Serves
12
Gingersnap Cookies
A great ginger biscuit with a crunch. We usually make these around 4 inches in size and so you only need 1 biscuit as they are quite filling. You can leave out the crystallised ginger if wanting to save oncalories but that does add a nice zing.
Ingredients
- 1 tbsp ground flaxseed + 3 tablespoons water
- 300g quinoa flour
- 2 tsp bicarbonate of soda
- 1.5 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp ground ginger
- 1/2 tsp salt
- 120g coconut oil, in a liquid state
- 80g maple syrup
- 100g crystallized ginger, chopped into small pieces
Directions
- Preheat oven to 180°C.
- In a small bowl, mix the flaxseed and water together to make a flaxseed egg. Set aside.
- In a medium bowl, mix together the dry ingredients (quinoa flour, bicarbonate of soda, cinnamon, allspice, ginger, and sea salt).
- Add in the flaxseed egg, coconut oil, and maple syrup, and mix well.
- Once combined, stir in the crystallised ginger.
- Roll the dough into 3/4-1 inch balls with your hands and place on a baking sheet lined with baking paper with even spaces.
- Bake in the oven for 12-15 minutes or until dark golden brown and risen, turning the sheet around halfway through.
- Remove them from the oven and allow to cool on a wire rack. Enjoy!
- Kcal: 226
- Protein: 4g
- Fats: 12g
- Carbs: 25g
- Fibre: 2.4g
- Cookie: One cookie
