2 3/4 cups almond meal
1 teaspoon cinnamon
¼ teaspoon nutmeg
1/4 teaspoon ginger
½ teaspoon baking powder
4 medjool dates
50 ml coconut oil
1 teaspoon vanilla extract
1 egg white
Combine almond meal, dates and spices in a food processor and blend until combined and crumbly. Add coconut oil, honey, vanilla and egg white.
Process again until a soft dough forms.
Remove the dough and flatten down slightly between 2 pieces of baking paper, about 3mm thick.
Place in the freezer for 20 minutes.
Preheat oven to 150C. Cut the dough into shapes with a gingerbread cutter and place cookies onto a tray lined with baking paper.
Bake for 15 minutes or until golden.
Remove from the oven and allow to cool.
This recipe is inspired by thehealthychef.com