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
Ingredients
- 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
Instructions
1
Combine all ingredients together in your food processor until it forms a ball.
2
Wrap and stick the dough in the fridge for an hour or so.
3
Shape it into balls. and place on wax paper. Stamp each one down with the bottom of a jar. Sprinkle with sugar.
4
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!
