ginger cookies

Quick Midweek Recipe – Soft Ginger Cookies

Today I was offered a lovely home-made ginger cookie by a friend at work, and I did taste one corner of it, and how lovely it was!!! So I thought I’d like to try to make my own much cleaner version of these cookies. I looked up a few recipes on the internet for both traditional full-fat ginger cookies and also some healthy-eating versions, and I chose a mish-mash of some of the ingredients I found, which as it turned out worked a treat, to give these gorgeous specimens:

They’re beautifully soft and cake-like inside, with a lovely kick of ginger. Here’s the recipe:


  • 1 whole egg
  • 1 tbsp. coconut oil, melted
  • ½ cup water + 1 extra tbsp. water
  • ½ cup pitted dates
  • 1 cup quick cook oats
  • 4 tsp. ground ginger
  • 1 tsp. cinnamon
  • ¼ tsp. ground nutmeg
  • 2 tsp. baking powder


  • Preheat oven to 180C / 350F / Gas 4
  • Using a blender, mix the first 3 ingredients then add the dates and blend until the dates are finely chopped.
  • Add the rest of the ingredients and blend again, the mixture will be fairly thick and quite coarse due to the oats and dates.
  • Grease an oven tray with a little coconut oil to prevent sticking then put dollops of one to two tablespoons of mixture all over the tray, leaving gaps between them for expansion while cooking.
  • Bake for 8-10 minutes, then serve hot or cold.


You should get about 9 cookies out of the recipe. Each cookie contains 74 calories, 13g carbohydrates, 2g protein, 2g fat (1g of which is saturated), 2g fibre.

Enjoy as a snack, keep them in a container in the fridge for up to 3 days.

Yum yum! Hope you enjoy these as much as I did when I tasted them!