MyNutriCounter / Coconut Gingerbread Cookies



Dry Ingredients

100g/3.5oz coconut flour

80g/3oz 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

62.5ml/2fl oz molasses

2 eggs

1 tsp. vanilla extract

125ml/4fl oz coconut oil

96g/3.5oz coconut sugar


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.



Update Message: We can be sure that these little cookie people don’t have joint inflammation or digestive problems.

Tags: vegetarian, recipes, gluten-free, dairy-free, desserts, snack

Revision: 1