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It’s that time of year. My favorite holiday time, Christmas. Along
with nonstop Christmas music, the house all decorated in reds, creams and golds, the scent of pine in the air, and the coziness of love that surrounds us, just makes everything perfect.
But wait, we need gingerbread cookies to get the Christmas un-baking in gear! This was a tough recipe to conquer. It took 3 different recipes to finally get this one. I tried others recipes but I just wasn’t getting that particular flavor that I was desire so I went to the drawing board and created my own.
The beauty of this batter is that you can roll it out and use cookie cutters with it or you can just use a cookie scoop and plop them on the dehydrator trays. The batter mixture won’t dehydrate to a crisp, snap of a cookie but if you roll them out thin they will come out firm and chewy. They were a huge hit with the family.
P.S. I have included a baking option for those of you who don’t own a dehydrator. You are still light years ahead of purchasing commercially processed cookies. So I am proud of you for being here. I do recommend in time that you invest in one as it will open up a whole new culinary world to you. :) I highly recommend the 9 tray Excalibur dehydrator. Blessings, amie sue
Yields 14 (1/4 cup each) cookies
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