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Gingersnap Oval Cookies

spice is nice

Goldenberry powder acts like a spice here, while offering antioxidant health benefits at the same time.


2 Cups Whole Wheat Pastry Flour*
2 Tbsp Navitas Naturals Goldenberry Powder
2 tsp Baking Soda
2 tsp Ginger Powder
1 tsp Cinnamon Powder
½ tsp Sea Salt
¼ tsp Ground Black Pepper
1 Cup Navitas Naturals Coconut Sugar
⅓ Cup Almond Milk
⅓ Cup Coconut Oil, melted
⅓ cup Almond Butter
¼ Cup Navitas Naturals Yacon Syrup


In a large mixing bowl, combine the flour, goldenbery powder, baking soda, ginger powder, cinnamon powder, salt, pepper, and coconut sugar. Mix well. In a blender, add the almond milk, coconut oil, almond butter and yacon syrup. Blend until smooth. Pour the mixture into the dry ingredients, and use a small silicone spatula to ensure the transfer of all the blender contents; mix to combine.

Form the dough into a compact log, and place on a sheet of saran wrap. Wrap the log tightly, and roll/shape into a 12-inch log. Flatten slightly to form an oval, instead of a perfectly round circumference. Refrigerate for a minimum of 1 hour.

Heat oven to 350 degrees F. Remove the saran wrap and cut into ¼-inch thick ovals. Place on a lightly greased baking sheet. Bake for 12-14 minutes, until cookies begin to turn golden. Remove from oven and let cool entirely before serving.

*If following a gluten-free diet, use an all-purpose gluten-free flour blend instead.

Yield: 2 1/2 dozen cookies

Submitted By

Julie Morris