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Ginger & pecan oat cookies drizzled with stem ginger dark chocolate


  • oats 100g

  • quinoa flour, optional (or use a little plain or wheat flour instead) 2 tablespoons

  • dates, preferably medjool dates, chopped 10

  • grated ginger, approximately 2 teaspoons

  • coconut sugar, demerera or brown sugar 2 tablespoons

  • soda bicarbonate ¼ teaspoon

  • coconut oil 2 tablespoons

  • pecans, broken handful

Chocolate drizzle

  • small bar of stem ginger dark chocolate, or any chocolate

  • coconut oil ½ teaspoon

For sprinkle

  • Cinnamon

  • Sesame seeds


Start by preheating the over to 350F or gas mark 5. Now melt the coconut oil in a large flat pan on low heat, add the dates and mix, then add the rest of the ingredients and mix together. The only reason I made this in a pan to start with was to let the dates melt a little, but if they are very soft then you can mix everything in a mixing bowl. Once you have made the dough, make round balls between your palms and place on the baking sheet or on the baking tray. Let them bake for around 15 minutes – check after 10 minutes. While the cookies are baking, melt the chocolate by placing in a small glass bowl with a little coconut oil and place the bowl in a pot of boiling water – the level of the water should be lower than the bowl so that no water seeps into the bowl. Let the chocolate melt and stir with spoon or heat on low heat to quicken the process. Once melted, drizzle or spread on the cookies, add cinnamon and sesame seeds – and serve.

With daylight quickly disappearing, I had a very short window of time in which to make and bake cookies and take photographs – possibly something to do with my limited photography skills. And cookies – well it’s slightly colder now and there’s nothing like a small comforting cookie to dunk in a cup of tea. I wasn’t sure whether I wanted to put chocolate pieces in the dough, nuts, cocoa powder, cardamom perhaps? I looked at a few different basic oat cookie recipes and mixed different parts of recipes, then decided to add ginger, but freshly grated ginger rather than ginger powder. I mixed all the grated bits of ginger with all its fiery juice into the dough and wasn’t sure what to expect – I usually use ginger powder in baking. When I took the first bite from the hot fresh-out-of-the-oven cookie, I realised that it tasted somewhat like a sweet stem ginger cookie, or like the crunchy stem ginger inside stem ginger dark chocolate. A delicious little surprise. And I just happened to have a large bar of Green & Black’s stem ginger dark chocolate lying in my cupboard – so of course quickly melted it and drizzled it on top before taking these photographs. A sprinkle of cinnamon never goes astray, of course – and this time, a handful of sesame seeds.

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