Make this #SuperSwap cookie in a flash with just five superfood ingredients. No butter, added sugar, or flour here, and it’s a perfect after-meal treat since ginger helps digestion. Let me introduce you to a real smart cookie…
Time: 10 minutes + baking | Servings: Makes 30 mini-cookies
- 3/4 cup unsweetened coconut flakes
- 1/2 cup raw sesame seeds
- 8 medjool dates, pitted
- 2 teaspoons grated fresh ginger
- 1/8 teaspoon sea salt
1) Preheat oven and make dough: Preheat oven to 300 degrees F. In food processor, add coconut, sesame seeds, dates, ginger, and salt and blend until seeds are all pureed in. It will take 5-7 minutes. Note: At first it may not seem like it will come together, but with enough blending, it will form a nice, sticky dough. 2) Make teaspoon-size rounds, bake, and press: Use a 1-teaspoon measuring spoon to make tiny rounds. Place on a parchment paper-lined baking sheet. Bake for 15 minutes, until golden on the bottom. Immediately after removing cookies from oven, gently press them flat with the bottom of a small drinking glass so they look like cookies instead of mounds. 3) Store: Allow cookies to cool and store them in an airtight container for up to five days or freeze for up to three months.
Lemon cookies: Swap the 2 teaspoons of ginger for 1 teaspoon of finely grated lemon peel and 3 tablespoons lemon juice (1 lemon).
Carrot cake cookies: Swap the 2 teaspoons of ginger for 1/4 cup finely grated carrot (1 carrot) and 1/4 teaspoon nutmeg. I also top each with a little grated carrot before baking —so pretty.
Nutritional Facts for Gingersnap Cookies
Makes 30 mini-cookies
Daily Value %*
* Daily Value % based on a 2000 calorie diet.