Oh snap! Ginger cookies stand back. These grain-free gems are as delicious as they are gorgeous and they might even help an upset stomach.
1/2 cup dates firmly packed (about 6 dates)
1 1/2 cup almond meal or finely ground almonds
1 tsp vanilla
1 tsp ground ginger
1/8 tsp salt
2 tsp water
1/2 cup Lemon Zest coconut butter, softened
In a food processor, process the dates into a sticky ball. Add the almond meal, vanilla, ginger, salt and water. Process for about 30 seconds until well combined.
Place this mixture between two pieces of parchment or waxed paper and roll with a rolling pin to about 1/8 inch thick. Using a cookie cutter, cut mixture into rounds and transfer them to a parchment lined plate. Proceed rolling and cutting until you’ve used up all the cookie mixture.
Freeze cookies for about 30 minutes to firm.
When cookies are ready, soften the coconut butter to a spreading consistency (this can easily be done by warming the jar for 15 – 30 seconds in the microwave). Spread or pipe (#12 tip works well) coconut butter on half of the cookies and then lay another cookie on top of the filling to create a cookie sandwich.
Prepare your taste buds for an amazing treat and enjoy!
Check out our dark chocolate version of this recipe, also!