December 20, 2016
Raw Gingerbread Cookies
The holidays just aren’t the holidays without gingerbread. I love the warm seasonal flavours of cinnamon, molasses, and nutmeg. Raw gingerbread is made with plant-based ingredients, contains no added sugar and is full of healthy nuts and oats. These little cookies pack a ton of nutritional value compared to the original version. They are a guilt free, soft and chewy gingerbread cookie everyone can enjoy!
This gingerbread is super easy to make and only requires a food processor, some parchment paper, a rolling pin and your favourite cookie cutter. You can roll out the dough to make your favourite cookie shape or roll them into little balls for a bite sized energy bomb!!
Recipe makes approx 30 little balls or 20 cookies depending on the size you shape them. They take just 15 mins to make and no baking is required!
- 3 cups almonds
- 1 cup walnuts
- 2 cups oats
- 18 pitted Medjool dates
- 1/4 cup blackstrap molasses
- 2 tbsp almond milk
- 2 tbsp cinnamon
- 2 tbsp ginger
- 1 tsp nutmeg
Place your oats, almonds, and walnuts in your food processor and blend until fine. Next add the dates, molasses, spices, and 2 tbsp of almond milk. Blend together until it forms into a ball, scraping the sides of your food processor as you go.
*Note- If the mixture is dry add an additional 1/2 tbsp of water or almond milk until dough forms into a ball and is slightly sticky.
I recommend rolling the dough into a ball, covering it tightly with cling wrap and placing it in a the fridge for an hour or overnight. This firms up the dough which makes it easier to work with. Once the dough is chilled, place it in between two sheets of parchment paper and roll with a rolling pin into a 1″ sheet. Then cut into shapes using a cookie cutter.
OR…. if you want to skip a step you can just roll the dough into one inch balls instead!
Place cookies in an airtight container and store in the fridge.