Pear & Ginger Cookies

makes 18 cookies

  • 120g coconut oil
  • 200g brown sugar
  • 250g rice flour
  • 3tbsp pear purée
  • 1tsp vanilla essence
  • 1 1/2tsp baking powder
  • 1 1/2tsp xanthum gum
  • 1 1/2tsp ground ginger
  • 1 medium pear
  • 4-6tbsp rice milk

for the icing:

  • 75g icing sugar
  • 2tbsp lemon juice
  1. Preheat your oven to 180°C
  2. Line 2 baking sheets with baking paper and grease with a little safe oil
  3. Beat the softened coconut oil and brown sugar together until smooth IMG_0744[1]
  4. Add the pear purée and vanilla essence IMG_0756[1]
  5. Mix in the rice flour, baking powder, xanthum gum and ground ginger  IMG_0752[1]
  6. Peel and dice the medium pear into small pieces IMG_0749[1]
  7. Stir the pear in to the cake batter IMG_0759[1]
  8. Add enough milk that the batter will drop easily from a spoon, but is not too runny IMG_0754[1]
  9. Drop rounded spoonfuls of the batter at equal distances onto the baking sheets and bake for 15-18 minutes until golden brown IMG_0760[1]
  10. Place on a wire rack to cool IMG_0761[1]
  11. Blend the icing sugar and lemon juice together until smooth IMG_0768[1]
  12. Drizzle the cooled cookies with the lemon icing and allow to set before serving IMG_0767[1]
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