Print

Raw Vegan Gingerbread Cookies

raw | vegan | paleo | gluten free (if using gf oats) | refined sugar free

Ingredients

  • 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

Instructions

  1. 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. 

  2. Lay some baking paper on your kitchen bench. Once the mixture is sticky, tip it out of the processor onto the baking paper.

  3. 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!


  4. Use cookies cutters to cut cookie shapes, then take leftover mixture and roll it out again. Repeat this until you have used up all the mixture. You might have to eat a little bit at the end.

  5. 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.

  6. 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.