You may also like
Categories:
cookies ground flax water pecans chickpea flour cocoa powder ground ginger ground cloves ground cinnamon salt dates unmelted coconut oil Frosting stevia powder ground cinnamon
Viewed: 5 - Published at: 7 years agoIngredients
- Cookies
- 1 tablespoon ground flax
- 3 tablespoons water
- 3/4 cups pecans or almonds
- 1 cup chickpea flour
- 1 tablespoon cocoa powder
- 1 tablespoon ground ginger
- 2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1 pinch sea salt
- 1/2 cups small dates (about 18)
- 1/2 cups unmelted coconut oil
- Frosting (optional)
- 1/4 cups coconut butter/manna
- 1/8 teaspoons stevia powder
- 1/8 teaspoons ground cinnamon
Method
- Preheat your oven to 350°F/175°C and line two baking trays with parchment paper. Mix the flax and water in a bowl and set aside.
- Blend the dates in a high-speed blender/food processor until they are broken down into really small pieces. Rub them into the dry mixture with your hands.
- Add the coconut oil and flax/water mixture to the dry mixture, and knead until all ingredients are combined and a dough forms.
- Divide the dough into 12 equal balls, and press them down flat into 1/2cm circles on the baking trays, equally spaced apart. If you have cookie stamps, press them into each cookie now to make a pattern.
- Bake the cookies for 13-14 minutes until they are just beginning to brown (they will still be soft), then remove from the oven and leave to rest on the baking tray for 5 minutes. Then transfer to a wire rack to cool.
- For the optional frosting, heat the coconut butter on your stovetop in a small saucepan on a very low heat, until it becomes runny. Mix in the stevia and cinnamon, and spoon the frosting into an icing bag. Use this to decorate your cookies with festive shapes!
