Coconut Ginger Cookies with Levulose
This is the first time I’ve used levulose so I thought I’d start simple with these Coconut Cookies flavoured with ginger, cinnamon, and cardamom.
Levulose is a natural, low GI (19) form of fructose. It is sold in India under the label Diabetics Dezire. It does not have any unpleasant aftertaste.
However, since levulose is in fact a type of sugar, diabetics must take this into account while consuming it. Levulose is metabolised by the liver and not the pancreas and therefore not dependent on insulin. However, some suggest that excess consumption may lead to insulin resistance, which is what ails Type-2 diabetics.
So, as always, enjoy in small quantities only. Don’t gobble up all of these just because they’re made with whole wheat, coconut, and low GI sweetener! Heh.
These cookies are crunchy-outside, soft-inside. The ginger, cardamom, and cinnamon give them a lovely masala chai smell and, of course, the house smells lovely as these are baking!
This recipe is suitable for diabetics, weight-watchers, and masala chai appreciators!
For a batch of 15 small cookies, you will need:
- 1 heaped cup whole wheat flour
- 1/2 cup ground coconut
- 3 tbsp ground ginger or ginger paste
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 tsp cardamom
- 1/4 cup oil (I used olive)
- 1/2 cup water (more if needed)
- 1/4 cup levulose (equivalent of approx.1/3 cup sugar)
- Pinch of salt
All set, cookie monsters?
Finally, my TIPS for this recipe:
- Levulose is 1.7 times sweeter than sugar so I used 3/4th the amount of sugar that would be needed.
- I used only 1 tbsp of ginger and it was lost in the coconut flavour. So I recommend 3 tbsp in the recipe. If you are tweaking the quantities ensure you have enough ground ginger to cut through the whole wheat and coconut.
- While I don’t have any experience cooking with coconut blossom sugar, I guess it could be used as a substitute for levulose as it is also a low GI sweetener. As always, consume in small quantities!
- If you store these cookies in an air-tight container they turn from crunchy-outside-soft-inside to soft all round. Not bad either but not as good! So either store these in an breathable container or just share with friends and family! 🙂