Gingerbread Cookies

Preparation

15 mins

Cooking

10 mins

Makes

26

Low FODMAP serve

3

Image

What you'll need

For the cookies

eggs

1 eggs

Lo-Fo Pantry All Purpose/ Plain Flour

2 ½ cups Lo-Fo Pantry All Purpose/ Plain Flour

baking soda

1 teaspoon baking soda

molasses

¼ cup molasses

demerara sugar

½ cup coconut sugar

vanilla extract

1 teaspoon vanilla extract

ground cinnamon

1 teaspoon ground cinnamon

ginger

1 teaspoon ground ginger

nutmeg powder

¼ teaspoon nutmeg powder

cloves

¼ teaspoon ground cloves

salt

¼ teaspoon salt

coconut oil

½ cup coconut oil

For the rolling dust

demerara sugar

2 tablespoon coconut sugar

ginger

½ teaspoon ground ginger

ground cinnamon

½ teaspoon ground cinnamon


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Plain Flour
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

Lo-Fo Pantry Plain Flour
Lo-Fo Pantry Plain Flour

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