1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1/4 cup Chantico granulated Agave
1/2 teaspoon salt
1 teaspoon cinnamon
3 teaspoons powdered ginger
1 teaspoon baking powder
1 large egg
1/4 cup vegetable oil
1/4 cup Chantico WILD Agave syrup
Combine the whole wheat flour, all-purpose flour, granulated Agave, salt, cinnamon, ginger, and baking powder in a medium-sized bowl.
In a separate bowl, whisk the egg with the oil, Agave syrup, and 2 tablespoons milk. Stir this egg mixture into the dry ingredients until you have a fairly stiff dough, adding more milk if necessary. Knead the dough gently until smooth.
Wrap the dough and chill it until firm, about 1 hour (or longer, if it's more convenient).
Preheat the oven to 300°F.
Divide the dough in half and roll out about 1/16” thick then cut with preferred cookie cutters
Line cookie sheet with parchment paper and lay out cut out dough
Put in oven for about 10 mins then rotate and check after 5 mins and rotating again if necessary. Bake for another 15-20 mins. Cookies should be golden brown and matte on surface.
Remove from oven and allow to cool on rack before decorating!