Paleo Ginger Cookies

Ginger Biscuits Recipe

sugar free, dairy free, wheat free, grain free, paleo, clean eating, 12WBT
We had some beautiful cool Autumn days last week in Perth, and all I could think of was tea and biscuits. I had an inkling for some spicy ginger biscuits and set out to make a healthier version. The pitted dates replace the need for brown sugar and honey and help to make them soft, chewy and delicious. 
Nitty Gritty: These biscuits are sugar free, wheat free, dairy free and grain free. 
I made these in my thermomix, but you could very well use a food processor to get a similar result. Just blitz your dates first, blend in your dry ingredients and lastly mix the wet ingredients through.
(Makes approx 20 cookies)

What you need

  • 130 gms pitted dates
  • 180 gms almond meal
  • 2 tablespoons coconut flour
  • 1 tablespoon organic coconut oil (melted)
  • 1 tablespoon almond butter (if you don’t have almond butter substitute for coconut oil)
  • 2 eggs
  • 5 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon of ground cloves
  • 1 teaspoon vanilla extract
  • pinch salt
  • 1/2 teaspoon of ground nutmeg

Method

  1. Pre-heat oven to 180C.
  2. Line 2 baking trays with grease proof paper.
  3. Blitz dates until they are finely processed, speed 8 for 3 seconds.
  4. Add the rest of the ingredients and mix on speed 4 for 20 seconds.
  5. Roll into balls. Note: it is a sticky dough so you might want to wear gloves.
  6. Press lightly with fingers or fork to flatten.
  7. Bake for 12 minutes. 
  8. Allow to cool.

Enjoy x

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