Gingerbread Cookies from Whole Foods

OK. HOW EXCITED AM I TO HAVE AND SHARE THIS RECIPE. So much so that I’m screaming?  YES.  Exactly that much.

Many of my friends know that I love 1) ginger; and 2) more specifically, Whole Food’s gingerbread cookies.  I mean, moving to Nashville and finding out that the local WF’s didn’t carry this delicious, chewy, comforting, wonderful treat made me so very sad.  And, let’s just say that my summer has been filled with too many of these, because I loathe to return to the ginger cookie blight that is my “regular” existence.

But there is hope.  And the hope is this.  Thank you, thank you, thank you Whole Foods.

Image courtesy of Michelle Meiklejohn /
Image courtesy of Michelle Meiklejohn /

Vegan Gingerbread Cookies

Makes about 3 dozen


  • 2 cups rye flour
  • 1 cup oat flour
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 cup safflower oil
  • 1 teaspoon vanilla extract
  • 1/2 cup barley malt
  • 1/4 cup water


  1. Mix flours, salt, cinnamon, ginger and cloves together in a large bowl; set aside. Mix oil, vanilla, barley malt and water together in a separate bowl, then add to flour mixture. Mix well, then form dough into 4 balls. Cover and chill dough for at least 1 hour.
  2. Preheat oven to 325°F.
  3. Roll out dough on a floured surface to about 1/3-inch thickness. Cut dough with cookie cutters and arrange cookies on a lightly oiled cookie sheet. Bake for about 15 minutes, or until firm but not browned. Cookies will crisp as they cool. Transfer to an air-tight container when cool.

Original post, here.


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