Breakfast · Snack

Ginger Power Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Power Bowl 🙂

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Ah I love ginger and it’s so good for you too!

Here are just a few health benefits of ginger:

  • Contains Gingerol, a Substance With Powerful Medicinal Properties
  • Can help reduce muscle pain.
  • Anti-inflammatory
  • May help prevent cancer.
  • Shown to be a mood booster!

So enjoy the health benefits of ginger while eating these healthy & delicious cookies!

Ginger Breakfast Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats
  • 3 T coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 in ginger root or 1 T freshly grated ginger root* (if weaker blender or mixing)
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder

Image result for ginger root*Ginger roots keeps for 6 months stored in an airtight container in the freezer. It is easiest to grate when frozen as well. I recommend cutting the root into thumb size chunks before freezing for easiest use.

Wet Ingredients:
  • 1 tsp vanilla extract
  • 1 T organic blackstrap molasses
  • 2 ripe bananas
  • 1/2 c non-dairy milk

Directions

  1. Preheat the oven to 350F.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend.
  3. Add the wet ingredients & blend until combined.
  4. Spoon an ice-cream scooper size amount of dough onto a baking pan lined with parchment paper or a silpat.
  5. Add desired toppings. I used butterscotch baking chips.
  6. Bake for 15 minutes.
  7. Let cool before eating. Store in an airtight container in the fridge for up to a week.

I hope everyone had a great long weekend!

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