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Date Sweetened Vegan Ginger Cookies

I used 15 pitted medjool dates here which equaled 1 cup, packed. If the dough seems too dry then add more of the date soaking water, a tablespoon at a time. Store in an airtight container.

 

15 medjool dates, pitted (soaked for 15 minutes in boiling water)

6 tablespoons coconut oil (grapeseed would work too)

4 tablespoons date soaking water

1 tablespoon maple syrup, honey, agave nectar

2 teaspoons vanilla

1 ¼ c sorghum flour

½ c tapioca flour

¼ teaspoon baking soda

¼ teaspoon xanthan gum

¼ to ½ teaspoon ground ginger

½ tsp nutmeg

½ teaspoon cinnamon

few pinches of sea salt

 

Preheat oven to 350 degrees F. Lightly oil a large cookie sheet.

Place the dates into a bowl and pour boiling water over to cover. Soak for about 15 minutes. Then place soaked dates (drain off the water and save) into a food processor and add the coconut oil, soaking water, syrup, and vanilla. Process until smooth.

Mix the remaining dry ingredients into a bowl and whisk together. Add the dry ingredients to the food processor and process until just combined. **I used a vita mix to mix the wet ingredients and then I poured it into the dry ingredients and mixed it all together with a fork.

 

Roll into small balls and place on the cookie sheet. Use your hands or the bottom of a cup to flatten each cookie. **I used the bottom of a 1/4 cup measuring cup.

Bake for 11-14 Minutes, makes 16 Cookies.

Recipe Source: www.glutenfreewholefoods.blogspot.com