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!
- 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
- Preheat the oven to 180 degrees C and grease and line a baking tray with greaseproof paper.
- Combine the almond flour, coconut flour, ground almonds, spices and baking powder in a large bowl.
- 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.
- Divide into 6-7 portions and press them down into cookie shapes onto the baking tray, making sure you leave space between them.
- 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.
- Whisk together the date nectar and cacao powder so you have a smooth, glossy sauce, then drizzle over each cookie.
- Now enjoy or keep in an air-tight container for up to 3 days – if they last that long, that is!