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.
I’ve needed to double the dates as otherwise they’re too crumbly and won’t form into balls. Just me? Or should I be soaking the dates first?
Hi Alex,
Are you using the suggested Medjool dates? If not, yes, one way around using drier dates is to soak first. If medjool dates are old they do dry out too!
Let me know how you go with that! 🙂