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Sweet Tooth Cookies

Gingerbread Style

These festively spiced cookies take advantage of some of the best “alternative” sweeteners around – yacon syrup, stevia, and palm sugar. Used together, these three sweet food sources compliment one another’s flavor in perfect synergy. The result is a wonderfully soft cookie that is far lower in sugar than it’s conventional gingerbread counterparts, yet full of sweet flavor.


½ Cup Navitas Naturals Coconut Palm Sugar
½ Cup Yacon Whole Fruit Powder
½ Cup Coconut Oil
½ Cup Apple Sauce
1½ Cup White or Brown Rice Flour
½ tsp Nutmeg
3 Tbsp Navitas Naturals Yacon Syrup
2 Tbsp Navitas Naturals Chia Seed Powder
1 tsp Stevia
1 Tbsp fresh grated ginger root (+ 1 tsp)
1 tsp ground Cloves
2 tsp Baking Soda


Preheat oven to 350.

In a medium bowl, beat the coconut butter, applesauce, chia powder and yacon syrup together. Add in the palm sugar and ginger and combine.

In a separate bowl, combine flour, green stevia, cloves, nutmeg, and baking soda. Mix well.

Mix dry and wet ingredients together, cover bowl, and chill for 30 to 60 minutes.

Roll teaspoons of chilled dough into balls and place onto a baking sheet. Flatten balls slightly (cookies will not spread). Bake for 12 to 14 minutes. Makes 3 ½ dozen mini cookies.

NOTE: because of the green stevia, the cookies will have a slight green hue on the inside. If you would like to avoid this, replace the stevia with 2 additional Tbsp Palm Sugar.

Yield: 3 1/2 dozen

Submitted By

Julie Morris