Fill your house with the best-ever aroma with these delicious and healthy ginger cookies!
I absolutely love ginger, I find it to be so soothing and comforting and such a lovely addition to sweet treats or bakes.
Ginger & Date Cookies with Caramel Nice Cream
Ingredients
Ginger and Date Cookie Ingredients
- 1/2 cup self raising flour
- 1 cup almond meal
- 1/2 cup coconut sugar
- pinch himalayan crystal salt
- 2 level tbs ginger powder
- 3 medjool dates (pitted and chopped)
- 1 egg (egg replacer for vegan)
- 1/3 cup melted vegan butter (I used nettlex)
- 3 ripe frozen bananas
- 1 tsp mesquite powder
- 1 tsp pure maple syrup
- 2 medjool dates (optional)
- 1-2 tbs coconut cream or milk (full fat)
- 1 tsp pure almond butter
Method
Ginger and Date Cookies- Mix all dry ingredients in a bowl until combined
- Add wet ingredients plus dates to bowl and stir until combined and lump free
- On a lined baking tray, place a tablespoon amount of mixture onto tray and shape into cookies.
- Bake on 170 degrees celsius until lightly browned on edges (5-10 mins is all it should take, they brown very fast.
- Remove from oven and allow to rest while you make caramel nice cream.
- Blend all Ingredients in a high speed blender or food processor
- Sandwich Nice cream mixture between 2 Ginger Date Cookies
Devour 🙂