Vegan Ginger & Cinnamon Cookies


Is there anything better than cookies and tea in a rainy afternoon? Oooooor cookies and kombucha in a hot summer day? After a yoga class, as a dessert after dinner, as a snack or even as a quick on the go breakfast.. Cookies are for any occasion!

I made this gluten free version of my favorite cookie flavor just because I like to mix it up. I tend to eat a lot of flour in breads, pasta, crackers, etc so I’m trying to vary more on the ingredients I use because I believe the secret to good health is variety of foods!

A bit of everything without deprivation of any food groups (unless you’re allergic to it) is a good rule, not too much of anything or too much repetition of only one food group. Aaaaaand eating everything is just a lot more fun 🤩

So let’s get to the recipe:

WHAT YOU NEED

1 cup mix gluten free flour

1 cup gluten free (or normal) oat flour

1/2 cup coconut oil

1/2 cup option honey, molasses or agave syrup

1/2 cup chopped nuts (whichever is your preference)

1 tblsp cinnamon

1 tblsp fresh grated ginger

1 pics of sea salt

HOW TO

Mix everything in a bowl. Pre heat oven at 180 degrees. Take small portions of the mix with your hands and form a small ball.

Place them all on the baking tray and Cooke for about 15-20min or until golden on the corners.

Let it cool down before serving, they’re soft when warm but will harden up when cold. After cold store it in a sealed jar. Enjoy!

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