Ginger & Coconut Cookies

These easy-to-make-in-a-flash cookies are great for your gut because the oats contain soluble and insoluble fibre loved by your gut and your gut microbiome.

Plus the ginger helps aids digestion and with reducing inflammation in the gut.

They are naturally low in histamine, in fact they are one of recipes in my Low Histamine Cookbook, that people love most!

I made a video to go with this recipe, I hope you enjoy it too. Here's the link to it on YouTube:  

130g oat flour
90g whole rolled oats
40g desiccated coconut*
60g extra virgin olive oil
90g maple syrup or honey or a mixture of both**
½ teaspoon bicarbonate soda mixed with
1 tablespoon hot water just before using
4 teaspoons dried ground ginger

*Preservative free, sulphite free, as this is important to make the coconut low histamine.
**More if you like them sweeter.

Preheat oven to 200˚C

To make the oat flour, pop 130g oats into a high speed smoothie maker/blender and grind until flour forms.
Mix all the ingredients together in a bowl.
Take about 1 heaped tablespoon of mixture into your hands and firmly press it into a ball, then gently flatten the mixture in your hand to a cookie shape.
Place cookie on a baking/parchment paper lined baking tray & repeat with remaining mixture.
Pop the tray into the oven and bake for 15 minutes, or a little longer depending on whether your oven is fan forced.
The cookies should turn golden on top.
Remove the cookies from the oven and leave to cool completely before handling.