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 tsp 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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