December 19, 2018



{Hey everyone! First of all, so sorry for my delay. I had some bugs to fix on the back end of Wholly Sara, that combined with insomnia brain has made it difficult to focus on writing to y’all. So, thank you so much for your patience!}




It’s that time of year! Twinkle lights, warm sweaters, Christmas music and the smell of gingerbread cookies baking in the oven. There are several holiday flavors out there, however, for me, gingerbread has that combination of sweet and spicy that I just crave around the holidays. Anyone else?




My sister and her oldest daughter, Loralie, dropped by the other day on our way to Sleigh Bell’s (if you live in the Portland Metro area, you’ve got to check it out!) and tried my gingerbread cookies. To my utter surprise, my niece’s eyes brightened and with a gleeful smile exclaimed “these cookies are soooooo gooooood, Say-Say!” This is the girl that can be pretty picky with her food, so I took that as a huge compliment.  So, they’re niece-approved, in case you wanted to know, lol. Ahem, also my sister requested more than once for me to make a few batches for our Christmas celebration. So you should definitely try these out, lol. 



Traditional gingerbread cookies are thin and crunchy, the texture deters me every time! I need my cookies to be soft and moist in the center with a little oomph on the outside. So I thought, why can’t I make some gingerbread cookies like that?? So I did! The trick? Baking powder! 






These cookies are













Let me know how they work out for you, or what you did differently!



Prep time: 25 mins

Cook time: 12-13 mins

Total time:  37 mins



Creator: Wholly Sara

Cuisine: Dairy-free, Gluten-free, 

Serving size: 15 (makes 30 cookies)




•    2 ½ C Bob’s Red Mill 1-to-1 GF flour 

•    1 C raw organic sugar

•    2 ½ Tsp ginger

•    1 Tsp baking powder

•    1 Tsp cinnamon

•    ½ Tsp ground cloves

•    ¼ Tsp Himalayan pink salt

•    ¾ C softened vegan butter

•    1 egg 

•    1 T water

•    ¼ C molasses




1.    Preheat your oven to 350F

2.    In a medium bowl, combine flour, ginger, baking powder, cinnamon, cloves, and salt. Set aside.

3.    In a large bowl, add your butter and sugar and cream together (hand mixer works wonders!), stop when the texture is light and fluffy.

4.    Add your egg, water, and molasses to the large bowl and mix.

5.    Slowly combine your dry ingredients with your molasses mixture and fold.

6.    Put your cookie dough in the refrigerator for 10 minutes and take a coffee break!

7.    After the dough has chilled, take out of the refrigerator and roll into walnut-sized balls.

8.    Baked for 12-13 mins and allow to cool completely

9.    This made 25 cookies (but could make up to 30, I just like big cookies, lol). 






•    2 C powdered sugar

•    2-3 T cashew milk

•    ¼ Tsp vanilla extract




1.    In a medium bowl add powdered sugar and 2 T cashew milk and mix.

2.    Add vanilla extract one icing has begun to smooth out. Add more milk for your desired texture and consistency.

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