Egg and Dairy-Free Gingerbread Cookies

With no eggs and dairy in these cookies, we eliminate saturated fats that may reduce cognitive functioning and cause inflammation. It’s why we stick to low-fat dairy, like low-fat cheese, when necessary, on the MIND Diet, or find a non-dairy alternative. These cookies are crispy and spicy – enjoy them at any time of year.

2 cups wholewheat flour plus extra, as needed tsp baking soda tsp baking powder 1½ tsp ground ginger tsp ground nutmeg tsp ground cinnamon tsp ground cloves Pinch of salt Third of cup butter cup raw brown sugar cup molasses cup unsweetened n on-dairy milk cooking spray

Combine the flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves and salt in a medium bowl and set aside. Mind foods: Whole grains 16-20 servings Prep time: 2 hours Cook time: 8-9 minutes

In a stand mixer or large mixing bowl, beat the butter and sugar until light and fluffy. Add the molasses and milk and combine. Slowly add the dry ingredients to the wet mixture until a stiff dough forms. Flatten it into a disc, cover with plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 180C/350F. Grease a baking tray with cooking spray. On a flat, clean surface, sift out a few tablespoons of flour. Coat your hands with it. Roll out the dough to ¼in thick. Cut into shapes. Bake for 8 to 9 minutes. Remove and let it cool.