Sticky Date and Ginger Oatmeal Cookies
A few weeks ago I made the most delicious chewy oatmeal raisin cookies.
I thought I’d make them again but with a different flavour.
Sticky Date and Ginger Oatmeal Cookies
My husband suggested chocolate chip, but I’m not a great fan of chocolate, so sticky date and ginger it was.
They are scrumptious 🙂
Sticky Date and Ginger Oatmeal Cookies
Prep time
Cook time
Total time
Author: Caroline Trickey from Healthy Home Cafe
Serves: 22
Ingredients
- 1 egg white
- ¼ cup olive oil
- 1½ tablespoons soy milk (or almond milk)
- 1½ tablespoons brown rice syrup (or use agave nectar or maple syrup)
- ⅓ cup brown sugar
- ½ teaspoon vanilla extract
- 1 cup wholemeal flour
- ⅓ teaspoon bicarb soda
- ¼ teaspoon baking powder
- 1 cup rolled oats
- ⅓ cup (60g) roughly chopped crystallised ginger
- 5 large mejool dates (70g without seeds), seeded and roughly chopped
Instructions
- Preheat the oven to 170˚C. Line two baking trays with baking paper.
- In a small bowl, add the egg white, oil, soy milk, rice syrup, sugar and vanilla and whisk until well combined.
- In a medium bowl, sift the flour, bicarb soda and baking powder. Stir in the oats, dates and ginger.
- Pour oil mix into flour mixture and combine until a dough forms. It will be quite sticky. You can refrigerate it for 5 minutes to help it firm up a bit which may help when rolling them, if you like.
- Roll heaped soup spoons into balls and place about 4cm apart on the prepared trays. Then press the cookies down lightly with slightly wet fingers (wetting your fingers will help stop the dough from sticking to them).
- Bake for 10-12 minutes, until the cookies are just lightly browned (cooking them too much will make them crunchy rather than chewy).
- Remove from the oven and allow to cool on their baking trays before transferring to a wire rack.
- Cool the cookies completely before storing in a tightly covered container.
Per cookie: 366kJ or 87 calories; P 1.5g F 3g SFat 0.4g CHO 13g Fibre 1.2g
I am going to give these a try, though will have to make them gluten free and nut free (so using quinoa flakes in place of oats and gf flour in place of wholemeal flour)
I have no idea where to find crystallized ginger though, any help ?
Hi Amy – I would love to know how they turn out with your adaptions!
You should find crystallised ginger in the supermarket with all the dried fruit. Otherwise possibly a health food store or fruit and vegie shop which sells nuts etc.
My ginger is from http://www.buderimginger.com/ which I have had for a while, but am sure I got it from the supermarket.
Hope that helps 🙂
I fiiinally made them.
Ingredients
1 egg white
1/4 cup coconut oil
1 1/2 tablespoons rice milk
1 1/2 tablespoons pure maple syrup
1/3 cup rapadura sugar
1/2 teaspoon vanilla extract
3/4 cup plain gluten free flour (white wings brand)
1/4 cup coconut flour
1/3 teaspoon bicarb soda
1/4 teaspoon baking powder
1 cup quinoa flakes
1/3 cup (60g) roughly chopped crystallised ginger <—– as I was making them for my 6 year old, I went for 30g to start off with.
5 large medjool dates (70g without seeds), seeded and roughly chopped
Nice, def going to add the full amount of crystallised ginger next time. I could taste it, but only just.
Hey Amy, these sound great.
I am going to have to give them a go 🙂
Thanks so much for your creative input
And if anybody else gives them a go, please let us know
Thanks again
Caroline 🙂