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Gingerbread Cookies

Here’s my delicious recipe for gingerbread cookies that I love to bake this time of year and often bundle them up into pretty gifts that I give to family and friends. They are very easy to make and what I love about them is that these cookies are not too sweet, just the perfect amount of spice that just fills the house with joy when you’re baking them. Enjoy!

What’s great about them

Oats are a great source of soluble fibre that will fill you up, so you feel fuller for longer. According to studies, the beta-glucan fibre found in oats can help regulate your appetite for up to 4 hours as well as help lower cholesterol. I’ve also used macadamia nut oil in this recipe which works as an anti-inflammatory – you can also use cold pressed organic coconut oil or even a lovely olive oil. Ginger and cinnamon are anti-inflammatory and are great to help nourish your digestive system.

+ ingredients & methods +

ingredients (Makes 20 cookies)

1 ½cups (175 g/6 oz) organic rolled oats (see notes)
½ cup (40 g/1 ½ oz) organic desiccated or flaked coconut
½ cup (60 g/2 1/4 oz) flaked or chopped almonds
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg – just a hint….
The smallest pinch of star anise
2 ½ tablespoons macadamia nut oil, cold pressed coconut or olive oil
2 tablespoons honey  – I like to use raw or Manuka honey
1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
1 – 2  tablespoons water – to help combine

method

  1. Preheat your oven to 150 C / 300 F, fan forced.
  2. Combine oats, coconut, almonds, ginger, cinnamon, nutmeg, star anise into a food processor.
  3. Add the oil, honey and vanilla.
  4. Turn on the food processor and mix well for about 10 – 15 seconds or until combined. You don’t want to do this too much, but just enough so that it combines.
  5. Add the water and process again. The addition of water will help the cookie mixture stick together.
  6. Form into 20 small cookies and place onto a baking sheet lined with baking paper.
  7. Flatten down with enough room around each cookie.
  8. Bake for 20 -30 minutes in a low oven at 150 C / 300 F, or until golden brown.
  9. Cool completely before eating and enjoy. Store in an airtight container for 5 days.
+ notes & inspiration +

You can use rolled quinoa flakes in place of the rolled oats in this recipe to make them gluten free. 

 

Delicious served with a pot of Marrakech Mint Tea

Try them dunked into a chilled glass of Chocolate Almond Milk

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