Description
My first soft gingerbread cookies this year are a bit unconventional. It’s because they contain butternut squash and carob in addition to the traditional spices, i.e. cinnamon, cloves, cardamom, black pepper and ginger. Also, they are full of oats – oat bran and rolled oats to be more precise.
Ingredients
Scale
DRY
- ½ cup oat bran
- ½ cup gluten-free rolled oats or jumbo oats
- 2 tbsps. carob powder
- 1 tsp. cinnamon
- 1 tsp. ginger powder
- ⅛ tsp. ground cloves
- ⅛ tsp. cardamom
- A dash of black pepper
WET
- ½ cup butternut squash puree
- 1 tsp. tahini
- 1 tsp. sunflower seed butter
- 1 tsp. xylitol
- A bit of Himalayan salt
Instructions
- First, heat oven to 175°C (350°F).
- Next, combine all dry ingredients in a bowl.
- Then, blend the wet ingredients with immersion blender or process in a blender.
- Pour the wet mixture onto dry ingredients and mix well until homogeneous batter forms.
- Line a baking sheet with parchment paper. Shape small cookies (around 15 grams each) and place them onto the sheet. I also pressed one xylitol-sweetened chocolate button in the middle of each cookie.
- Finally, bake for 16 minutes and let cool.
- Cook Time: 16 minutes
- Method: Baking
