I’m all about trees this year. I think I’ve had tree envy for years, being Jewish and all. But my boyfriend isn’t, so he gets Christmas…and gives me an excuse to embrace trees. It’s nice because we never have to choose between families for holidays, we get them all! So when it comes to Christmas, what I’ve been most jealous of is all the decorations. Because we’re home for most of the holidays, we got our own mini tree, and last night we made a a gingerbread cookie tree. I’d seen these pretty trees around on other blogs and was dying to make one!
It’s still something to build, but it’s a little less challenging from a structural integrity standpoint. Being busy with holiday brownie orders, this was just fine.
The tree is made using these cookie cutters. They’re stars, and you made 2 cookies of every size, and just layer them up. You can always just use this recipe to make some cookies!
I’m not big on icing…and dark chocolate is a perfectly fine choice for gluing together a star tree. I made chocolate circles between all cookies (just an outline) to get it to stay together as a centerpiece…but to keep it maleable enough that we could take it apart easily to eat it.
Onto the recipe!
- 5-6.5 cups flour (I used spelt)
- ½ cup ground flax seed
- 1 cup coconut sugar (or regular, if that’s what you’ve got)
- 1 and ¼ cups molasses
- 1.5 T cinnamon
- 2t ginger
- 1t nutmeg
- 1t baking soda
- 2 eggs
- 1 cup coconut oil, melted (you could also use butter)
- 1 cup chocolate
- ½ cup crushed sliced almonds
- Preheat oven to 375.
- Whisk together coconut oil, coconut sugar, eggs and molasses.
- In a separate bowl, mix together 5 cups of flour and dry ingredients.
- Combine wet with dry, and mix well. Kneed in more flour by hand if the dough is too sticky.
- Roll dough onto floured surface, about ¼” thick. If you’re making big cookies for a tree, roll them onto parchment paper so that the cookies don’t lose shape when you move them. Then transfer the parchment to a cookie sheet.
- Bake for 8-15 minutes depending on the size of the cookie.
- TO ASSEMBLE:
- Place some melted chocolate on a bake board, and then place one cookie.
- Layer chocolate and cookies.
- To decorate mine, I put chocolate and slivered almonds on the corners of all the cookies.
- Transfer to fridge to really set the chocolate, but store at room temperature after.
Not that you needed it, but here is why you can feel good about eating this:
- flax seed is an excellent source of fiber and omega 3 fatty acids
- spelt flour contains more fiber and protein than white or whole wheat flour
- coconut sugar is low glycemic index, so it doesn’t spike your blood sugar
- molasses is rich in minerals
I suppose that means you can have these for breakfast!
Happy Holidays! What sweets are you most excited about eating this holiday?