These cookies are absolutely delicious, probably partly because this is my favorite icing! They are gluten free (depending on flour), dairy free, and diabetes friendly. Enjoy!

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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
30
Yield:
30 cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Cookies:
Icing:

Directions

Instructions Checklist
  • Preheat the oven to 340 degrees F (170 degrees C). Line a baking sheet with parchment paper.

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  • Combine flour, baking soda, ginger, cinnamon, nutmeg, and salt in a large bowl. Combine coconut oil and yacon syrup in a separate bowl. Add oil mixture to dry ingredients and mix until dough forms.

  • Roll dough out to about 1/2-inch thickness. Use Halloween-themed cookie cutters to cut out cookies; place them on the prepared baking sheet.

  • Bake in the preheated oven for 10 minutes.

  • While cookies bake, combine yacon syrup and melted chocolate.

  • Remove cookies from oven and apply icing while still hot.

Cook's Note:

If your dough is a bit dry and crumbly, you can add a little bit of butter instead of coconut oil, if you prefer.

If you prefer, you can roll cookie dough into balls rather than using cookie cutters.

Nutrition Facts

92 calories; protein 1.2g; carbohydrates 13.1g; fat 4.4g; cholesterol 0.1mg; sodium 55mg. Full Nutrition
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