1.

Preheat oven to 180 C or 356 F. 2.

Into a large mixing bowl, add almond flour, oats, baking powder and desiccated coconut.

Stir to mix everything together.

3.

Remove the pits from the dates and chop into smaller pieces.

4.

Add dates into the dry ingredients and mix until well combined.

If the dates clump together, use your fingers or a fork to break them up so they are evenly distributed throughout the mixture.

5.

Add fresh ginger and ginger powder to the mixture and stir to combine.

6.

Add coconut oil, maple syrup and almond milk and mix until well combined.

7.

Form mixture into your preferred cookie sized balls and then flatten down with a fork or the back of a spoon.

8.

Place cookies on a tray lined with baking paper, leaving an inch or so between each, and bake for 12 minutes or until slightly golden on top.

Remove from oven and allow to cool.

9.

Store at room temperature.