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Gingerbread Cookies with a Coconut Twist
Preparation
15 mins
Cooking
10 mins
Makes
26
Low FODMAP serve
3
What you'll need
For the cookies
1 eggs
2 ½ cups Lo-Fo Pantry Plain Flour
1 teaspoon baking soda
¼ cup molasses
½ cup coconut sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon nutmeg powder
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup coconut oil
For the rolling dust
2 tablespoon coconut sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry Plain Flour
Process
Step 1
Preheat the oven to 180oC
Step 2
In a bowl, combine the flour, cinnamon, ground ginger, nutmeg, cloves, baking soda, coconut sugar, and salt.
Step 3
In a larger bowl add coconut oil, egg, molasses and vanilla. Mix well to combine.
Step 4
In a small bowl combine coconut sugar, cinnamon and ginger to roll the dough in.
Step 5
Add the dry mixture to the wet mixture a little at a time and mix well until they are both incorporated into each other.
Step 6
Line a baking tray with baking paper.
Step 7
Using a spoon, scoop around about 1 tbsp of the mixture into your hands and roll into a ball.
Step 8
Roll each ball into the rolling dust and place on the baking paper.
Step 9
Bake for 10 minutes.
Step 10
Remove from the oven, leave to cool and transfer to a wire rack to cool completely.
Recipe developed by Alexandra Gow
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
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