Date and Ginger Cookies
These date and ginger cookies are very addictive and are on weekly rotation at our place. They’ve got the elusive slightly crunchy outside and chewy soft centre and are on request for me to make at every family gathering.
Date and Ginger Cookies
Makes 8-10 cookies
Gluten free, dairy free, egg free option
Ingredients:
1 and 3/4 cups almond meal
1/2 cup dried dates
4 tablespoons collagen powder
2 tablespoons coconut sugar
2 tablespoons coconut oil
1 egg
2-3 teaspoons of ginger powder (depending on how gingery you like it)
1/2 tsp bicarb
1/4 cup chocolate chips or chopped dark chocolate
Instructions:
Place all ingredients except for the chocolate into a food processor or blender and blend until combined.
Place heaped tablespoonfuls of the mixture onto a lined baking tray and flatten down slightly.
Place chocolate chips on top and bake for 8-10 minutes at 170 degrees or until golden.
These will be soft when they get out of the oven but will harden as they cool (don’t be tempted to eat them super fresh out of the oven otherwise they break apart)
If you prefer a crunchier texture bake for 5 minutes longer.
Notes:
To make these egg free you can swap the egg for 2 tablespoons of any yoghurt.
You can omit collagen or substitute with 1 tablespoon of gelatin however the collagen does give them a lovely chewy texture.
If the cookie dough is too sticky, add some more almond meal until they are easier to work with.
