Gingerbread Bears

GINGERBREAD COOKIES
3 C. flour
1 tsp. baking soda
1/2 tsp. sea salt
2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
3/4 C. brown sugar (packed)
3/4 C. earth balance (cut in small pieces)
1/4 C. unsulfured molasses
1/4 C. rice syrup
Ener-G for 1 egg (prepare as per pkg.)


Stir flour, baking soda, salt, & spices together. In another large bowl, mix Earth Balance & sugar until smooth. Add molasses, rice syrup, and Ener-G and mix well and combine with the dry mixture. Take the dough out of bowl & shape it into a large disk. Wrap in plastic wrap.

Chill overnight.

Preheat oven to 350* Lightly grease cookie sheet. Roll out dough to 1/8" thickness & cut out shapes. Bake 12-14 minutes. Cool before transferring.


Clean up the kitchen...













...and enjoy!


We pressed some currant eyes in our bears before cooking and really didn't feel the need to frost them. They were crunchy-good and not sugary-sweet. Just right.