Crumbly Ginger Date Breakfast Cookies – a delicious recipe with brown rice flour, garbanzo bean flour, corn flour, baking powder, baking soda, unsweetened almond milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 350 degrees F and line a baking tray with parchment paper. Combine the flours, baking powder and baking soda in a large bowl. In a small bowl whisk together the almond milk, coconut sugar, and vanilla. Add the liquid ingredients to the dry and fold together.
2
Finely chop the ginger and dates, and add to the batter along with the cocoa nibs. Using a teaspoon cookie scoop, drop cookies onto the prepared tray.
3
Bake for 15 minutes, until the tops of the cookies are golden brown. In the meantime, combine the extra coconut sugar, cocoa powder, and cinnamon in a small bowl. Take the cookies out of the oven and while they're warm place the sugar mixture in a fine mesh sieve and dust over the tops of the cookies.
796
kcal
Calories
33
g
Fat
114
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 1/2 cups brown rice flour, 3/4 cup garbanzo bean flour, 1/4 cup corn flour, 1 teaspoon baking powder, and more.
Yes, Crumbly Ginger Date Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
