Coconut Gingerbread Cookies


by: KrazyKiwi

We can be sure that these little cookie people don’t have joint inflammation or digestive problems. Ginger, Cinnamon, Cardamom and Cloves all have anti- inflammatory properties as well as many others, studies show that chronic inflammation and oxidative stress speed up the aging process that play a large part in age-related cognitive decline. It'™s amazing to think that Coconuts are the stones of the Coconut fruit, similar to an Avocado stone. The white Coconut meat is rich in fibre which aids digestion, Ginger too is renowned for relieving nausea and sickness. Adults and children alike, will love these flavoursome cookies.


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serves: 10

Dry Ingredients

100 g coconut flour

80 g chickpea flour

1/2 tsp cinnamon powder

1/2 tsp ginger powder

1/4 tsp ground cloves

1/4 tsp ground cardamom

1/4 tsp salt

1 tsp baking soda

Wet Ingredients

62.5 ml molasses

2 eggs

1 tsp vanilla extract

125 ml coconut oil

96 g coconut sugar

Nutrition Facts
Coconut Gingerbread Cookies

Servings Per Recipe: 10

Amount per Serving

Calories: 244

  • Total Fat: 13.1 g
  •     Saturated Fat: 10.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 32.7 mg
  • Sodium: 206.7 mg
  • Total Carbs: 28.1 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 16.8 g
  • Protein: 4.1 g

how is this calculated?

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1.   Preheat oven to 175C/350F. Line a baking sheet with parchment paper and brush lightly with coconut oil.

2.  Whisk all the dry ingredients in a bowl.

3.  Whisk together the wet ingredients in a separate bowl.

4.  Stir in the dry iingredients into the wet.

5.  Wrap the dough in plastic wrap and chill for 10-15 minutes in the freezer.

6.  Turn the dough onto a lightly floured surface.

7.  Press into half inch thickness.

8.  Make shapes using a cookie cutter.

9.  Transfer cookies to prepared baking sheet and bake for 8-10 minutes or until an inserted toothpick comes out clean.

10.  Leave on a cooling rack for 10 minutes.

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