There is nothing better than having a biscuit tin full of fresh cookies. Normally this is out of bounds if you are keeping to a healthy regime because they are full of butter and sugar. Here we have lost the butter and replaced the sugar with agave syrup (which is lower on the glycemic index), and also retaining the chewiness which is what we all love about a cookie through the use of almond paste or tahini. The crystallised ginger makes up for the loss of chocolate chips.
Ingredients (makes 12 medium size cookies)
125g spelt flour
1 tsp baking powder
1/4 tsp baking soda
65g crystallised ginger
65g agave syrup
75g almond paste or tahini
65g light olive oil or good sunflower oil
1 tsp vanilla essence
1/4 tsp salt
Preheat the oven to 175 degrees. In a large bowl sift together the flour, baking powder and baking soda. Mix in the sugar and the salt. In a separate bowl whisk the oil with the agave, almond paste (or tahini) and vanilla essence.
Fold together the above ingredients always remembering to be gentle generally when working with pastries. Add the roughly chopped nuts and ginger, and mix gently until evenly distributed.
Spoon 12 rounds of the mix onto a large lined baking tray (you could do these in two batches if you dont have a large baking tray) leaving 3cm in-between each cookie as they will spread a little in the oven. Bake for 10 minutes.
The cookies will still be fairly soft when they come out of the oven, but this is fine as they firm when cooling. Should be light golden in colour.