A quick little Cristmas treat for you. These are my favourite festive cookie to make and they're simple, quick, wholefood and plant-based to boot! Complete with all of the festive flavours and that nice ginger kick, they also make the perfect chewy ginger bread man, too! Bake a batch and your house is bound to smell cozy and festive. Merry Christmas and enjoy! x Harry P.S. This recipe is from my second book WHOLE along with 111 other delicious simple plant-based wholefood recipes!
Makes: about 8 biscuits Prep time: 5 minutes Cook time: 15 minutes Difficulty: Easy
1 cup (100g) chickpea (besan) flour 1 teaspoon vanilla powder 1 teaspoon cinnamon powder 1/2 teaspoon baking powder 1 pinch salt 1 tablespoon hulled tahini 1 tablespoon fresh ginger, minced 8 medjool dates, pitted 1/4 cup (35g) frozen berries
Preheat oven to 180 degrees celsius fan-forced. Line a tray with baking paper. Combine all dry ingredients in your food processor and pulse to combine. Add tahini, ginger and dates and blend until a dough is formed. Press a few frozen berries into each biscuit. Place in the oven to bake for 10 minutes. COOKS NOTES SWAPS: Ginger - You can swap fresh ginger for 1/2 teaspoon dried ground. Dates - You can swap dates for maple syrup. They also act as a binder so if you want to swap for another sweetener of your choice increase the amount of tahini accordingly Tahini - Any smooth nut or seed butter will change the flavour but can be used instead of the tahini. Vanilla - Any natural and organic vanilla can be used instead of powder. Berries - Any frozen berries will work.