Gingerbread cookies are a staple of the holiday season. And while I love the flavour, the texture of traditional gingerbread is a little dry for my taste. Soft gingerbread is a nice variation and this version is a little healthier due to the blackstrap molasses, which is a natural sweetener rich in iron. It gives these soft cookies a robust flavor and spicy essence which fills your kitchen with a delicious aroma. They are soft and chewy without feeling heavy. I like to amp up the nutrition by using a flour high in omega-3s and fibre but you can use any flour you have on hand.

• 2 cups nutri-flour blend
• 1/2 cup ground chia
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 2 teaspoons cinnamon
• 2 teaspoons ground cloves
• 2 teaspoons ground nutmeg
• 1/2  cup brown sugar
• 2 large eggs, beaten
• 1/2 cup coconut oil, melted
• 1/2 cup blackstrap molasses
• 2 tablespoons vanilla extract

directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl mix together the first 8 ingredients until smooth. Add the remaining ingredients and combine thoroughly. The batter will be sticky. With moist hands, form balls of approx 1-2 rounded tablespoons and place onto the baking sheet. Flatten slightly with a fork and place into the oven. Bake for 20 minutes.