Makes 40 Biscuits
Prep Time 30 minutes | Cook Time 15 minutes
90 calories per serve
3.5g protein
7g carbohydrate
5.5g fat
Ingredients
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
Pinch salt
3 tsp ginger
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg
Method
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Preheat oven to 180 degrees Celsius fan forced.
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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.
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In a large mixing bowl, combine all of the dry ingredients.
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Add the wet mixture into the dry and stir to combine.
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Transfer the mixture from the bowl to a flat surface and knead until a dough-like consistency forms.
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Wrap the dough in cling wrap and refrigerate for 20 minutes.
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Once cool, roll the dough between two pieces of baking paper until it is about 1cm thick.
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Using a cookie cutter, create approximately 40 gingerbread men and place on lined baking trays.
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Bake for approximately 15 minutes, or until golden. This time will vary depending on how thick your cookies are.
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Allow to cool before enjoying!
