Ginger Nut Cookies
60g coconut oil, melted
70g maple syrup, honey or agave nectar
1 tsp vanilla extract
50g crunchy peanut butter (or use nut butter of your choice)
200g plain flour (use gluten-free flour if preferred)
2 tsps ground ginger
1 tsp ground cinnamon
a pinch of ground nutmeg
a small pinch of baking soda
a pinch of sea salt
Preheat oven to 180°C / 370°F. Line two large baking trays with greaseproof paper.
Place the oil and maple syrup in a large bowl and whisk briefly using an electric hand blender.
Add the remaining ingredients and mix well to form a thick paste. If the mixture is too crumbly, add a splash of cold water. Taste the mixture and add more sweetener if required.
Place 4 spoonfuls of the mixture onto each tray. Shape into discs and flatten to around 1cm thickness.
Bake in the oven for 20-25 minutes or until golden. Transfer to a wire rack to cool.
Store any leftovers in an airtight container for up to 3 days.