Ginger & Date Cookies with Caramel Nice Cream


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 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)
Caramel Nice Cream Ingredients
  • 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


Ginger and Date Cookies
  1. Mix all dry ingredients in a bowl until combined
  2. Add wet ingredients plus dates to bowl and stir until combined and lump free
  3. On a lined baking tray, place a tablespoon amount of mixture onto tray and shape into cookies.
  4. Bake on 170 degrees celsius until lightly browned on edges (5-10 mins is all it should take, they brown very fast.
  5. Remove from oven and allow to rest while you make caramel nice cream.
Caramel Nice Cream Method
  1. Blend all Ingredients in a high speed blender or food processor
  2. Sandwich Nice cream mixture between 2 Ginger Date Cookies

Devour 🙂

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