Makes around 30 depending on the size of the cookie cutters
1 cup / 150 g almonds
15 fresh soft medjool dates, pitted
5 tbsp coconut oil, room tempered
3 tbsp maple syrup, agave syrup or clear honey
1-2 tsp ground ginger
1 tsp ground clove
2 tsp ground cinnamon
1 cup / 250 ml whole wheat spelt flour
1/2 tsp baking soda
Grind the almonds into a fine flour in a blender or a food processor.
Add dates, oil, maple syrup and spices and pulse until everything is
mixed into a sticky dough. Sift together flour and baking soda and start
kneading the flour into the dough, little by little. When you can form
the dough into a round moist ball that doesn’t stick to your fingers,
the dough is ready. Put it in the fridge over the night or for at least
Set the oven to 300°F (150°C). Line a baking tray with baking paper.
Roll out the dough as thin as possible, roughly 1/8-inch (3 mm), between
two sheets of plastic wrap or baking paper, it keeps the dough from
sticking to the baking pin. Cut it with cookie cutters and transfer it
to the baking paper. This dough is a little bit more brittle than normal
gingerbread dough, so you need to be careful when transferring it to
the parchment paper.
Bake for 9-12 minutes, depending on the size and thickness of the
cookies. Keep an eye on the oven and make sure not to over bake them.
Since they contain almonds they will burn easily. Photos by David & Johanna Frenkel