GINGERBREAD COOKIES
WHITE CHOCOLATE & GINGERBREAD COOKIES
Think NYC style cookies but made from whole natural ingredients to satisfy. This might be the best cookie recipe in the world - only one way to find out!
Prep Time: 20 min
Baking Time: 10-12 minutes
total Time: 40 Minutes
INGREDIENTS
70g coconut oil (solid, not melted) or butter
30g almond butter (or tahini for a less sweet flavour)
100g coconut sugar
1 flax egg (1 tbsp ground flax + 3 tbsp warm water, rested for 10 mins)
1 tsp vanilla extract
180 wholemeal flour (I used spelt. Or use 100g oat flour + 80g plain flour)
1.5 tsp ground ginger
½ tsp cinnamon
¼ tsp nutmeg
1 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp sea salt
2 tbsp ground flaxseed
50g white chocolate, chopped
METHOD
1. Cream together the coconut oil, almond butter, and sugar until smooth. Stir in the flax egg and vanilla extract.
2. In a separate bowl, combine the flour, spices, baking powder, bicarb, salt, and extra flaxseed.
3. Add the dry ingredients to the wet mixture, mixing until a soft dough forms. Fold in the chopped white chocolate.
4. Roll into 8-12 balls and place them on a lined baking sheet. Chill in the fridge for 30-60 mins. Preheat oven to 180°C (fan 160°C).
5. Bake cookies for 10–12 minutes. Allow to cool (20 minutes).
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Per Cookie (if you make 10)
Calories: ~195 kcal
Protein: ~2.4g
Carbohydrates: ~20.6 g
Fibre: ~2.3g
Fat: ~12.4 g
Saturated fat: ~7.4 g
Monounsaturated fat: ~3.2 g
Polyunsaturated fat: ~1.2 g
Iron: ~0.6 mg
Calcium: ~33 mg
Potassium: ~85 mg
Magnesium: ~ 22 mg
Folate: ~8 µg
Zinc: ~0.35 mg
All values are an estimate.
These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.
