Grain-free Ginger Nut Cookies

I’m currently obsessed with all things ginger right now. In fact, this recipe was a purely spur of the moment thing just as I was overcome with a craving for something nutty, crunchy and flavoured with this festive and amazingly nutritious spice. These goodies are not only easy to make and delicious, they are grain-free, gluten-free, dairy-free, low carb and contain no refined sugar – an ideal recipe for all!

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Ingredients:

  • ½ cup almond flour (I used Sukrin)
  • ½ cup coconut flour (again, Sukrin)
  • ½ cup ground almonds
  • ½ tsp baking powder
  • 2 tbsp natural sweetener (I used Truvia)
  • ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • Pinch of nutmeg
  • 2 tbsp crunchy nut butter (I used Whole Earth 3 Nut variety)
  • 2 tbsp date nectar (Beloved is wonderful to use)
  • Dash of almond milk
  • ¼ tsp vanilla essence

For the cacao drizzle:

  • 1 tbsp Beloved date nectar
  • 1-2 tbsp Kaizen Living cacao powder

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Get baking!

  1. Preheat the oven to 180 degrees C and grease and line a baking tray with greaseproof paper.
  2. Combine the almond flour, coconut flour, ground almonds, spices and baking powder in a large bowl.
  3. Stir in the nut butter and pour in the date nectar, mixing well until the mixture starts to come together. Add a teaspoon of almond milk and continue mixing, adding a little more milk until you achieve a soft dough – not too wet or dry.
  4. Divide into 6-7 portions and press them down into cookie shapes onto the baking tray, making sure you leave space between them.
  5. Bake for about 10 minutes, until golden and expanded slightly. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely and firm up.
  6. Whisk together the date nectar and cacao powder so you have a smooth, glossy sauce, then drizzle over each cookie.
  7. Now enjoy or keep in an air-tight container for up to 3 days – if they last that long, that is!

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