These soft and chewy Gingerbread Cookies have a hidden secret for Christmas that is sure to put them on the nice list...it's hidden veggies!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1/3 Cup plus 1 Tablespoon Coconut Oil
- 1/3 Cup plus 1 Tablespoon Golden Syrup Mollasses/Maple Syrup/Rice Malt Syrup can be substituted
- 2 teaspoons Vanilla Extract
- 1 Egg
- 1/2 Cup baked Sweet Potato puree (baking the sweet potato rather than steaming or boiling, makes it
- naturally sweeter)
- 1 Cup Arrowroot
- 1/2 Cup Coconut Flour
- 3 teaspoons Ginger
- 1 teaspoon Cinnamon
- Dash teaspoon Allspice
- 3/4 teaspoon Cloves
- 1 teaspoon Nutmeg
- Dash Pepper
- 2 teaspoons Bicarb Soda Baking Soda
- Dash Salt
- 2 Tablespoons granulated Sugar Coconut, Raw etc
Preheat the oven to 180C/360F. Line and grease 2 baking trays.
Using a blender/food processer place all the wet ingredients in a bowl and mix til combined. Alternatively a kitchen stand mixer with a blade attachment can be used or it can be done by hand with a big spoon/whisk and a strong arm.
Add the dry ingredients and blend on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
Take heaped Tablespoon amounts of mixture and form into a ball. This recipe will make
approx. 24 cookies, depending on how generous your scoops are.
Place the ball on the tray and, using your palm or a spoon, flatten 2/3 the way down. The cookies will only spread a little bit. Repeat and use the other trays. Sprinkle with sugar.
Bake the Soft Gingerbread Cookies for 15 minutes.
Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight
container but they will soften the longer they are left (so eat more!)
They taste amazing dipped in whipped coconut cream!!