60g(½cup)ground walnuts *(or sub ground almonds/almond meal**)
To decorate (optional):
Dark chocolate, melted (ensure vegan/gluten-free if necessary)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Drain the soaked dates and place in a blender or food processor with the salt, vanilla, ginger, cinnamon, mixed spice and almond butter
Whizz until completely smooth
Transfer to a bowl, add the ground walnuts and mix well
Take a heaped tablespoon of the mixture and use your hands to form it into a small, circular, thick patty***
Lay it out onto a baking tray lined with baking paper (no need to grease it)
Repeat until the rest of the batter is used up - you should be able to make 9 cookies
Bake in the oven for around 12 minutes - don’t worry if they’re quite soft when you take them out as they will firm up as they cool down
Drizzle with melted chocolate, if desired - leave the chocolate to harden before putting away to store
Leave to cool completely before storing in an airtight container - keeps in the fridge for a good few days
Notes
*To make ground walnuts, place walnuts in a food processorand pulse until you get a fine powder.**You can alternatively use almond flour***If you find the mixture too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly.