Healthi-fied Cocoa + Gingerbread Cookies with Blume Gingerbread Cocoa
If you like a good gingerbread cookie, this one’s for you!
We are huge fans of holistic living, from how we nourish our bodies, to the thoughts we thinks, and of course what we put on our bodies!
The amazing gals at Blume came up with a delicious Gingerbread Cocoa latte for the holiday season and we are absolutely smitten! We blend it up with warm water, a dollop of coconut oil, some raw honey and a lil bit of hazelnut mylk and YUM!
When it came to decorating the tree we wanted to continue with our tradition of baking gingerbread cookies while dressed the beautiful branches, but were out of luck for the key spices…or so we thought…
We decided to experiment with the Blume Gingerbread + Cocoa blend and they turned out absolutely delicious!
We are great believers in healthful, delicious, homemade foods, made in the simplest way possible…and I’m talking throw everything in a pot, mix it up and go! And always, always pop on some good music, because kitchen dancing is a must to bring the flavour and add that good ol’ vitamin L(ove)!
Preheat oven to 350, and in a bowl or pot mix together:
-1 egg + 1 egg yolk whisked
-1/4 cup blackstrap molasses
-2/3 cup sunflower seed butter
-2 tbsp room temp coconut oil or ghee
-2/3 cup coconut flour
-1.5 tbsp Blume Gingerbread + Cocoa blend
-1 tsp baking soda
-Give all a good stir, knead with hands, get a lil messy, shape into balls and flatten out over a parchment paper lined or coconut oil greased baking dish.
-optionally sprinkle more coconut sugar on top, add toppings of choice, or grind some up with a drop of water and lemon juice and after baked add ginger candy to the dolloped icing blend and voila!
Bake until golden around 10-12 minutes, take out and let cool. Crunchy on the outside, chewy on the inside! So So good!