Makes 40 Biscuits
Prep Time 30 minutes | Cook Time 15 minutes
90 calories per serve
8 medjool dates
1/4 cup coconut oil
1/2 cup maple syrup
1/3 cup tahini
2 cups almond meal
1 + 1/3 cup tapioca starch (or arrowroot)
2 scoops (60g) True WPI90 in French Vanilla or Salted Caramel
3 tsp ginger
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg
Preheat oven to 180 degrees Celsius fan forced.
Soak the medjool dates in boiling water for a few minutes. Drain and add into a food processor with the coconut oil, maple syrup and tahini and combine until smooth.
In a large mixing bowl, combine all of the dry ingredients.
Add the wet mixture into the dry and stir to combine.
Transfer the mixture from the bowl to a flat surface and knead until a dough-like consistency forms.
Wrap the dough in cling wrap and refrigerate for 20 minutes.
Once cool, roll the dough between two pieces of baking paper until it is about 1cm thick.
Using a cookie cutter, create approximately 40 gingerbread men and place on lined baking trays.
Bake for approximately 15 minutes, or until golden. This time will vary depending on how thick your cookies are.
Allow to cool before enjoying!