Gingerbread Cookie Cake
Gingerbread cookie cake made the old-fashioned way with only wholesome ingredients.
Ingredients
- 4 1/2 cups sprouted whole grain flour sifted
- 2 eggs preferably free range or pastured
- 1 cup expeller pressed coconut oil
- 1 cup blackstrap molasses preferably organic
- 1 cup evaporated cane sugar
- 1 tsp baking soda
- 1 tsp ground ceylon cinnamon heaping, preferably organic and freshly grated
- 1 tsp ground ginger preferably organic
- 1 tsp ground cloves preferably organic
- 1 pinch sea salt
- 2 Tbl water optional
Equipment
Instructions
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Preheat oven to 350 F/ 177 C.
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Warm coconut oil in a small pan on the stovetop and blend with sugar in a glass mixing bowl. Mix in molasses and beaten eggs.
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Use the leftover drips of coconut oil in the warmed pan to grease the pizza pan.
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Sift flour with baking soda and spices and blend into wet ingredients one cup at a time until all the flour is used.
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Add optional water if the dough gets too thick and is difficult to blend.
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Roll out dough to 1/4" thickness on a large, greased pizza pan.
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Bake for 20 minutes or until a knife inserted in the center comes out clean.
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Cool, slice, and serve.
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Store in airtight containers on the counter for up to a week with one slice of bread on top of the cookies to keep them moist.