raw gingerbread cookies
My favourite thing about Christmas? Gingerbread. No contest. These Raw Vegan Gingerbread Cookies have upped my Christmas gingerbread game! They take minutes to come together, then a couple more to cut out the shapes. Then a little time in the freezer, which isn’t even totally necessary if you don’t mind them being a little squooshy. Plus they’re only 10 ingredients, and that’s including spices and salt! It’s a Christmas miracle.
I’m not actually a very Christmassy person. I’ve always found it hard to balance my enjoyment of the holiday with my inability to ignore the overconsumption and waste that it produces. There are some staggering statistics on how much we use at Christmas, I encourage you to do some googling. I found a great article yesterday on the 1MillionWomen blog, Top Tips for a Low-Waste, Mindful Festive Season, and it’s got some great ideas on how to reduce our impact. I truly believe that minimising our waste and resisting the urge to have more, more, more not only helps our planet but enriches our lives.
During my adult life I have rarely celebrated Christmas. I became a bit of a grinch for awhile there, hating the consumerist nature of Christmas, the Coca Cola marketing of Santa. I still do, but I realised that by being angry about it, that only puts people offside. We become defensive if we feel as though our views are being attacked. I realised I was creating this pattern the other day when talking to my mum about Christmas. She loves Christmas and every time I go on about how much I hate what it’s come to represent she feels like I’m attacking her belief that Christmas is wonderful. Which I’m not, it brings me happiness that my mum finds joy in something. I guess I go on the defensive too, feeling unheard about the negative sides of Christmas and then nobody gets anywhere. This year I decided to let that shit go. I will focus on the positives and gently mention some of the not so nice stuff if it feels right at the time.
Back to these super easy and deliciously raw vegan Gingerbread Cookies. They are a cinch to make and look really cute. AND they’re only sweetened with natural sugars, so they’re great for the kiddies to snack on. When making them I did add a little maple syrup, but to be honest it was mainly because I’d added a few too many nuts and I needed the mixture to be a little stickier. So you can totally skip the syrup and stick with only dates if you like. Use any nuts you like, and skip the oats if you feel like it. Or reduce the nuts and add some more oats. It’s all gravy baby.
My Christmas wish for you is that you have enough, that you take care of yourself and be safe and that you are surrounded by nourishing food, joy and love.
Love from my family to yours,
Note: this recipe is inspired by many others around the interwebs, I take no creativity credit for the ingredients 😉
Raw Vegan Gingerbread Cookies
- 10 Medjool dates pitted
- 2/3 cup raw walnuts
- 1 cup raw almonds
- 1/2 cup rolled oats
- 2/3 tbsp ground cinnamon
- 2-3 tsp ground ginger to taste
- 3/4 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 tbsp molasses organic & unsulfered
- 1 tbsp maple syrup optional
- pinch sea salt flakes
- Put all the ingredients in the bowl of your food processor, except the maple syrup. Process until it is all blended and the mixture is sticky. If the mixture does not stick together well then you can either add another date or two, or the maple syrup to wet the mixture.
- Lay some baking paper on your kitchen bench. Once the mixture is sticky, tip it out of the processor onto the baking paper.
- Take a rolling pin and roll the mixture flat, leaving it about 2 cm thick. If it's too sticky you can place another piece of baking paper on the top, or make the rolling pin wet or you can flatten the mixture with your hands. We're not precious around here!
- Place cookies flat on trays and place them in the freezer for 20 minutes to harden. Once cookies have hardened place them all together in a container for storage in freezer.
- Serve straight away from freezer. They do soften quickly so you may want to serve them in intervals. If they soften too much, simply place then back in the freezer for 15 minutes.