Vegan Spelt Gingbread Cutout Cookies

‘Tis the season of sweetness, and few home-baked treats capture the warmth and merriment like gingerbread cutout cookies. Characterized by earthy, cozy spice, flavor that’s sweet but not too much so, and cheery, sometimes comical faces—what better invitation for Santa to stop by and linger, too? It seems like every year I experiment with slight and subtle variations on the classic, and this year I’m pretty confident I’ve landed on what’s to become the tradition from now on, beginning with a big, beautiful upgrade of One Degree Organic Foods Sprouted Spelt flour as the base.

One Degree Organic Foods believes you deserve 100% transparency in everything you eat—the name signifies one degree of separation between the farmers and the people. In fact, product scan codes give you the consumer the power to meet every farmer and producer behind every ingredient you’re eating. Each flour is only made with one ingredient – Spelt, Khorasan, Brown Rice, or Wheat – that is sprouted for nutrition and easy digestion.

Extraordinary things happen when a whole grain begins to sprout. The plant begins to make a wealth of proteins, vitamins, minerals and antioxidants available for what it thinks is its own future in the sun. Instead, One Degree captures those vital vitamins and minerals at peak activation to provide your body with those powerful nutrients. I love combining these wholesome, rustic, and light flours with clean ingredients to create nourishing goodness. Even the richest desserts can be made healthier without sacrificing a smidgeon on taste.

In the case of these gingerbread cutouts, we’ve got tahini, blackstrap molasses, coconut sugar, flax, olive oil, orange juice, and signature spices melding marvelously with the sprouted spelt flour. As you’ll know, most cookie cutout recipes recommend wrapping the dough in plastic wrap and chilling prior to rolling and baking. With this recipe, chill if you like, but you needn’t worry about these lower-fat and higher protein cookies overly spreading. Plus, the dough rolls and cuts most easily straight after mixing up the dough, once dusted with a bit of extra flour.

Chef F and I have baked not one, but two big batches of these already this holiday season, beginning when it was borderline whether the timing could be honestly labeled as such. Yesterday, while enjoying one of them over a movie, another reason I love gingerbread people struck me with amusement.

We were watching the movie Shang-Chi and the Legend of the Ten Rings for the first time. Have you seen it? I loved it. I kept chuckling at the humor, and noticed Dave looking at me in a way that suggested my reaction was bemusing, or maybe atypical. I could have that totally wrong, but that’s how I perceived it, which made me overly analyze as always. When I was teaching, I was keenly aware of trying to find books and messaging that reflected the diverse backgrounds in my classroom. Watching the film, for once it occurred to me that my own inner child still longs for the same. I love how recently movies have finally been embracing Asian and mixed-race leads more prominently—not just representatives who best meet Western beauty ideals, either.

Back to gingerbread, though. I know it’s a huge stretch, but one of the most endearing traits of these treats is simply that they’re all brown. Brown, beloved, and boldly unique. No, I’m not bringing race into cookies—not actually. But somehow in the moment of self-awareness there was a connection that felt cozily, subtly sweet. And in all seriousness, cookies are for everyone. OK, not everyone chooses to partake and we all have our our tastes, but the idea of cookies, you know? The spirit of cookies! And as sappy as it sounds, this time of year more than any it feels like there’s no real reason our tables where we serve them shouldn’t be just as welcoming, too. Happy wholesome holiday baking, friends! xo

Our new gingerbread cookie favorite!

Vegan Spelt Gingerbread Cutout Cookies
Approximately 30 cookies

1 1/2 Tablespoons flax meal
5 Tablespoons warm water
2 Cups One Degree Organics Sprouted Spelt Flour (plus extra for dusting)
1 Tablespoon ground ginger
2 Teaspoons ground cinnamon
Pinch each of ground nutmeg and cardamom
1/2 Teaspoon baking soda
1/2 Cup olive oil (or sub in liquid coconut)
1/4 Cup orange juice (more as needed)
3/4 Cup coconut sugar
1/4 Cup tahini
1/4 Cup blackstrap molasses

In a medium bowl, combine the flaxseed and water. Stir and set aside to thicken.

In a mixing bowl, combine the flour, ginger, cinnamon, nutmeg, cardamom, and baking soda.

Give the flax mixture another stir, and then add the olive oil, coconut sugar, tahini and molasses. Whisk until smooth. Add to the dry mixture and stir to combine. When the dough gets thick, use your hands to lightly knead the dough to form a ball.

Preheat the oven to 325°F and line a large baking sheet with silpat or parchment paper.

Lightly dust a clean countertop or other surface with flour and roll dough to approximately 1/4-inch or desired thickness. Use cookie cutters to cut out desired shapes and carefully place them on the baking sheet. Re-roll and cut any remaining dough.

Bake for approximately 12 minutes. Edges will be lightly browning. Let the cookies sit on the baking sheet or transfer to a wire rack after about 15 minutes to completely cool.

*Thank you to One Degree Organic Foods for sponsoring this post!