Ginger & Cinnamon Cookies
Very simple cookies sweetened with natural coconut sugar. Made with pumpkin seeds, which are very rich in magnesium (one of the most important minerals responsible for key physiological functions including the production of energy (ATP) in the body, correct heart function and proper bone and tooth formation). Cinnamon is well known for its ability to lower blood sugar levels, and is highly recommended for diabetics.
Yield
12 servingsPrep
20 minCook
15 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pepitas (pumpkin seeds)
|
|
| 1 | cup |
sugar
coconut sugar |
|
| 2 | tablespoons |
ginger
ground |
|
| 1 | tablespoon |
cinnamon
|
|
| 3 | large |
egg whites
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pepitas (pumpkin seeds)
|
|
| 237 | ml |
sugar
coconut sugar |
|
| 3E+1 | ml |
ginger
ground |
|
| 15 | ml |
cinnamon
|
|
| 3 | large |
egg whites
|
|
Directions
Preheat oven to 180 degrees Celsius. Line baking tray(s) with non stick paper.
In food processor, combine pumpkin seeds, coconut sugar, cinnamon and ginger and process until the mix resembles fine bread crumbs. Transfer to a mixing bowl.
Add egg whites and combine really well. Make sure there is no egg white showing through the mix.
Using a teaspoon pick up enough mix to make a cookie the right size for you and drop onto baking paper.
Press down lightly with fingers to make a flatter cookie.
Bake for 15 minutes until the biscuits start to crack on the top and go brown.
Bake for longer if you want a crunchier texture.
Store in an air-tight container.
