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
1 1/2 cups
brown rice flour
garbanzo bean flour
unsweetened almond milk
large pieces crystalized ginger
pitted deglet noor dates
In This Recipe
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.