CT Ranch Spiced Christmas Cookies

Ingredients:

• 2 cups organic whole wheat flour (soaked, see instructions below)
• 1 cup grass-fed butter, softened
• 1/2 cup sucanat (unprocessed sugar, such as Sucanat or Rapadura)
• 1/4 cup honey or molasses
• 1 large pasture-raised egg
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp sea salt
• 1/2 tsp baking soda (aluminum-free)
• Optional: 1/4 cup finely chopped dark chocolate (85% cocoa or higher) or dried fruit like raisins or currants

Instructions:

1. Soak the Flour:
   • In a large bowl, combine 2 cups of organic whole wheat flour with 1 tablespoon of whey, apple cider vinegar, or lemon juice.
   • Add about 1/2 cup of water to the flour mixture and stir well. Cover the bowl and let it sit at room temperature for 12-24 hours to reduce phytic acid and increase nutrient absorption.
   • After soaking, drain any excess water from the flour before using it in the recipe.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
3. Cream the Butter and Sweeteners: In a large mixing bowl, beat the softened grass-fed butter, sucranas, and honey (or molasses) together until the mixture is light and fluffy. This may take a couple of minutes. Since sucanat has a coarser texture than coconut sugar, it might take a little longer to fully incorporate.
4. Add the Egg and Vanilla: Add the pasture-raised egg and vanilla extract to the butter mixture. Mix until fully combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the soaked organic whole wheat flour, baking soda, cinnamon, nutmeg, and sea salt.
6. Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring until a dough forms. If desired, fold in the dark chocolate or dried fruit.
7. Shape the Dough: Scoop the dough into tablespoon-sized portions and roll them into balls (about 1-inch in diameter). You can flatten them slightly with a spoon or your fingers if you prefer a flatter cookie.
8. Bake: Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are lightly golden. Since sucranas is more coarse than refined sugar, keep an eye on the cookies to ensure they don't over-brown.
9. Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• For a softer cookie texture: Take the cookies out of the oven when they are just barely set and slightly soft in the center. They’ll firm up as they cool.

Why Use Sucanat?

• Sucanat is made from sugar cane and retains much of the natural molasses, meaning it contains more minerals like iron, calcium, potassium, and magnesium compared to refined sugars. It's a fantastic option for those seeking a more whole, unprocessed sweetener.
• The flavor profile of sucanat is rich and slightly caramel-like, adding depth to your Christmas cookies.