Virtual Brainsport Gingerbread Run 2021

Annie Beveridge-Warick's Gingerbread Cookies

Servings: 12 cookies; Prep time: 15 min; Cool time: 10 min; Total time: 30 min

Ingredients:

• 2 tbs butter (substitute: margarine or coconut oil)

• 1/3 cup almond or peanut butter

• 1/4 cup molasses

• 1/2 cup sugar

• 2 eggs (substitute: mix 2 tbs ground flax see & 6 tbs water, let sit for 5 mins, then mix again)

• 1 tsp vanilla

• 2 tsp ground ginger

• 1 tsp cinnamon

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/4 tsp ground nutmeg

• 1/2 cup flour

For rolling the dough:

• 1/3 cup sugar

• 1/4 tsp cinnamon

• 1/4 tsp ground ginger

Instructions

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.

2. Mix the butter, almond butter, molasses, and sugar until smooth.

3. Add the egg and vanilla, then mix.

4. Add all the dry ingredients and mix.

5. In a separate bowl combine the sugar, cinnamon and ground ginger for rolling the dough.

6. Form 1-2 tbsp balls and roll them in the cinnamon sugar mixture.

7. Press the dough down slightly on the cookie sheet to flatten.

8. Bake for 11 minutes or until the cookies have puffed and the bottoms are slightly darker than the top.

9. Let the cookies cool for 10 minutes and enjoy!