Traveler, Photographer, Seeker
2 cups whole wheat flour
1⁄4 cup water
1⁄2 cup coconut oil
1⁄2 cup sugar
1 1⁄2-2 tbsp baking powder
1 tbsp cinnamon
2 tbsp grated ginger
1⁄2 tbsp cloves
1⁄2 tbsp vanilla
Put the flour, baking powder, cinnamon, ginger and cloves into a large bowl and put it to the side.
Take another bowl and put the coconut oil and sugar together.
Mix it for about 2 minutes. Add the water and the vanilla and mix everything for 1 more minute.
After this, add flour mixture little by little until you get a nice dough.
Wrap it in plastic wrap and put it into the fridge for 2-3 hours.
Preheat the oven to 325°F and roll the dough onto parchment paper until it is 1⁄4'' thick.
Use cookie cutters with the shape of your choice and cut out the dough until it’s all used up.
Bake the gingerbread cookies for 9-10 minutes until they’re lightly browned.
Put them aside until they’re completely cooled down before you start decorating them.