Скачать или смотреть Blood Sugar–Friendly Gingerbread Cookies (Sourdough + Fresh Milled Flour)

If you love gingerbread cookies but want a version that’s more blood sugar–friendly and made with real, nourishing ingredients, this recipe is for you 🍪✨

In this video, I’m sharing my sourdough gingerbread cookies made with freshly milled whole wheat and oat flour, reduced sugar, warming spices, and optional fermentation for better digestion and steadier energy.

These cookies are:
✔️ Made with fresh milled flour
✔️ Nut-free (school-friendly)
✔️ Lower sugar than traditional gingerbread
✔️ Can be fermented 1 hour, overnight, or up to 2 days
✔️ Kid-approved and holiday-ready

As a culinary medicine physician, I focus on teaching how to enjoy traditional foods in a more balanced, supportive way — without fear or extremes.
🍪 Blood Sugar–Friendly Sourdough Gingerbread Cookies

(Fresh Milled + Nut-Free)

🥄 Ingredients (Cups + Grams)

Dry Ingredients
• Freshly milled whole wheat flour: 2¾ cups (330 g)
• Freshly milled oat flour: ¾ cup (110 g)
• Baking soda: 1 tsp (5 g)
• Salt: ½ tsp (3 g)
• Ground ginger: 1 tbsp (6 g)
• Ground cinnamon: 1½ tsp (4 g)
• Ground allspice: ½ tsp (1 g)
• Ground cloves: ½ tsp (1 g)
• Ground flaxseed: 1–2 tsp (3–6 g)
• Orange zest: 1 tsp (2 g)

Wet Ingredients
• Butter, softened: 8–9 tbsp (115–130 g)
• Coconut sugar: ⅔ cup (130 g)
• Unsulphured molasses: ½ cup (120 g)
• Large egg: 1 (≈50 g without shell)
• Vanilla extract: 1 tsp (5 g)
• Active sourdough starter (100% hydration): ½ cup (120 g)
• Optional milk (if dough is dry): 1–2 tsp (5–10 g)

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📝 Instructions

1️⃣ Whisk together all dry ingredients in a bowl.

2️⃣ Cream butter and coconut sugar until light and fluffy.

3️⃣ Add molasses, egg, vanilla, and sourdough starter; mix until smooth.

4️⃣ Add dry ingredients and mix just until a soft dough forms.
👉 Dough should be pliable, not sticky. Add 1–2 tsp milk only if needed.

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⏳ Fermentation Options
• 1 hour at room temp → mild sourdough flavor
• 12–24 hours in fridge → better flavor & texture
• Up to 48 hours in fridge → best flavor, firmer dough

After fermentation, chill dough 30 minutes for easier rolling.

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🔥 Bake
• Roll to ¼-inch thickness
• Cut shapes and place on parchment-lined tray
• Bake at 350°F (175°C) for 10–12 minutes
• Cool completely before decorating

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🍥 Optional Decoration

Powdered sugar + water icing, used only as an outline to keep added sugar minimal.

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🧠 Why These Are More Blood Sugar–Friendly

✔️ Whole grains + oats for slower digestion
✔️ Reduced sugar vs traditional recipes
✔️ Optional fermentation for better tolerance
✔️ Balanced fats + fiber for steadier energy
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