Author Notes
These breakfast cookies are just as good with a cup of coffee as they are crumbled over a bowl of yogurt. The minimal sugar within the recipe is made up for with chopped dates and candied ginger: once baked, they take on a satisfying burst of sweetness akin to chocolate chips. You can also abandon the whole breakfast idea and use them as an ice cream topper...just a suggestion! Store in an airtight container in the freezer for months. Recipe inspired by The Vibrant Table. —Rebecca Firkser
Ingredients
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1 1/2 cups
brown rice flour
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3/4 cup
garbanzo bean flour
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1/4 cup
corn flour
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1 cup
unsweetened almond milk
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1/2 cup
coconut sugar
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1/2 teaspoon
vanilla extract
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1/4 cup
cocoa nibs
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2
large pieces crystalized ginger
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4
pitted deglet noor dates
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1 tablespoon
coconut sugar
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1 tablespoon
cocoa powder
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1/4 teaspoon
cinnamon
Directions
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Preheat the oven to 350 degrees F and line a baking tray with parchment paper. Combine the flours, baking powder and baking soda in a large bowl. In a small bowl whisk together the almond milk, coconut sugar, and vanilla. Add the liquid ingredients to the dry and fold together.
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Finely chop the ginger and dates, and add to the batter along with the cocoa nibs. Using a teaspoon cookie scoop, drop cookies onto the prepared tray.
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Bake for 15 minutes, until the tops of the cookies are golden brown. In the meantime, combine the extra coconut sugar, cocoa powder, and cinnamon in a small bowl. Take the cookies out of the oven and while they’re warm place the sugar mixture in a fine mesh sieve and dust over the tops of the cookies.
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