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.

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

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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.

Enjoy!

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