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Raw gingersnap cookies? Sign me up! This cold weather (it has been raining and in the 50s in Virginia this week) has made me crave more comfort foods. I adapted a recipe I found at This Rawsome Vegan Life yesterday. The freshly grated ginger gives these cookies an extra kick. This is a winner.

Raw Ginger Cookies

  • Prep Time20 min
  • Cook Time8 hr
  • Total Time8 hr 20 min
  • Suitable for Diet


  • 2 c almond flour or other raw flour (I used ½ c of coconut flour & 1-½ almond flour)
  • 1 ½ c dates or raisins
  • 1/8 t salt
  • ½ t vanilla
  • 2 T of fresh ginger, grated
  • 1-2 t cinnamon powder
  • ¼ t ground clove
  • ¼ t ground nutmeg
  • 1 T unsulphured molasses
  • 2 T maple syrup
  • 2 T melted coconut oil
  • raw sugar to garnish



Combine all ingredients together in your food processor until it forms a ball.


Wrap and stick the dough in the fridge for an hour or so.


Shape it into balls. and place on wax paper. Stamp each one down with the bottom of a jar. Sprinkle with sugar.


I dehydrated them overnight and I love the cookie texture I got. It’s not quite a snap, it is more like an oatmeal cookie. You can also just refrigerate and eat. Delicious!

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