Coffee Gingersnap Cookies

Time: 1 ¼ hours Servings: 20
½ cup butter, softened
¼ cup coconut oil
1 cup light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon powder
1 teaspoon ground ginger
½ teaspoon ground cardamom
2 teaspoons instant coffee
1. Mix the butter, coconut oil and brown sugar in a bowl until fluffy and
2. Add vanilla and egg then mix well.
3. Fold in the rest of the ingredients then drop spoonfuls of batter on a
baking sheet lined with baking paper.
4. Bake in the preheated oven at 350F for 15 minutes or until fragrant and
5. Serve the cookies chilled.
Nutritional information per serving
Calories: 142 Fat: 7.7g Protein: 1.7g Carbohydrates: 16.8g

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