Ginger Power Cookies

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

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
• Time: 30 minutes
• Difficulty: easy
• Print

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

*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!