Ginger Bread Cookies

1 1/2 cups (175 g / 6 oz) organic rolled oats (see notes)

1/2 cup (40 g / 1 1/2 oz) organic desiccated or flaked coconut

1/2 cup (60 g / 2 1/4 oz) flaked or chopped almonds 1 teaspoon ground ginger

1/2  teaspoon ground cinnamon

1/4 teaspoon grated nutmeg – just a hint….

The smallest pinch of star anise

2 1/2 tablespoons macadamia nut oil, cold pressed coconut or olive oil

2 tablespoons honey  – I like to use raw or Manuka

1 teaspoon vanilla extract or

1/2 teaspoon vanilla bean paste

1 – 2  tablespoons water  – to help combine

Combine oats, coconut, almonds, oats, ginger, cinnamon, nutmeg, star anise into a food processor. Add the oil, honey and vanilla. 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. Add the water and process again. The addition of water will help the cookie mixture stick together. Form into 20 small cookies and place onto a baking sheet lined with baking paper. Flatten down with enough room around each cookie. Bake for 20 -30 minutes in a low 150 C (300 F) oven. or until golden brown. Cool completely before eating and enjoy. Makes 20 delicious gingerbread  cookies Store in an airtight container for 5 days.

Taken from healthychef.com

 

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