Ange's Ginger & Coconut Cookies
I regular juice enough ginger roots to get juice for a little bottle.
I always feel that the leftovers in my juicer, are to precious to throw away.
I got the idea to use the leftover ginger to bake some cookies.
Good idea. We really enjoyed this healthy afternoon sweet for our coffee!
Ginger is great for our bodies. Specially for the digestive systhem. It also is a great helper against nausea.
And cold and flu do not like ginger either. To have ginger when you catched a cold or flu, will help you.
And its a supporter when you have muscle pain. I actually can speak out of experience with that. Consumed daily, it really helps to ease muscle tensions. I have 1-2 glasses of ginger water everyday. And I really feel better.
To have this delicious ginger cookies in addition, is pretty good for my taste buts as well :-)
I kept it healthy this time! No vegan butter, no sugar. What? ... yepp! ...
I used:
80g of my leftover ginger from the juicer
50g deccicated coconut
2 tbsp (40ml) coconut sugar (contains a lot of precious nutrience!)
2 tbsp (40ml) pure Maple syrup
55g organic cold pressed coconut oil
1/2 tsp ( 2,5ml) organic vanilla essence
100g organic 00 plain flour
1 pinch of seasalt
preheat oven to 180C
Direction:
Melt coconut oil on low heat on your stove. Set aside.
Add all ingrediets into a bowl and mix well. (with the coconut oil)
The dough should be smooth and not sticky. Wrap into cling foil and put into the fridge for 1 hour.
Add bakin paper on a baking tray. Form even little balls and flatten with a fork. That gives the cookies a nice shape.
Add into the preheated oven. If you want soft cookies, just bake for 20 min.
If you like crunchy cookies, like I love it, bake 20min on 180C and another 20 - 30min on 150C.
Depends on how thick you made the cookies.
Remove from the oven when done. Put on a baking grid to cool down, store in a cookie tin and ...
ENJOY