As promised! Including a crap blurry photo taken with my daft mobile phone… They kinda look like tiny falafel patties. But they don’t taste like ‘em!
1 cup raw almonds
1 cup shredded coconut
¾ cup dates
1 tsp sea salt
roughly 1 inch chunk of fresh ginger root, grated
Process almonds and salt to a powder in a food processor. Slowly add dates, one at a time. Add coconut, and pulse processor until just combined. If you want “smoother” cookies, use desiccated coconut instead of shredded. Add ginger gradually. Taste test mix to check if desired gingery-ness has been reached. Empty contents of processor into bowl. Taking 1 tsp to 1 tbsp size chunks of dough, roll into balls then press flat into desired biscuit/cookie shape. Refrigerate to firm up. Optional: instead of refrigerating immediately, dehydrate on a low setting for several hours to achieve a drier, crispier biscuit/cookie.
Note: I wouldn’t recommend these ginger cookies for pregnancy nausea! The nut base was too rich for my sensitive tummy. Blander, flour-based ones are better until the nausea passes… and it seems to have passed for me, now. Yay!