John Myers
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Cookies: Healthy Ginger Biscuits to Nibble On
The perfect cookies: healthy ginger biscuits to nibble on recipe with a picture and simple step-by-step instructions.
for brushing and sprinkling:
- 125 g Brazil nuts or walnuts
- 190 g Buckwheat flour
- 125 ml Maple syrup
- 2 tbsp Ground ginger
- 2 tbsp Coconut oil
- 1 tbsp Chia seeds
- 3 tbsp Maple syrup
- 4 tbsp Coconut blossom sugar
- Desiccated coconut as needed
- Process the nuts into flour with the food processor. Melt coconut oil in a small saucepan over low heat. Process all ingredients plus approx. 90-100 ml water into a dough.
- Roll out the dough thinly in portions on a floured work surface, approx. 0.5 cm. Cut out any shapes and place on a baking sheet lined with baking paper. Brush with maple syrup and sprinkle with coconut blossom sugar. Sprinkle with desiccated coconut if necessary.
- Bake in the preheated oven on the middle rack at 180 degrees (or 160 degrees convection) for about 10 minutes (depending on the thickness and size of the cookies). As soon as the biscuits turn slightly brown on the underside, remove them. Remove from the baking sheet and let cool down on a wire rack.
- You can also press a nut into each cookie before baking. The cookies taste delicious with a dollop of nut butter. If you would like the biscuits a little sweeter, you can also add 2 tablespoons of rice syrup to the batter.
Variant:
- For a more coconut-heavy variant, replace 50 g of nuts with desiccated coconut and 50 g of flour with coconut flour. Use only 1 tablespoon of ginger. Sprinkle the cookies generously with desiccated coconut before baking.
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