Coconut gingerbread cookies

0 piace 0 commenti Ricetta di MyNutriCounter

Ingredienti per 10 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

25 min · Media

Preparazione

1. Preheat oven to 175C/350F. Line a baking sheet with parchment paper and brush lightly with coconut oil.
Whisk all the dry ingredients in a bowl.
Whisk together the wet ingredients in a separate bowl.
Stir in the dry iingredients into the wet.
Wrap the dough in plastic wrap and chill for 10-15 minutes in the freezer.
Turn the dough onto a lightly floured surface.
Press into half inch thickness.
Make shapes using a cookie cutter.
Transfer cookies to prepared baking sheet and bake for 8-10 minutes or until an inserted toothpick comes out clean.
Leave on a cooling rack for 10 minutes.

dolci, dairy-free, desserts, gluten-free, recipes, snack, vegetarian September 21, 2017 09:01

Autore: mynutricounter.com/coconut...