Coconut Mint Gingerbread Cookies
Coconut flour, mint, and lemon zest provide fiber, a fresh aroma, and warm herbal flavor. A coconut-milk choux-style dough bakes up tender inside with a lightly golden exterior.
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Inventory: Oven
385
Servings: 8 (1 serving ≈ 31 gram)
Digestion time: 3 hour
Complete protein: ✔
Melt the coconut oil (50 g). Add the lemon zest (4 g), dried mint (1 g), and stevia (to taste), and warm the mixture for about 5 minutes.
Remove the saucepan from the heat, add the baking soda (2 g) and coconut flour (40 g), and mix. Pour in the coconut milk (unsweetened) (100 ml) and mix again.
Cool the dough, add the egg (50 g), and knead until smooth.
Shape small cookies and place them on a baking sheet.
Bake at 170°C for about 17 minutes. Cool completely before serving.
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