You're getting in the Christmas spirit, you want some fragrant snacks with your coffee, but you don't want to go all out? Then how about trying these soft gingerbread cookies that we made with oats, so besides the great taste you'll also get a nice dose of fiber! 🍪

Shop ingredients

Organic Baking Powder – 150 g – phosphate-free cream of tartar powder for healthier baking

Organic Coconut Oil – 500 ml – unrefined, cold‑pressed virgin coconut oil – perfect for cooking and skincare

£6.99

Forest Blossom Honey – 720 g – sweeten with Czech honey from blackberry and raspberry blossoms

£8.99

Bourbon Vanilla Extract – 20 ml – fragrant Bourbon vanilla from Madagascar

£8.49

Chicory Syrup – 350 g – natural chicory root sweetener, rich in inulin fibre and low in sugar

£3.49

Nutrition (1 serving)

120 kcal
17 g carbohydrates
4 g fats
3 g protein

Per 16 portions

Dough:

150 g organic rolled oats
75 g oat flour
1 tsp baking powder
1 tbsp gingerbread spice
1 pinch sea salt
30 g coconut oil
120 g of forest honey
1 egg
10 drizzles vanilla extract
2 tbsp chicory syrup

Topping:

80 g golden cane icing sugar
10 ml water

Instructions

Preheat the oven to 175 °C, line a baking tray with baking paper and mix the dry ingredients: oats, oat flour, baking powder, gingerbread spice and salt.
In another bowl, whisk together the melted coconut oil, chicory syrup, honey, eggs and vanilla extract. Then mix the wet and dry ingredients until they come together in a compact dough.
Shape the dough into balls (1 tablespoon each) and place them on the baking sheet. Squeeze them slightly with a fork. Bake for about 10 minutes until the edges are golden brown.
Let the cookies cool on a wire rack before adding the frosting. Then mix the icing sugar with a little warm water. Add the water gradually according to the consistency. Pour over or dip the cookies and leave to set.
So enjoy!

Products used in the recipe