Since I am still learning about Ginger and do not buy it too often-yet, I thought I would take advantage of it in some new recipes. These new cookies were a hit with the kids who like Ginger-Snaps... sweet, spicy, yet chewy.
3/4 C Raw Almonds
1/4 C Raw Walnuts
2 1/2 tsp. Agave
1 1/2 T finely diced Ginger (or 1/2 tsp. Ground Ginger)
1/4 tsp. Ground Cinnamon
1/2 tsp. Sea Salt
Pinch of Ground Nutmeg
8 Pitted Medjool Dates
1/4 C Raisins
Put 1/4 C Almonds in the blender and blend to a fine flour. Set aside for later.
Put the rest of the Almonds and the other ingredients in food processor or blender. Pulse until all are chopped up and the mixture sticks together. It should still be a little chunky.
Scoop out a Tablespoon and roll in your hands.Flatten out and roll in Almond Flour until it is coated.
Continue until all the dough is used. Chill in the refrigerator 30 minutes. They can be stored in the freezer for a few months as well.