Its fall so everything is either pumpkin, cinnamon, or gingerbread: the craving comes with the season. So my sister and I thought it was time to make something with ginger!
These cookies are soft in the inside, with just the right amount of crispness to the edges.
Yields: about 7
1/3 cup almond meal
1 cup oat flour ( used a processor to blend oats)
8 Medjool dates
2 tbsp coconut oil
2 tsp fresh grated ginger
1/2 tsp baking powder
1 tsp cinnamon
Sprinkle of nutmeg
1. Preheat oven to 350 degrees F.
2. Remove pits and soak medjool dates in hot water for 5 minutes. Meanwhile, add almond meal, oat flour, baking powder, and all spices in a bowl and mix.
3. Mash mejool dates with a work, then mix them with the melted coconut oil. Combine with dry ingredients and mix well. You can add a dash of your choice of dairy-free milk if the mixture is too dry.
4. Place cookies on parchment lined baking sheet or non-stick tray. We made them about spoon size.
5. Bake for 7 to 8 minutes.
Hope you enjoy!
Twins. 20 years old. Here to inspire, to learn and create, and share all things health and wellness related. Find recipes, our workouts and lifestyle.