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Ginger Garam Cookies - Sugar Free and V nice...

Sweet, chewy, delicious!

The icing tasted exactly like the original ginger crunch biscuit my sister makes. The addition of turmeric was nice and plenty of ginger and garam flavours coming through!

My inspiration for this recipe comes from a friend and sister. This recipe is a healthy spin on the traditional ginger slice but this time adding into the mix garam powder and replacing sugar with dates and flour with whole food ingredients. It's a favourite in our household.

Making recipes isn't a new hobby for me. As a Cookbook Author I'm always on the lookout for cooking up something new and sharing. Enjoy!

Aleisha's Ginger Garam Cookie Recipe

Makes 12 cookies.


  • 1 cup walnuts

  • 1 cup coconut desiccated

  • 1 cup oats (use almond flour to make gluten free)

  • 1 T garam powder

  • 1 T ginger powder

  • 1 t grated fresh turmeric

  • 2 c dates chopped

  • 3 T coconut oil

  • 1/4 c water

Process walnuts, coconut, oats, powders, and turmeric in food processor until a flour formed.

Add dates and oil, process until combined.

Add 1/4 water, process. If the ingredients doesn't form together add remaining water and process until mixture forms together in processor. Usually 1 minute in processor or less works.

Roll into 12 balls and press onto baking tray unlined.

Bake 180 degrees celsius 15 minutes until cooked.

Sit aside to cool on a cooling tray then ice.


  • 2 T honey

  • 1 T coconut oil

  • 3 T coconut cream (I used Kara as thick and creamy)

  • walnuts

Melt ingredients on very low, stirring constantly.

Pour onto cookie once cooled. Sprinkle with walnuts.

Remove from heat and ice cookies. The icing didn’t run but neither did it set too hard, just right. Tastes good too :)

The recipe is easy but feel free to tinker with the ingredients to suit your needs.

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