Ginger Cookies

10 minutes


  • 1 cup Brazil nuts
  • 1 cup medjool dates 
  • 1 Tbsp ground ginger 
  • 2 tsp flaxseed meal 
  • 2 Tbsp Blue Coconut oil 
  • 1/2 cup dedicated coconut


Preheat oven to 175 degrees celsius and line a baking tray with baking paper.

In a food processor, blend the brazil nuts, ginger, dates and flaxseed together to create a soft dough. Transfer to a bowl and mix in the coconut oil and desiccated coconut with a fork.

Roll into small balls and place evenly over the tray, flattening them down to desired shape and size. (They won't change shape or expand in the oven).

Bake for 10 minutes or until golden.