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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
Makes 20+ cookies
- 1 1/2 cups brown rice flour
- 3/4 cup garbanzo bean flour
- 1/4 cup corn flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsweetened almond milk
- 1/2 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup cocoa nibs
- 2 large pieces crystalized ginger
- 4 pitted deglet noor dates
- 1 tablespoon coconut sugar
- 1 tablespoon cocoa powder
- 1/4 teaspoon cinnamon
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall