I bake these chewy gingerbread cookies every holiday season here. Not only are they flavourful and full of nutrient-dense, metabolically supportive ingredients, but they always fill the house with an irresistible aroma. No stand mixer necessary unless you really want to use one, they turn out just fine when mixed in a bowl. These cookies are great for Christmas cookie gift boxes. Makes 11 or 12, depending on how big your scoop is.

Wet Ingredients

• 3/4 cup grass-fed butter, room temp or melted

• 1/3 cup organic cane sugar

• 1/3 cup organic molasses

• 2 tsp organic vanilla tincture

• 1 dropper wild, dual extracted local chaga tincture (optional)

• 1 pasture raised egg, room temp, whisked

Dry Ingredients

• 2 1/3 cups organic rye flour (I prefer the stuff from Flourist)

• 1/2 tsp aluminum-free bicarb

• 2 tsp organic Ceylon cinnamon

• 2 tsp ground organic ginger (I ran out so I used grated fresh organic ginger, which works just as well)

• 1/2 tsp ground organic cloves

• 1/4 tsp ground organic nutmeg

• 1/4 tsp allspice (optional)

• 1/2 tsp fine sea salt

Method

1. Preheat the oven to 350F. Stir to mix wet ingredients in a medium sized bowl: butter, sugar, molasses, vanilla, and whisked egg.

2. In a separate large bowl, whisk the dry: flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.

3. Add the wet ingredients to the bowl with the dry ingredients. Stir or knead to combine and form a sticky dough.

4. With an ice cream scoop or any spoon you can access, scoop out rounded cookies and place them on the baking tray, evenly spaced out.

5. Using the palm of your hands, press down on each cookie to flatten it. They don’t really expand when baked, so flatten them to the thickness you want.

6. Slide the tray into the oven and bake for 12 minutes. Serve with a glass of kefir or a homemade peppermint latte!

Tips

• Store in a sealed container or a reusable Ziploc bag to keep them chewy and fresh for the next few days.