Ginger, almond and date cookies

Ginger, almond and date cookies

By
From
Kenko Kitchen
Serves
16-20
Prep
15 mins
Cooking time
15 mins
Photographer
Elisa Watson

These cookies are a staple in my household, and I always have a jar full of them. They are extremely easy to whip together and, while baking, they fill the house with a beautiful cookie smell!

Ingredients

Quantity Ingredient
80ml plant-based milk
8 medjool dates, pitted
1 tablespoon lucuma
200g ground almonds
5 cm piece fresh ginger, finely grated
1 teaspoon cinnamon
pinch salt
2 tablespoons raw honey
or 2 tablespoons rice malt syrup
1/2 teaspoon mixed spice
1/4 teaspoon ground ginger
30g slivered almonds
35g dark or dairy-free chocolate pieces
or 35g carob pieces
45g dates, pitted and quartered

Method

  1. Preheat the oven to 180°C and line 1–2 baking trays with baking paper.
  2. Place all the ingredients, except the almonds, chocolate and dates, in a food processor and blitz until relatively smooth and combined.
  3. Transfer the mixture to a bowl and add the almonds, chocolate and dates. Stir with a spoon (or use your hands) until all the ingredients are evenly combined.
  4. Take about a tablespoon of mixture, roll it into a ball and place on the prepared baking tray. Repeat with the remaining mixture, leaving about 2 cm between each ball. Flatten the balls down with the back of a spoon or fork and place into the oven. Bake for about 15 minutes or until golden.
  5. Sneak a cookie while still warm (of course) and let the others cool down on the tray for about 10 minutes before transferring to a wire rack to cool completely.
  6. Store in an airtight container for up to 1 week and enjoy! These family-friendly cookies won’t last long!
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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