Raw gingerbread cookies are absolutely delicious and the perfect healthy treat during the holidays. There is no wrong way to enjoy them, whether you gobble them up by yourself, share them with the family, or enjoy them with friends. If you are a fan of gingerbread, or anything ginger for that matter, you will love these gluten-free, dairy-free, raw vegan cookies.
Unlike traditional gingerbread cookies, these are not full of refined sugars and carbs. All those sugars only leave you craving more, so you eat the whole box without even realizing it. It’s only at that point when you feel sick to your stomach. This recipe doesn’t have refined sugars; rather, the dates make these gingerbread cookies perfectly sweet. And you’ll only need to eat one or two cookies before you are full. That is because the walnuts and ground almonds provide you with healthy fats, protein, and fiber.
One thing to note about the ground almonds is that you can grind raw almonds if you can’t find that product in stores. All you have to do is add almonds to a food processor and pulse until you achieve a fine powder. Just make sure you don’t process them into almond butter. Finally, if you feel like getting a little experimental, top your raw gingerbread cookies with some flaky sea salt. You might like the sweet and salty contrast in every bite.
- Prep Time:20m
- Total Time:20m
- 1 c pitted dates (soaked in water for 1 hour then drained)
- 1 c raw ground almonds
- 1/2 c raw walnuts
- 1 tbsp. ginger powder
- 1 tbsp. ground cinnamon
- 1 tsp. alcohol-free vanilla extract
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- Add all of the ingredients to a food processor and blend until the mixture resembles a dough-like consistency.
- You may need to stop blending, scrape down the sides, and continue blending to fully incorporate the ingredients.
- Line a plate with parchment paper and scoop all of the cookie dough onto the plate. Cover with a paper towel and place in the freezer for 10 minutes.
- Remove from the freezer and make sure you have a large area to work with. Place parchment paper down on your counter or a cutting board. Place the dough on that parchment paper and then place another layer of parchment paper on top of the dough. This will help you avoid sticking while you roll out the dough.
- If you want to skip the previous step, you can simply roll the dough into bite-size balls.
- Roll out the dough between the parchment paper until it is about 1/4-inch thick. Cut the dough into small cookies with your desired cookie cutters. Continue to roll out the dough and cut cookies until there is no dough left.
- Place the cookies on a parchment paper-lined sheet in the fridge so they can harden.
- Enjoy when ready and store leftover cookies in an airtight container in the fridge for up to five days. You can also place them in the freezer for a longer time.