Coconut Gingerbread Cookies
by:
We can be sure that these little cookie people donât 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.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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
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
preparation
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.
0
comments