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!