These fabulous gingersnaps are gluten and refined sugar free, macadamia loaded and generously spiced, not to mention simple to make, healthy and super delicious. Macadamias and ginger are a great combo and just right together as the main players in these irresistible cookies.
Ingredients
- 1 cup macadamias
- ⅓ cup tahini
- ⅓ cup honey
- 1 tsp ground ginger
- 1 tbsp raw ginger finely grated
- ½ tsp bicarbonate of soda
Instructions
- Preheat oven to 180°C. Line a large baking tray with baking paper. Place the macadamias in a food processor and process to a coarse crumb. Add the remaining ingredients and process until the mixture is thoroughly combined and comes together when a small amount is pressed between your fingers.
- Roll tablespoonfuls of dough into balls and press to create thick discs about 3cm in diameter. Place at least 5cm apart on the lined baking tray, allowing space for the mixture to spread. Bake the cookies for 12-14 minutes, until golden, taking care not to overcook.
- Remove from the oven and allow to cool for 5 minutes on the tray before cooling completely on a wire rack.
Nutrition
Calories: 119kcalCarbohydrates: 9gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 39mgPotassium: 65mgFiber: 1gSugar: 7gVitamin A: 4IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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