CMB’s Supercharged Gingerbread Cookies

CMB’s Very Healthy Gingerbread Cookies

These healthy gingerbread cookies are made with almond flour, coconut sugar, and a mix of spices for a delicious, wholesome treat. The natural red beetroot icing, green matcha icing, and black activated charcoal icing add festive colors without any artificial dyes. These cookies are perfect for the holidays or anytime you need a sweet, nutritious snack.

Prep Time: 20 minutes
Bake Time: 10 minutes
Yield: 20-30 cookies (depending on size and shape)

Ingredients:

For the cookies:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cardamom (optional)
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup coconut sugar
• 1 egg
• 2 tbsp molasses
• 1 tsp vanilla extract

For the beetroot icing (red):

• 1/4 cup plain Greek yogurt (or dairy-free yogurt for a vegan option)
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1-2 tsp fresh beetroot juice (start with 1 tsp and adjust for desired color intensity)

For the matcha icing (green):

• 1/4 cup plain Greek yogurt (or dairy-free yogurt for a vegan option)
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1-2 tsp matcha powder (adjust for desired color intensity)

For the activated charcoal icing (black):

• 1/4 cup plain Greek yogurt (or dairy-free yogurt for a vegan option)
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/2 tsp activated charcoal powder (adjust for desired color intensity)

Instructions:

Prepare the cookies:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the dry ingredients: almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, cardamom, baking soda, and sea salt.
3. In a separate bowl, whisk together the wet ingredients: melted coconut oil, coconut sugar, egg, molasses, and vanilla extract.
4. Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. If the dough is too dry, add a teaspoon of water at a time until it holds together.
5. Roll out the dough between two sheets of parchment paper to about 1/4 inch thick. Cut out shapes using cookie cutters.
6. Bake for 8-10 minutes, or until lightly browned around the edges. Let the cookies cool completely.

How to Thicken and Harden Yogurt for Icing:

1. Strain the Yogurt: Use a fine mesh strainer or cheesecloth to strain the yogurt. This removes excess moisture and results in a thicker, creamier texture. Place the strainer over a bowl and let it sit in the fridge for a few hours or overnight.

2. Add a Thickening Agent:

   • Agar-Agar: Dissolve 1 teaspoon of agar-agar powder in hot water and mix it into the yogurt.
   • Arrowroot or Cornstarch: Dissolve 1 tablespoon of arrowroot or cornstarch in a little water, then heat on low to activate the thickening power. Let it cool before mixing into the yogurt.

    

3. Use Full-Fat Yogurt: Full-fat Greek yogurt is thicker and works better for icing than low-fat varieties.

4. Refrigerate After Mixing: Once your yogurt is thickened and flavored, refrigerate for at least 30 minutes to firm up further before using.

Prepare the Beetroot Icing (Red):

1. Once the yogurt is thickened, mix it with maple syrup and vanilla extract until smooth.
2. Add beetroot juice 1 teaspoon at a time, mixing until you achieve the desired red color. Adjust sweetness with more maple syrup if needed.
3. Frost the cooled cookies with beetroot icing using a small spatula or a piping bag for more precise decoration.

Prepare the Matcha Icing (Green):

1. Once the yogurt is thickened, mix it with maple syrup and vanilla extract until smooth.
2. Add matcha powder 1 teaspoon at a time, mixing until you achieve the desired green color. Adjust sweetness with more maple syrup if needed.
3. Frost the cooled cookies with matcha icing using a small spatula or a piping bag for more precise decoration.

Prepare the Activated Charcoal Icing (Black):

1. Once the yogurt is thickened, mix it with maple syrup and vanilla extract until smooth.
2. Gradually add activated charcoal powder, a small amount at a time, until you achieve a black color.
3. Frost the cooled cookies with activated charcoal icing using a small spatula or a piping bag for more precise decoration.

Optional: Sprinkle with a little sea salt or your favorite healthy toppings for extra flavor.

Crunchy Mama Tip:

Pick your favorite beverage to enjoy with your CMB’s Supercharged Gingerbread Cookies— a warm, cozy herbal tea or functional coffee. Cuddle up by the fire with your loved ones for the perfect holiday treat!