A quick little Cristmas treat for you. These are my favourite festive cookie to make. Simple, quick, wholefood and plant-based!
Complete with all the festive flavours and that nice ginger kick. They 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
½ teaspoon baking powder
1 pinch salt
1 tablespoon hulled tahini*
1 tablespoon fresh ginger, minced
8 medjool dates*, pitted
¼ cup (35g) frozen berries
Pre-heat oven to 180°C/356°F 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
* You can swap fresh ginger for 1/2 teaspoon dried ground
* You can swap dates for maple syrup. They also act as a binder so if you want to swap for another sweetner of your choice increase the amount of tahini accordingly
* Any smooth nut or seed butter will change the flavour but can be used instead of the tahini.
* Any natural and organic vanilla can be used instead of powder.
* Any frozen berries will work.
