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Spiced Sugar Cookies

Posted By Allergic Living On 2010/07/02 @ 3:44 pm In Christmas, Hanukkah,Cookies,Dessert,DFCF,Fish,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Sulphites,Thanksgiving,Tree Nuts | No Comments

spiced sugar cookies [1]Makes 10-14 cookies

Free of: Top allergens except gluten.


  • 3⁄4 cup (180 mL) granulated sugar
  • 1⁄4 cup (60 mL) dairy-free butter alternative, e.g. Earth Balance, or unsalted butter
  • 1 tbsp vegetable oil
  • 1 egg or equivalent egg replacer
  • 1½cups (360 mL) sifted light spelt flour
  • 1⁄4 cup (60 mL) pumpkin seeds, toasted and roughly chopped
  • 1⁄2 tsp baking soda
  • 1-inch (2.5 cm) fresh ginger, grated
  • 1⁄2 tsp cardamom, ground
  • 1⁄4 tsp nutmeg, ground
  • 1⁄2 tsp salt


  1. Preheat oven to 350˚F. Cream sugar, butter alternative and oil until light and fluffy. Add egg and ginger; incorporate well.
  2. In a separate bowl, combine remaining ingredients. Stir into wet mixture and mix well.
  3. Drop by large spoonful onto parchment-lined baking sheet, leaving space for spreading during baking. Flatten slightly with spatula and sprinkle with granulated sugar.
  4. Bake for 8 minutes. Cool on a wire rack.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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