Recipe by 838774
These soft gingerbread cookies are almost good enough to eat for breakfast! Very fast to make, and require no eggs or fat.
Top Review by Soup du jour
These are simply amazing. I doubled the amount of ginger, added 1/4 t ground cloves, and used 100% spelt flour. I omitted the brown sugar and added 1/2 t stevia powder to boost the natural sweetness of the molasses and orange juice. I can not believe how good these taste!
Thanks so much for posting this recipe.
- 1 1⁄3 cups whole spelt flour or 1 1⁄3 cups whole wheat flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon ginger powder
- 1⁄4 cup molasses
- 1⁄4 cup brown sugar, keep a couple teaspoons aside for the top
- 3 tablespoons frozen orange juice concentrate, thawed