Spicy, crispy around the edges and soft in the middle ginger cookies made with 100% wholegrain spelt flour, molasses, and stevia. These gingerbread cookies have a powdered sugar coating that cracks upon baking, hence the name earthquake cookies.

Whole Spelt Gingerbread Earthquake Cookies

adapted from taste

100 g Butter, chopped 100 ml Molasses 220 g Wholegrain spelt flour 10 packet NuNaturals white stevia powder 10 drop Orange flavoured liquid stevia 2 tbsp Applesauce 1 Large egg 2 tsp Ginger powder 1/2 tsp Cinnamon powder 1/4 tsp Ground cloves 1 tsp Baking soda Sifted icing sugar or beet powder for coating

1. Combine the butter and molasses in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until butter melts and mixture is well combined. Remove from heat and transfer to a large bowl.
2. Add the flour, stevia powder and liquid, applesauce, egg, ginger, cinnamon, cloves and baking soda and stir to combine. Cover with plastic wrap and place in the fridge for 45 minutes or until cool and firm.
3. Preheat oven to 180C/350F. Line two oven trays with baking paper. Sift the icing sugar and beet powder separately onto two small plate. Roll tablespoonful of cookie mixture into balls and roll in icing sugar or beet powder. Place on the lined trays, inch apart, allowing room for spreading. Gently press the balls to flatten slightly.
4. Bake in the preheated oven, swapping trays halfway through cooking, for 10-12 minutes or until lightly golden. Remove from oven and set aside on trays to cool completely.