Sugar Free Ginger Biscuits
These Sugar Free Ginger Biscuits are firm on the outside and soft on the inside and pop with flavour and zing thanks to a combination of finely grated fresh ginger and ground ginger. They are sweetened naturally with stevia and dates, are low carb, and you can make them in under 30 minutes.
Servings 14 biscuits
- ¼ cup Dates chopped
- 1 cup Almond Meal
- ¾ cups Oat flour or plain wholemeal flour
- 1 medium egg
- Pinch of salt
- 3 tablespoons Granulated stevia
- 1 tablespoon Melted butter
- 1 tablespoon Water
- 1 tablespoon Ground ginger spice
- 1 teaspoon Ground cloves spice
- 1 teaspoon Ground cinnamon spice
- 1 tablespoon Fresh Ginger finely grated
Preheat oven to 180 degrees c/350 degrees F
Put the dates into a dessert bowl and cover with boiling water for 10 minutes to soften them up. Once they have lost their hardness, drain them and add them to the food processor
Add the rest of the ingredients to a food processor, and blitz until everything is combined and a cookie dough is formed
Spray a baking tray or cookie sheet with oil to stop the biscuits from sticking if you don’t have a silicone baking mat.
Using a teaspoon spoon out golf ball sizes of cookie dough and roll into a ball. Tip: if dough is sticking, moisten your hands with a little water, but not too much as the dough will go gluggy.
Roll the dough into 14 balls, pressing gently on top of each one to flatten out.
Bake at 180 degrees c/350 degrees F C for 15 minutes. (I used a fan oven. If you don’t have a fan oven, bake for 17 minutes)
Let biscuits cool to room temperature with a tea towel covering them.
Once they have cooled, store in an air tight container at room temperature. They will stay fresh for 4 days.
Serving: 1biscuit | Calories: 123kcal | Carbohydrates: 15g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Fiber: 3g | Sugar: 3g