Date Oat and Ginger Biscuits

My mum loves her cuppa. If we’re out at a cafe she mostly she resists sweet treats (serious will power!) but she does have a soft spot for a date and oat biscuit, so these ones are for her for Mother’s day. Hope you enjoy them mum 🙂

  • 1 cup wholemeal spelt or light rye flour or plain GF flour mix
  • 3/4 tsp GF baking powder
  • 1/2 cup vegan butter or coconut oil
  • 1/2 cup coconut sugar
  • 2 tablespoons flaxseeds
  • 4 tbsp aquafaba (the liquid drained from a can of chic peas) – or 1 whole egg plus 1 tbsp water
  • 1 tsp vanilla bean paste
  • 1 teaspoon ground ginger
  • 1/2 Himilayan salt
  • 2 cups rolled oats (or rolled quinoa for the GF version)
  • 6 medjool dates, pitted

Using a food processor cream together the butter and sugar (Speed 4, 10 seconds)

Add in the aquafaba, vanilla, ginger salt and flax then mix again to combine (Speed 4, 8 seconds)

Drop the pitted dates one at a time onto spinning blades through the chute at the top, then process until dates are finely chopped (speed 4 whilst adding dates, then up to speed 7 for about 10-15 seconds)

In a separate bowl whisk together the flour, oats and baking powder then add half of this dry mix at a time to the processor and process to combine (Speed 4, 12 seconds, scrape down and repeat for next half).

Use about 3/4 of a tbsp of mix and roll into a tight ball (not quite as big as a golf ball), place onto a lined baking tray, then press down with the palm on your hand to a thick disc shape.


Bake in a preheated moderate oven for about 25 minutes or until golden brown.


The cookies will still be soft when you remove them. They will harden as they cool. Allow to cool on the tray for 10 minutes before transferring then to a wire rack to finish cooling.

Makes 18. They keep for about a week in an airtight container or you can freeze them.


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