Chocolate-Dipped Honey Gingerbread Cookies

This is a healthier version of traditional gingerbread cookies.  You can either cut them into squares to make them quickly or use cookie cutters to make them into fun shapes.

1 cup blackstrap molasses
1/2 cup honey
1/4 cup margarine or butter
1/2 cup olive oil
1 egg (organic preferred)
5 cups spelt flour or whole wheat flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cloves
organic dark chocolate (chips or bar)

In large bowl, mix molasses, honey, margarine and olive oil.  Add in egg.  Add flour, baking powder and spices and mix until combined.  Refrigerate for at least two hours.  When dough is chilled, take some dough out and put on cookie sheet.  Roll out with rolling pin until approximately 1/4 inch thick.  Cut into shapes and remove excess dough.  Bake at 350°F for 10-12 minutes.  Remove cookies from sheet and cool on wire rack.  Repeat with remaining dough. 

Melt chocolate in pan or double boiler.  Use a knife to spread melted chocolate onto one half of one side of the cookies.  Let cool.

Cookies will be chewier if you cook them for 10 minutes, crispier if you cook them for 12 minutes.  My kids prefer chewier, but I like them either way.