Gingerbread cookies with coconut oil
4 servings
45 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories318.9kcal
Proteins5.3grams
Fats10.4grams
Carbohydrates51.5grams
Wheat flour
1
glass
Oat flour
0.5
glass
Sugar syrup
3
tbsp
Coconut oil
2
tbsp
Fresh ginger
2
tbsp
Spices
to taste
Baking soda
0.3
tsp
1
It is highly recommended to peel and freeze ginger in advance. For this cookie, freezing is particularly necessary: the fibers of fresh root will stick out unattractively from the cookie, while frozen ginger won't have this issue.
- Fresh ginger: 2 tablespoons
2
Knead the dough well, place it in an airtight container or bag, and refrigerate for 30 minutes.
- Wheat flour: 1 glass
- Oat flour: 0.5 glass
- Sugar syrup: 3 tablespoons
- Coconut oil: 2 tablespoons
- Spices: to taste
- Baking soda: 0.3 teaspoon
3
Roll out the dough and cut out cookies.
4
Bake in a preheated oven (180 degrees) for 8–10 minutes.
