Totsie and Jo’s Ginger Cookies
Combine in a mixing bowl
  • 1 1/2cups light extra virgin olive oil
  • 1/2cup molasses
  • 2cups rapadura or sucanat
  • 2 free-range eggs
Sift together in a separate large bowl
  • 4cups sprouted spelt or wheat flour
  • 4tsp aluminum-free baking soda
  • 1tsp Celtic salt
  • 1tsp ground ginger
  • 1tsp ground cloves
  • 2tsp ground cinnamon
  1. Pour the combined wet ingredients into the combined dry ingredients and blend well.
  2. Refrigerate your dough for 2–3 hours.
  3. Roll dough into 1–inch balls then roll in additional rapadura or sucanat to coat. Place on parchment–lined baking sheets.
  4. Bake at 375 degrees for about 10–12 minutes.
Recipe Notes

Chilled dough can be rolled and cut out into desired shapes. Decorate with royal icing for beautiful Christmas cookies!