We are suckers for sweet stuff. Especially cookies. We are a big fan of Foxs Dark Chocolate Chunkies . We were pretty excited when we realised these were vegan, even though they’re not the healthiest of snacks.
Nevertheless, nothing beats a homemade cookie when you can tailor the flavours perfectly to suit you. Like when I put in 2 Tablespoons of ginger for these bad boys and made Dillon’s sensitive eyes all watery. Hehe, what a terrible girlfriend I am.
These Ginger & Date cookies are my go-to. The flavours just taste so good together and you can easily mixing in different spices like cinnamon, or indian spices for something different.
These guys work just fine with GF flour, I used Doves Farm Plain GF flour, its the flour mix I always use for baking and cooking. A lot of the time gluten free and vegan baking can be difficult, but a bit of experimenting works the trick. I cut out the middle man and did that bit for you. So pop a little Xanthan Gum into the mix too and there is your binder.
The mix of flour, oats and coconut give these cookies a lovely texture, plus that means they’re not filled with refined wheat flours! Same goes for the unrefined sugars in these cookies. Yes, they are definitely an indulgent sweet snack, but they’re a healthier, free-from alternative.
Get scooping and squishing these ginger and date balls of cookie dough goodness. Try them out and tell us what you thought!
- 1 Cup Plain GF Flour (I used Doves Farm)
- ½ tsp Xanthan Gum
- 1 Cup GF Oats
- ¾ Cup Shredded Coconut
- ¾ Cup Brown sugar
- 1 Tbsp Ginger Powder
- ½ tsp Cinnamon
- ⅓ cup non-dairy margarine/butter
- 1 Tbsp Agave
- 1 Tbsp Molasses
- 1 Tsp Baking Soda
- ¼ cup Boiling water
- ⅓ cup Chopped dates
- Heat your oven to 150C/300F/Gas Mark 2 and line two baking sheets.
- Firstly pulse your coconut in a food processor for about 30 seconds to create a finer texture.
- Add flour, sugar, ginger, oats, coconut, Xanthan Gum and dates and stir together. Set Aside.
- In a saucepan add the butter, agave and molasses, and heat on med until melted and smooth. Take off heat.
- In a cup, add the baking soda to ¼ cup of boiling water, stir and add to the sauce pan.
- Pour into the bowl and stir to combine.
- Use an Ice cream scoop or your hands to create balls and place over the baking sheet. Pressing down with your hand to squash them slightly*
- Put in the oven and bake for 17-20 mins.
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