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January 8, 2014 by Leanne Vogel October 31, 2017
Vegan, gluten-free gingerbread breakfast cookies made with cooked quinoa, blackstrap molasses and Winter spices.
Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian
Gluten-free Flour Mix: You could use any type of all-purpose gluten-free mixture that you have on hand. I like the Bob’s Red Mill All Purpose Gluten-free Mix, but anything should work here. I have not (successfully) created my own homemade all purpose mix. When I do, though, you’ll be the first to hear about it!
Oil: Feel free to use any type of oil here. I used grape seed because it has a high smoking point and I ran out of coconut oil this week because I’ve been drowning my veggies in it. Hey, it’s Winter. My body needs the oil
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.