GoodFor
Ginger and Date Cookies
Cook time: 10 minsPrep time: 15 mins
A naturally sweet & soft cookie that’s gluten-free (But you wouldn’t know it), with the option to be dairy-free too. It’s the perfect winter treat with warming spices and diced dates. We highly recommend adding walnuts for added crunch, but this is entirely optional.
Ingredients
Ingredients
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2 cups almond meal (subs for ground sunflower seeds if nut-free)
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2 tsp ground ginger
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1/2 tsp baking soda
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2 TBSP hot water
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2 TBSP maple syrup
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½ cup melted coconut oil (or butter)
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1 tsp vanilla extract
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optional: ½ cup chopped walnuts
(Ingredients not available online can be found in store)
Method
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Preheat oven to 160 degrees celsius
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Combine almond meal, buckwheat flour, ginger, cinnamon, coconut sugar & Salt, whisk together.
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In a smaller bowl, add hot water to the baking soda, give it a stir and then add the oil/butter, maple & vanilla before mixing again.
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Add the wet ingredients to the dry ingredients, mix well again with a wooden spoon.
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Add diced dates and walnuts, mix again.
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Use your hands to make balls of dough, then press them onto an oven tray lined with baking paper. Sometimes it helps to have damp hands when pressing them onto the tray.
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Bake for 8 - 10 minutes - They should turn a more golden colour and start to crack a little. Over-baking will make them dry so make sure to check them at 8min.
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Let them cool for 10 min before eating :)
