Soft and crunchy! A super duper low-sugar cookie delight!!! Perfect with a hot cup of tea or a freshly made coconut-cappuccino as a mid-afternoon pick-me-up.
1 cup almond meal
1/2 cup desiccated coconut
1/4 cup shredded coconut
1/4 cup cacao nibs
1 1/2 tsp cinnamon powder
1/2 tsp dried ginger
1/4 tsp baking soda
1/4 tsp sea salt or himalayan salt
3 tbsp raw honey
3 tbsp coconut oil
1 1/2 tsp vanilla extract
2 medjool dates, chopped (seeds removed)
The softness of the dough with the squishy sweet dates, combined with the crunchiness of cacao nibs… Divine. Since these are pretty filling, sitting down and having just one or two with a cup of tea or coffee is perfect.
Let’s do this:
Preheat your oven to 150°C (fan forced oven) & line a baking tray with non-stick baking paper.
In a small-medium bowl whisk the egg really well.
Add the honey, vanilla and coconut oil and combine well. In a separate large bowl, combine all the dry ingredients.
Combine all the dry ingredients well, ensuring no big lumps are left in the mix. Add the egg mix to the dry ingredients.
Mix the wet & dry ingredients together well. Once all ingredients are thoroughly combined, fold in the chopped dates. Grab small handfuls of dough, roll into balls and place on the baking tray with plenty of distance in between as they will spread slightly. This mix usually makes 12 cookies.
Grab a fork and wet it with hot water. Gently press down the middle of each cookie with the fork to flatten and indent. I love doing this, it leaves a great rustic home-made cookie look!
Place in the oven and cook for approximately 15 minutes, or until slightly browned. Remove the tray from the oven and leave to cool for 5 minutes before transferring the cookies to a cooling rack.
These cookies keep well in the fridge for lunchboxes, work snacks and late-night treats. Enjoy!