Gingerbread Cookie Balls


1 1/4 cups pitted dates, packed
1/2 cup + 1 Tbsp. buckwheat groats
3/4 cup rolled oats
1 Tbsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. vanilla
1/4 tsp. cloves

Blend all ingredients, except for dates, in a high-speed
blender or food processor until you get a fine consistency like
flour.

Add in half of the dates and process until well combined, and
then add the remaining dates until you have a uniform dough.

Scoop dough out about 1 tablespoon in size, roll into balls or
flatten with a rolling pin and use a cookie cutter to make
desired shapes.

Serve with a warm cup of tea!

Makes 18 cookie balls.

NOTES:
Make sure the dates are soft. You can soak them in warm water
at least an hour before blending.

Store gingerbread balls or cookies in an airtight container at
room temperature for 2-3 days or in the refrigerator for a week.