be healthier and even tastier than the ones I grew up enjoying!
I know Grandma would be proud if she were still here to taste this new and improved version of her gingerbread cookies herself!
Grandma’s Gingerbread Cookies
4 1/2 cups sprouted flour (sources)
1 cup expeller pressed coconut oil (sources)
1 cup sucanat (sources)
1 cup blackstrap molasses (sources)
1 tsp baking soda
1 heaping tsp ground cinnamon (sources)
1 tsp ground ginger (sources)
1 tsp cloves (sources)
pinch of sea salt (sources)
Warm coconut oil in a small glass bowl on the stovetop and blend with sugar in a glass mixing bowl. Mix in molasses and beaten egg.
Sift flour with baking soda and spices and blend into wet ingredients one cup at a time until all the flour used.
Roll out dough to any thickness desired and cut into shapes with cookie cutters.
Bake at 350F for 10 minutes.
Decorate gingerbread cookies with homemade butter frosting if desired.
Sarah, The Healthy Home Economist
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