Spelt Gingerbread Cookies

Christmas isn’t Christmas without gingerbread cookies and this recipe for spelt gingerbread cookies is the best yet! They are healthier than most with no refined sugar and they are full of ginger flavour with cinnamon and cloves. The best part is they stay crunchy for ages so are perfect for icing and hanging on the tree. They are so easy to make in the thermomix you will be making these for years to come 🙂

When gingerbread cookies are cooking they fill the house with the most amazing smell of spices that conjure up memories from when I used to bake with my mum in the kitchen. You can’t put a price on memories so this is a right of passage for my children as well as myself. Christmas traditions never fail and always bring a sense of cheer in my house from the Christmas music we always played when I was young to even the colour of decorations I put on my tree. My mum loved pink so we were one of the first houses in our neighbourhood to have pink decorations on the tree and she had to order the pink lights and decorations from America. So this year I’m going pink too! And even decorating this years Christmas cookies with pink.

Why you will love this recipe for spelt gingerbread cookies

• Simple to make. These are so easy to make in the thermomix. The molasses, coconut sugar and honey can be melted with the spices and the rest of the ingredients blended without messing around with pots and pans.
• Versatile and full of flavour. You can adjust the spices to your liking so can make a mild or spiced cookie. You can eat them plain or ice them with royal icing.
• Can be made ahead. The dough can be made ahead and frozen ready for Christmas or any time of the year. You can also store it in the fridge and bake them freshly every day!
• Crunchy. The stay crispy for at least a week so are perfect for icing and for hanging on the tree. They can also make great gifts and can be wrapped in cookie bags.
• Healthier than bought gingerbread cookies. I use raw honey instead of golden syrup and coconut sugar instead of refined sugar so you know you can afford a few extra cookies! Spelt flour is easier on the stomach and you hardly notice the difference.

Ingredients for spelt gingerbread cookies

• Ginger. This has got to be the most important ingredient. How could you have gingerbread cookies without ginger? I also add some cinnamon as it adds another dimension to these cookies. You can add more or less spice but I like a lot of spice in my Christmas cookies!
• Molasses. I buy organic molasses in the health store but you can also use black treacle.
• Organic raw honey. I’m very lucky to buy organic honey from our local bee man. It adds to the lovely flavour and there is no need for golden syrup in this recipe. By all means use dark brown sugar instead if you prefer.
• Spelt flour. White spelt flour works perfectly in this recipe. Spelt flour is ground from the ancient wheat grain and is more easily digested than wheat so I use it in most of my baking recipes. But you can use plain flour too.
• Coconut sugar. I use coconut sugar in this recipe instead of brown sugar. The caramel flavour adds to the flavour of the cookie.
• Butter. I love the taste and flavour of real butter in my cookies. You can use margarine but it doesn’t give the same flavour to home baked cookies in my opinion.

Tip of the day

Double or treble the recipe, cover and leave in the fridge for up to 10 days. You can break up the dough into proportions and bake freshly. The dough freezes extremely well so that’s one less item ticked off the list for Christmas!

If you like these cookies why nit try my recipe for chocolate brownie cookies. I know you will love them!

Print