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Gingerbread “Cookies”

It’s hard to believe these are full of nothing but goodness, you can easily be fooled by these energy bites in disguise!

It seems almost inevitable that there will be a friend or family member who is paleo, vegan, watching what they eat, or simply repenting all of the gluttony from the holidays. These are the perfect treat for that person! And, I bet you’ll still please the rest of the crowd.

For a while there, the one thing that kept me from making my own energy bites was the trouble I’d encounter when everything was about 3/4 blended. My machine would overheat and automatically turn off leaving me to wait another 45 minutes until I could buzz it again, and sometimes again and again. Anyone else feel me here?! I found it tough to justify the cost and cupboard space lost to a food processor, so I figured out another way. I’m going to share my work-around which will save you and your machine a whole lot of stress and extra time. Read on in the recipe to find out how!

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Gingerbread “Cookies”

  • Author: Krista
  • Prep Time: 30 minutes
  • Total Time: 30 minutes

Description

Energy bites in disguise!


Ingredients

Cookies:

1 cup pecans

1 cup medjool dates (approx. 11 dates)

1 tablespoon fresh grated ginger

1 tablespoon ground ginger

1 teaspoon vanilla extract

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon clove powder

1/2 teaspoon salt

1 cup almond flour

4 tablespoons coconut flour

Icing:

1/2 cup coconut sugar (see note)

2 tablespoons coconut butter

2 teaspoons coconut oil


Instructions

Mixing Instructions for food processor:

Soak dates in boiling water for 5-10 minutes.

Add pecans to food processor and run until they are chopped (or, run until they are finely ground if you prefer not to have the texture in your cookies). Add dates, fresh & ground ginger, vanilla, cinnamon, nutmeg, clove powder, salt, almond flour, and coconut flour. Process until the mixture is fully incorporated and begins to form a dough.

Form into a ball and refrigerate for a minimum of 3 hours. After dough has chilled, roll it out between two pieces of parchment paper to desired thickness before using cookie cutters.

Mixing Instructions for High Powered Blender

Soak dates in boiling water for 5-10 minutes.

Add pecans to the blender and run until they are chopped (or, run until they are finely ground if you prefer not to have the texture in your cookies). Add dates, fresh & ground ginger, vanilla, cinnamon, nutmeg, clove powder, and salt. Run the blender, mixing with the tamper and stopping to stir up the ingredients with a spoon every 30 seconds or so. Once ingredients are incorporated and smooth, transfer to a standing mixer. Add the almond and coconut flour, and mix at medium speed until ingredients are incorporated and form a dough. Using the electric mixer in the end will keep your blender from overheating.

Form into a ball and refrigerate for a minimum of 3 hours. After dough has chilled, roll it out between two pieces of parchment paper to desired thickness before using cookie cutters.

Making the Icing:

Note that it’s best to make the icing just before decorating your cookies as it will harden once it reaches room temperature.

Add 1/2 cup of icing sugar to food processor or blender. Blend at highest speed until sugar is a fine powder (similar to icing sugar).

Melt the coconut butter and oil together in the microwave for 20-40 seconds. Stir in 2 tablespoons of the powdered coconut sugar. Add to a piping bag or decorating squeeze bottle with a very fine tip.


Notes

For Whole30, omit vanilla extract or substitute vanilla essential oil

You will only need 2 tablespoons of coconut sugar for the recipe, however you’ll use 1/2 a cup to make it into powdered sugar as there needs to be enough volume in the machine.

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