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!
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
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.
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.