Protein Packed Gingernuts

These gingernuts are made from ground almonds which gives you protein, good fats and vitamin E. Out of all nuts, almonds have the highest protein content. I have added ground flaxseed for extra health benefits. I think these are super yummy and I have to try to not eat too many in one go!! I much prefer them to the highly processed and high sugar shop bought ones. I also love ginger so these are a winner for me. These are super yummy! Ginger is a wonderfully warming spice and has been scientifically proven to have medicinal properties. It has powerful anti-inflammatory and antioxidant effects, aids digestion, reduces nausea, and helps fight the flu and common cold, to name a few of its purposes.
Course Dessert, Snack
Cuisine Plantbased, Vegan, Vegetarian


  • 130 g ground almonds
  • 1 tbs ground flaxseeds
  • 3 tbsp ground ginger (or less if you are not a fan)
  • 3 tbsp date syrup (4 tbsp if you like it sweeter) (I used a measure spoon rather than an old fashioned table spoon as the measurer seems less than the old fashioned spoon I have).
  • small pinch sea salt


  • Preheat oven to 170C or gas mark 5. Line a baking tray with baking paper.
  • In a bowl or food processor, combine the dry ingredients and then stir in the date syrup and mix well.
  • With your hands squash 1-2 tbsp of mixture together to form a ball and then press onto the lined backing tray and form into a round biscuit shape. The thinner the biscuit the crispier they are, or if you want a chewier biscuit, make them a little thicker.
  • Place in the oven for around 10-15 minutes (check at 10 minutes as you want them to be a little brown, but not overly so and all ovens vary). Leave the biscuits to cool on a tray and they will crisp up. Store in an airtight container once cold.
Keyword cookies, ginger, ginger biscuits, gingernuts, healthy biscuit, healthy recipe, High in fibre, high in protein, plant based recipe, protein biscuit, recipe, vitamin E