These little bites of loveliness are the absolute epitome of both comfort and simplicity. I love the warmth of ginger and it is positively perfect when paired with the caremelly sweetness of dates. Add in some organic coconut and luscious almond butter from my local fave Poppy and Olive and you've got a pretty wonderful treat.
These cookies store brilliantly in the freezer too so you can always have some on hand.
If you follow me on social media (instagram and Facebook) you will have seen me mention struggling a bit recently with a spell of the blues. I'm happy to report that I've emerged from this and am not only feeling well, positive and grateful but I'm also taking active steps to keep those dark clouds at bay. It's definitely not enough just to eat in a healthy way. I've known for a while that I need to incorporate tools like mediation and relaxation exercises into my routine to help quiet my busy mind and to properly unwind. The world of owning a business, being a mum and thinking 24 hours a day about your freelance work - although exactly what I want to be doing - can mean I NEVER switch off.
So I've started mediating daily. Starting with 3 minutes a day - because that's all I'm capable of at the moment. I plan to build up! My wonderful partner Luke has been joining me in placing our legs up a wall (this yoga pose - benefits explained) and doing some big belly breaths for 10 minutes before bed. Tiny changes are already making a huge difference! My sleep has improved immensely and that is setting me up beautifully for each day.
Thanks so much to my lovely friend Chantal of The Fit Foodie for giving me a nudge in the right direction.
I'm technically a grown up but definitely still learning every day!
I hope you're having a wonderful week. Big hugs. Kelly xox
Ginger, Walnut & Almond Butter Thumb Cookies
Makes 20-25 cookies
1/2 cup dried dates - soaked for 10 minutes in hot water and drained well
1 cup organic desiccated coconut
1/2 cup almond butter - I used Poppy and Olive Almond Butter
1/2 cup walnuts
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon good quality vanilla extract - I use Heilala vanilla
generous pinch sea salt
Makes 20 - 25 small cookies
Preheat oven to 160 degrees celsius
Place dates and coconut into the food processor and blitz until a rough puree. Add all remaining ingredients and process until well combined and walnuts are roughly chopped.
Roll teaspoons of dough into balls and place onto a lined cookie tray. Use your thumb to create an indent in the centre of each cookie
Bake cookies for 12 - 15 minutes until lightly golden. Cookies will burn quickly so watch carefully
Will store in the fridge for up to four days.