Crisp gingerbread cookies with a buttery coconut icing and added Collagen Peptides. The perfect guilt-free Keto friendly and Gluten-Free treat!
Using Collagen Peptides in Baking
Hunter & Gather Collagen Peptide Powder is perfect for adding to meals and recipes, as well as drinks. It is neutral in flavour, dissolves easily and a little goes a long way - so you won't need to mess with the recipe.
Adding a few servings to recipes such as this one is a great way to boost the protein content and provide an amazing source of incredibly bioavailable amino acids. Simply stir into your dry ingredients and continue with the recipe!
Get the Kids Involved!
This recipe is perfect for making with the kids, who will love to mix the ingredients, roll the dough and cut out their gingerbread men!
The icing used is simply melted coconut butter, but you could always grab some sugar free sprinkles and extra decorations like dark chocolate buttons to let the kids bring their gingerbread men to life.
It goes without saying that they will enjoy eating these gingerbread cookies as much as they did making them!
Gingerbread Cookies with Coconut Butter Icing
Coconut icing may seem like an unusual choice for gingerbread cookies, but this flavour combination is actually a classic!
Coconut and ginger work really well together in savoury recipes such as Thai and Jamaican curries. They also bring heaps of complimentary flavour to sweet recipes such as this one.
You don't need any fancy equipment or exotic ingredients either, just some ground ginger for the cookie mix and coconut butter which you will simply melt to provide the icing.
Nutritional info (per serving*):
Of which saturates: 1.8g
Of which sugar: 0.6g
*Per serving of 1 cookie without coconut butter icing
What you need (ingredients):
- 216g almond flour
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- 35g Hunter & Gather Collagen Peptides
- ¼ teaspoon sea salt
- 90g powdered erythritol
- 3 tablespoons butter, softened
- 1 free range egg
- 1 teaspoon vanilla extract
What you do (method):
- In a large bowl, cream together the softened butter and erythritol until it becomes light and fluffy, then add the egg and vanilla and mix again
- In another bowl, whisk together the almond flour, collagen, spices, salt and baking powder
- Add the dry ingredients to the wet ingredients and mix until a thick dough forms
- Pop the dough in the fridge to chill for 30 minutes - whilst the dough chills, preheat the oven to 175C and line a baking sheet with parchment paper
- Once chilled, remove the dough from the fridge and place it between 2 large squares of parchment paper, then use a rolling pin to roll the dough out between the parchment paper until it is 1-2cm thick
- Peel back the top layer of parchment paper before using cookie cutters to cut out your desired shape - gingerbread men or otherwise!
- Use a spatula to transfer the cookies to the prepared baking sheet, leaving a bit of space between each cookie
- Recombine any leftover scraps of dough to re-roll and re-cut until all of the dough is used
- Bake the cookies for 10-15 minutes, depending on their thickness (the cookies should be golden brown), allow to cool for 5 minutes on the tray before transferring to a cooling rack to cool completely
- To decorate, simply dip in melted coconut butter and allow to cool!