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.