GF COCONUT GINGER COOKIES RECIPE | EASY GLUTEN FREE CHRISTMAS TREATS!

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LEARN HOW TO MAKE EASY GLUTEN FREE COCONUT GINGER COOKIES

LAY HO MA or shall I say LAY HO HO HO MA?! The holidays is upon us and what better way to celebrate than to make some super easy ginger coconut cookies to enjoy with a nice glass of warm coconut milk or latte perhaps? Join me in this episode and learn how to make an easy gluten free ginger coconut cookies. Let’s begin

Ingredients:
1 cup coconut flour
1/4 tsp Himalayan pink salt
1/2 tsp nutmeg
1 tsp cinnamon
1/4 baking soda
2 generous tbsp coconut oil
3/4 cups peanut butter
1 tsp vanilla extract
1/4 cup coconut milk
1/2 cup maple syrup
40g ginger
2 tsp cane sugar

Directions:
1. Pre heat the oven to 350F
2. Pour the dry ingredients (minus the cane sugar) through a sieve into a mixing bowl. Sift it through, then whisk to combine
3. Add all of the wet ingredients into a another bowl and grate the ginger into it
4. Gently heat up the wet ingredients on the stove top or microwave. Whisk to combine the ingredients
5. Transfer the wet ingredients into the dry ingredients. Mix together until it forms a cookie dough texture
6. Shape the dough into golf ball sized cookies and place them onto a baking tray lined with parchment paper. Sprinkle the cane sugar onto the cookies
7. Bake in the oven for 11-12min
8. Carefully transfer the cookies onto a cooling rack and let them cool for about an hour

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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Comments

Yeung Man Cooking says:

LAY HO HO HO MA!! I hope you’re keeping well and keeping warm. Btw, if you’re new here – welcome! I’m glad you’re here ☺️ be sure to check out and watch the entire first class of the new plantbased sushi masterclass http://www.yeungmancooking.com happy cooking, happy holidays, and a very merry Christmas 🎄

Paula Ngo says:

Can you share what storage containers you use? Every time you open the pantry it’s an organizational dream 😍

Rosi Szanyi says:

🌲👍🙏💜🙏 Nice not a Creasy Music and Healthy Cookies make it 🤷‍♀️😉don’t jest look!They Look like Mochis 🙏

anstanch says:

These are amazing! I accidentally omitted the cinnamon but I absolutely love it this way! It is so delicious without it in my opinion but I think that's because I don't like cinnamon and peanut butter. I used honey instead of maple syrup and it was a perfect substitution. Great great recipe!!

Chats Again says:

In a time of utter turmoil….. your cooking videos offer calm. Those ginger cookies look delicious

Kanan Jani says:

These look so yummy. I need to get hold of coconut flour now. Can I use almond flour? Also, what cutting board is that? I love it.

Spiritual Meditations with Stavroula says:

How fabulous to add this beautiful recipe into my own hand written recipe folder entitled, "Will's Amazing GF Ginger cookies" You did it Will by creating a recipe that is GF classy!
Happy New Year to you and your clan.

MikDee Peterson says:

If I flatten them to make ginger snaps, will that change the baking time since they'd be thinner?

Guy Cruls says:

With Earl Grey tea – drool drool – or maybe chai?

Guy Cruls says:

will this work with grated coconut?

Aja B says:

Thanks for this recipe. I use it as a base to improvise – my own version. I made my first batch last week and since then I've been making this every week. It does not last more than 3 days between me and my husband. I made some changes to the recipe. Here's my version. Since we do not use sweet stuff, I omitted the syrup/sugar. Instead of coconut flour, I used almond flour. I used only one tablespoon of olive oil as the nut butter already has its own oil. I used almond/seed nut butter. I heated the milk first, remove it from the stove, and then put in the nut butter to melt it. No need to melt it on the stove as it makes it dry. Yesterday, I added grated coconut and one teaspoon ground flax seeds. OMG, IT IS SOOO DELISH – BEST COOKIES I'VE EVER MADE. I cannot thank you enough. Stay safe.

Heart Of Lotus says:

Thank you again! I made them and I love the flavor combination and softness of the cookie. I used 20g of ginger and almond butter, with no sugar on top. I am going to try half almond flour and half coconut flour next time. 🙏

M L says:

These are delicious, thanks Wil!

Cassie N says:

Video: only 7 minutes long

Me: takes an hour to finish video because I couldn’t help but pause and stare in awe at that amazingly organized cabinet

Young Vegan / Old Vegan says:

I made these today and wow, they are so good! ♥♥♥ I will definitely make them again!

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