Paleo GingerBread Cookies

Paleo GingerBread Cookies

Prep Time: 10 - 15 mins 
Cooking Time: 20 mins 
Total Time: 20 - 35 mins
Servings : 10 - 11 cookies 

Ingredients

• 11 dates, pitted
• ⅓ cup coconut milk
• ¾ cup almonds, soaked for at least 8 hours
• ⅓ cup desiccated coconut
• ¼ cup blanched almonds or cashews, roughly crushed
• 1½ tbsp coconut oil
• 1 large egg
• 2¼ tsp ground ginger
• 2¼ tsp cinnamon
• ¾ tsp allspice

Method

1. Preheat
Preheat the oven to 150°C (fan 140°C) and line a baking tray with baking parchment.

2. Soften the dates
If the dates are firm, place them in a bowl with the coconut milk and soak for 15 minutes to soften.

3. Prepare the dry ingredients
Add the soaked almonds and desiccated coconut to a food processor. Blitz until finely ground, stopping to scrape down the sides if needed.
Transfer to a mixing bowl and stir through the crushed blanched almonds or cashews.

4. Blend the wet mixture
In the same food processor, add the dates, coconut milk, coconut oil, egg, ginger, cinnamon, and allspice. Process until smooth and well combined.

5. Combine
Pour the wet mixture into the dry ingredients and mix until a sticky dough forms that holds together.
If the mixture feels too dry, add 1–2 tablespoons of coconut milk, a little at a time.

6. Shape the cookies
Place a small cookie cutter ring on the prepared tray and spoon about 2 tablespoons of mixture into each ring.
Gently press down with your finger to flatten, then remove the ring. Repeat to make around 10 cookies.

7. Finish
Lightly sprinkle the tops with extra desiccated coconut and a few extra crushed nuts for texture.

8. Bake
Bake for 15 minutes, or until lightly golden around the edges.
Allow to cool slightly on the tray before transferring to a wire rack.