Tahini Gingerbread Cookies



1 tsp Baking Powder
1/3 cup Tahini
2 tbsp Molasses
1/4 cup Water



In a food processor, combine 12 dried apricot pieces, 2 tbsp molasses, 2 tsp coconut oil and 1/4 cup water. Process until it becomes a paste. In a large bowl combine 1 cup whole wheat gingerbread mix, 1 tsp baking powder and 1/3 cup tahini. Add the mixture from the food processor and stir well. Add 1/4 cup now real food crystallized ginger dices. Roll into 9 medium size balls and place on parchment paper. Flatten and bake at 350F for 15-20 minutes. Remove from oven and allow to cool completely as they will be soft when they come out. 
Makes: 9 cookies
Serving Size: 1 cookie 




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