Sprouted Spelt Flour Gingersnap Cookies
With sweetness of maple syrup and rich molasses, the zesty punch ground ginger, and the warmth of cinnamon, our sprouted spelt flour gingersnap cookies are bursting with flavor! Scrumptious with a glass of oat milk or your favorite herbal tea, these cookies also make a wonderful eatable gift to share with family and friends.
But don’t wait for the holiday season to bake this vegan sprouted flour gingersnap recipe—they are the perfect way to add a touch of sweetness and spice to any occasion! Whether you bake them as a holiday treat, pack them in your picnic basket for an outdoor adventure, or simply whip them up as an essential pantry snack, these sprouted spelt gingersnap cookies offer a delicious balance of sweet and spicy in a bite-size treat.
Made with plant-based organic ingredients and sprouted whole grain flour, there is simply nothing better than indulging in a snack that is both irresistibly tasty and good for you.
1 cup One Degree Organics Sprouted Spelt Flour
½ Tbsp One Degree Organics Flaxseeds, ground
2 Tbsp water
¼ cup vegan butter
¼ cup cane sugar
2 Tbsp blackstrap molasses
2 Tbsp maple syrup
½ tsp vanilla extract
1 tsp ground ginger
½ tsp cinnamon
½ tsp baking soda
¼ tsp sea salt
2 – 3 Tbsp cane sugar for rolling
Preheat your oven to 350 degrees F.
Prepare a cookie sheet by lining it with parchment paper.
Grind flax seeds. In a small bowl, mix ground flax seeds and water together and set aside to gel.
In a separate large bowl or stand mixer, cream the vegan butter and cane sugar until fluffy, then add the blackstrap molasses, maple syrup and vanilla extracts and mix. Add the gelled flax seed and water, then mix your wet ingredients until smooth.
One at a time, add ground ginger, cinnamon, baking soda and sea salt.
Next, gently fold in the sprouted spelt flour until the cookie dough is smooth (do not overmix).
Using your hands, form 12 to 13 small cookie dough balls. Roll each ball in cane sugar until lightly coated, and place them on your baking sheet.
Flatten balls down with your fingers or a spoon to 1 inch thickness before placing them into the oven to bake for 12 minutes.
Allow your sprouted spelt flour gingersnap cookies to cool before serving.
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