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RAW GINGERBREAD COOKIES RECIPE

By on December 16, 2020
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By The Rawtarian

This flavorful yet simple gingerbread cookie recipe can be made into cookies or pressed into a pan and cut into gingerbread shapes. A food processor is required.

PREP TIME
12 min

TOTAL TIME
12 min

SHELF LIFE
1 week in fridge

SERVINGS
8 servings

YIELD
8 medium cookies

EQUIPMENT
Breville Food Processor

Found in: Raw Cakes, Cookies and Bars, Christmas

PROCESSED MIXTURE

  • 3/4 cup walnuts
  • 1/4 cup dates
  • 1 teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt

INGREDIENTS

  • 1 cup walnuts
  • 1 cup dates
  • 4 tablespoons shredded unsweetened coconut
  • 2 tablespoons honey
  • 4 1/2 teaspoons ginger spice
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon sea salt

    ~USE METRIC / 8 SERVINGS

Recipe Directions

  1. Place walnuts alone in food processor. Process until walnuts are small and crumbly.
  2. Add dates to food processor. Process everything again until mixture sticks together and dates are well processed.
  3. Add remaining ingredients. Process again briefly until combined. Do not over-process. Stop processing before it gets too buttery. (There should still be air between the small bits so that you can press them into cookies with your hands.)
  4. Form into 8-10 balls using your hands. Flatten balls down into cookies.
  5. Enjoy immediately or refrigerate for up to 1 week.

The Rawtarian’s Thoughts

This flavorful yet simple gingerbread cookie recipe can be made into cookies or pressed into a pan and cut into gingerbread shapes. A food processor is required.

This gingerbread recipe is shockingly tasty–if you enjoy a chewy, molasses-based cookie with a deeply sweet and gingery flavor, you’ll love these chewy, moist gingerbread cookies.

Most raw gingerbread recipes call for fresh ginger, but I was inspired to make this recipe on a whim and I didn’t have any ginger in the house so I used ground ginger (in powdered spice form purchased from the grocery store spice aisle). I’m sure I’m not the only one struck with the gingerbread muse without fresh ginger root on hand! (If you prefer to use fresh ginger, probably a thumb-length of peeled fresh ginger will do the trick.)

Big thanks to Suzy D. for inspiring me to create this delectable, moist raw gingerbread cookie!

Cookie prints: To get the intricate designs on my cookies, I used these cookie stamps.

Tip for shapes: If you prefer, use cookie cutters to make your cookies into gingerbread men or other festive shapes (as opposed to pressing them by hand). In short, you need to press the mixture down into a thin flat sheet, refrigerate for an hour or two, then cut out shapes. In other words, I press mixture down into a parchment-lined cookie sheet or roll out using a rolling pin (parchment paper on counter, mixture, parchment paper on top – then I roll so that batter doesn’t stick to my rolling pin. Then I refrigerate for about two hours to let the mixture harden a little, then I cut into shapes! Store shapes in fridge.

Nutrition Facts

~ Nutritional score: 83 out of 100
~ This recipe is very low in Calories, Carbohydrates, and Sodium.
~ This recipe is low in Fat.
~ This recipe is a noteworthy source of Dietary Fiber, and Vitamin B6.

 

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rawtarian_avatarLaura-Jane is The Rawtarian, a passionate raw vegan. What is a “raw vegan?” A raw vegan is someone who eats only raw fruits, vegetables, nuts and seeds–none of which are ever heated above 105F (40.6 Celsius). That’s it. Raw vegan recipes include cookies, brownies, cakes, crackers, macaroni and cheese, cheesecake, and more. All made from fruit, vegetables, seeds, and nuts. No bread products, no dairy products, just raw, natural ingredients! There is a whole movement of “raw vegans” (or “raw fooders”) who invent and share creative raw food recipes. Raw vegans prepare recipes using blenders and food processors instead of ovens and microwaves! ”Like” The Rawtarian on Facebook, and visit her for more great recipe ideas at therawtarian.com

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