Soft Gingerbread Cookies

Directions

1. In a medium bowl, add egg, brown sugar, molasses, almond butter, and applesauce. Vigorously whisk to thoroughly combine.
2. To the wet ingredients, stir in ginger, cinnamon, allspice, salt, baking soda, all-purpose flour, and wheat flour until well combined. Turn out onto plastic wrap and form into a rough ball. Cover with plastic wrap and chill at least 1 hour or overnight.
3. Preheat over to 350 degrees Fahrenheit.
4. Flour a flat surface and a rolling pin. Roll out the dough until approximately ¼-inch thick. Use a cookie cutter to cut out gingerbread men, making about 25-35 total. Place gingerbread cookies on a parchment paper-lined baking sheet and sprinkle with turbinado sugar.
5. Bake about 8 minutes, until puffed and slightly firmed. Let rest on the pan for 2-3 minutes, and then transfer to a cooling rack. Store covered at room temperature for several days or freeze for several months.