- 1/3 cup plus 1 tablespoon coconut oil
- 1/3 cup plus 1 tablespoon maple syrup, rice malt syrup or mollasses
- 2 teaspoons vanilla extract
- 1 egg
- 1/2 cup baked sweet potato puree (baking the sweet
- potato, rather than steaming or boiling, makes it
- naturally sweeter)
- 1 cup arrowroot flour
- 1/2 cup coconut Flour
- 3 teaspoons ginger powder
- 1 teaspoon cinnamon powder
- 1 teaspoon allspice powder
- 3/4 teaspoon cloves powder
- 1 teaspoon nutmeg
- 1/2 teaspoon Nutmeg
- Dash Pepper
- 2 teaspoons bicarb soda (baking soda)
- Dash of salt
- 2 tablespoons granulated sugar (coconut, raw etc)
- Preheat the oven to 180C/360F. Line and grease 2 baking trays.
- Using a blender/food processor place all the wet ingredients in a bowl and mix till combined.
- Alternatively, a kitchen stand mixer with a blade attachment can be used or it can be done by hand with a big spoon/whisk and a strong arm.
- Add the dry ingredients and blend on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
- Take heaped tablespoon amounts of mixture and form into a ball. This recipe will make approx. 24 cookies, depending on how generous your scoops are.
- Place the ball on the tray and, using your palm or a spoon, flatten 2/3 the way down. The cookies will only spread a little bit. Repeat and use the other trays. Sprinkle with sugar.
- Bake the soft gingerbread cookies for 15 minutes.
- Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight container but they will soften the longer they are left (so eat more!)
- They taste amazing dipped in whipped coconut cream!!