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Prep time
40 minutes
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Cook time
15 minutes
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Makes
9 x 3" cookies
Ingredients
- Cookies
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1 tablespoon
ground flax
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3 tablespoons
water
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¾ cups
pecans or almonds
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1 cup
chickpea flour
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1 tablespoon
cocoa powder
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1 tablespoon
ground ginger
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2 teaspoons
ground cloves
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2 teaspoons
ground cinnamon
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1 pinch
sea salt
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½ cups
small dates (about 18)
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½ cups
unmelted coconut oil
- Frosting (optional)
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¼ cups
coconut butter/manna
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⅛ teaspoons
stevia powder
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⅛ teaspoons
ground cinnamon
Directions
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Preheat your oven to 350°F/175°C and line two baking trays with parchment paper. Mix the flax and water in a bowl and set aside.
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Blend the dates in a high-speed blender/food processor until they are broken down into really small pieces. Rub them into the dry mixture with your hands.
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Add the coconut oil and flax/water mixture to the dry mixture, and knead until all ingredients are combined and a dough forms.
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Divide the dough into 12 equal balls, and press them down flat into ½cm circles on the baking trays, equally spaced apart. If you have cookie stamps, press them into each cookie now to make a pattern.
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Bake the cookies for 13-14 minutes until they are just beginning to brown (they will still be soft), then remove from the oven and leave to rest on the baking tray for 5 minutes. Then transfer to a wire rack to cool.
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For the optional frosting, heat the coconut butter on your stovetop in a small saucepan on a very low heat, until it becomes runny. Mix in the stevia and cinnamon, and spoon the frosting into an icing bag. Use this to decorate your cookies with festive shapes!
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