Gingersnap Cookies (date-sweetened)
- 2 eggs
- ½ cup ground almonds
- 1 ½ cup whole wheat flour
- ½ cup olive oil
- 2 Tbsp almond butter
- ½ cup pitted dates, chopped
- 1 tsp cinnamon
- 3 tsp ground ginger
- 1 tsp salt
Add the egg, coconut oil, almond butter, and dates to a food processor and blend until creamy.
Add ground almonds, salt, cinnamon, and ground ginger, and mix again., Take the mass out of the mixer and transfer it to a bowl. Slowly add flour. Knead the mixture with your hands until you have a smooth dough.
Store the dough in the fridge for 1 hour.
Roll the dough out on a surface that is lightly dusted with flour. The dough should be about 4 millimeters thick., Preheat the oven to 320°F.
Cut the cookies with your favorite cookie cutter and place the pieces on a baking tray that is layered with parchment paper.
Place the tray in the oven for 10 to 12 minutes until they become slightly darker.