Coconut Cinnamon Ginger Cookies

Coconut Cinnamon Ginger Cookies

Coconut cinnamon ginger cookies are gluten-free and made with no flour. This recipe uses a keto-friendly sweetener, plus sunflower seed butter to hold everything together. Cinnamon and ginger powder are added for the perfect hint of spice. These cookies taste so good with a spoonful of coconut cream and a cup of tea.

5 from 1 vote

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 12 cookies

Ingredients

1 cup unsweetened shredded coconut
¾ cup sunflower seed butter - tahini, or almond butter
¼ cup xylitol - or coconut sugar, maple syrup, honey or lakanto monkfruit sweetener
2 tsp cinnamon
2 tsp ground ginger
1 egg

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper or spray nonstick cooking spray (I use avocado oil).
Add all ingredients to a large bowl: sunflower seed butter (or tahini or almond butter etc), unsweetened shredded coconut, sweetener (xylitol, lakanto monkfruit sweetener, coconut sugar, honey etc), cinnamon, ground ginger and egg.
Mix together until everything forms a cookie batter.
Use a small scooper to roll into balls. Place them on the greased baking sheet.
Press the cookies down with a fork. Bake for 16-18 minutes or until golden brown on the edges. Let cool 15 minutes, then use spatula to transfer to a rack to cool completely.
Storage: Add to an airtight container and keep in the fridge for 1 week or freezer for up to 2 months.

Recipe Notes:

Sweetener substitutions:

For maple syrup, honey, coconut sugar - use ¼ cup
For lakanto monkfruit sweetener, erythritol - use 2 Tbsp or ¼ cup (these tend to taste sweeter so less is better)
For stevia, try ¼ tsp or ½ tsp.

Nutrition Info

The nutritional information provided is an estimate and is per serving.

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