You’re the ginger to my bread! I could gaze into your SWEET eyes forever! AHHHHHH! Hey munchies! It’s DECEMBER, my favorite time of year
because I LOVE Christmas. I love the holiday season, the music, the
energy, finding gifts for my favorite people, and
of course— COOKIES! Gingerbread cookies are a must for me every
season and today I’m sharing my recipe with you
to keep it lighter nutritionally, but still super tasty! I also wanted to quickly bring to your attention,
as many other YouTubers have lately, if you aren’t getting notified of my videos
every week, when you subscribe— which you should if you haven’t already— remember to hit that bell on my channel page
on your phone or computer. If you don’t hit it, then you won’t get
the video notifications. It’s annoying, it’s like a double subscribe
unfortunately, but that’s the way it is, so I just wanted
to let you know if you didn’t already. On to the cookies! In your stand mixer, combine oat flour, baking
powder, baking soda, salt, cinnamon, ground ginger, cloves and
allspice. Add in your sweetener of choice—you can
use a no-calorie sweetener for all of it, or I like to also sub in some coconut sugar,
it’s up to you— molasses, coconut oil or butter, and canned
pumpkin puree. Mix for about 5 minutes, until incorporated
and smooth. You can also just use a bowl and mix by hand. Then add in an egg and beat for an additional
minute. If it’s sticky, add a bit more flour. Transfer the dough into plastic wrap and refrigerate
for about 20 minutes. You don’t want to leave it TOO long in the
fridge, especially if you use coconut oil, because it will harden up too much and make the
dough difficult to work with and roll. We just want it to be firm. If you use butter, it will be easier. Take about a quarter of the dough and place
it between two sheets of plastic wrap or parchment paper and roll it out to be about
1/3 of an inch thick, or a bit thinner depending on how you like
your gingerbread cookies. Use your favorite festive cookie cutters to
cut the dough into shapes. Remove the dough around the cutter before transferring the cut dough to a baking
sheet lined with parchment. An offset spatula really helps here since
it’s not a floured surface. Repeat with the rest of your dough, and then
bake the cookies in batches for 6-8 minutes each, until lightly golden
brown. Allow to cool completely on a baking rack
before decorating. For my icing, I simply mix powdered sugar— I do have a sugar free powdered sugar if you
want to use that— with a bit of vanilla extract and milk. I want this to be pretty thick for detail
rather than a glaze, so less milk is better here for my taste. And it helps to refrigerate that before icing. Once your cookies are cooled, go crazy decorating! Possibilities are endless! Thumbs up for how adorable these are!! They’ll store in an airtight container for
a few days at room temperature, or a 1-2 weeks in the fridge. So fun! And at under 50 calories a pop, I’ll keep
on poppin’! I hope you guys enjoyed these cookies! Last year I also shared my sugar cookies, if you are as much of a holiday cookie fanatic
as me, and both that and this recipe, and more are
in my Ho Ho Healthy Christmas eBook. You can use the code “cookie” for 10%
off any eBook or package of your choice, this week only at mindovermunch.com/ebooks. What’s your favorite cookie? Let me know in the comments below! Have a wonderful holiday season, and remember, especially when it comes to cookies, it’s all a matter of Mind Over Munch!