Gingerbread Cookies

Gingerbread cookies were one of the few things my mom made as a kid that I genuinely enjoyed. She used a recipe from an old recipe book which I can’t remember the name. However, I was able to transcribe the recipe and add my own spin on it.

Ingredients

• 3½ cups of multigrain flour
• Lots of pumpkin spice
• A sprinkle of sea salt
• 3 teaspoons of baking powder
• 1 cup of plant-based butter
• 1½ cups of pitted dates, packed tight
• A splash of unsweetened vanilla almond milk
• 2 eggs

Directions

1. Whisk together dry ingredients in a large bowl.
2. Throw the wet ingredients into a blender and blend until smooth.
3. Mix the dry ingredients and white ingredients together until they form pliable but soft cookie dough. Add more flour if the dough is too sticky, as needed.
4. Flatten the dough out and refrigerate for up to 24 hours.
5. Once ready to bake, preheat the oven to 350 °F (180 °C).
6. Roll the cookie dough out onto a flat surface. Add more flour if the dough is too sticky, as needed.
7. Cut the dough out into fun shapes using cookie cutters.
8. Bake the cookies for 10 minutes, or until a deep golden brown.
9. Let the cookies cool after taking them out of the oven, and then decorate as desired.

Notes

The original recipe called for brown sugar and molasses. I find dates add more fibre, reduce the amount of artificial sugar, and taste about the same as brown sugar and molasses.