Gingerbread Spiced Coconut Biscuits
By Joyce Baddour
Spice up snack time with these Gingerbread Spiced Coconut Biscuits. Naturally sweet and packed with fibre and anti-inflammatory spices, this treat pairs perfectly with a warm cup of tea or coffee.
Add CanPrev’s Myo-Inositol powder to the glaze to support the healthy regulation of hormones and glucose metabolism. Inositol is a type of sugar found in our bodies and certain foods which has been studied to balance feelings of low mood and anxiety. Enjoy every blissful bite!
Servings
8
Prep Time
15 mins
Ingredients
For the biscuits:
- 1¼ cup egg whites
- ½ cup coconut flour
- 5 tbsp shredded coconut
- 2 tbsp granulated erythritol sweetener
- 2 tsp cinnamon
- 2 tsp ginger powder
- ½ tsp baking powder
- ⅛ tsp salt
- ⅛ tsp cloves
- Stevia to sweeten (optional)
For the glaze:
- 7 tbsp powdered sugar or powdered sweetener
- 2 tbsp coconut milk
- 4 scoops Myo-Inositol powder
Directions
- Preheat oven to 350 °F.
- Combine the dry ingredients and set aside.
- Whip the egg whites with an electric mixer until stiff peaks form, about 5 minutes.
- Fold in the dry ingredients.
- Using a ¼ cup, scoop 8 biscuits onto a parchment-lined baking sheet, gently smoothing to ½” thick with a spoon.
- Bake for 20 minutes or until golden.
- Stir the glaze ingredients together in a small bowl while enjoying the delicious aroma.
- Drizzle glaze over cookies once cooled. Refrigerate in an airtight container once completely cooled. They taste even better the next day!
Storage Instructions: Store in an airtight container for up to five days.
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Meet the Creator
Meet the Creator
Joyce Baddour
Health enthusiast and recipe creator
Joyce is a health enthusiast and recipe creator on a mission to empower individuals to transform their health with delicious and nourishing blood sugar-friendly recipes.
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