Raw gingerbread cookies – yes please. You get to eat the “dough” without having to wait for the cookies to bake! Adapted from a recipe by www.rawmanda.com
Serves : Makes 10-15 depending on cookie cutter size
Level: Easy
Prep time: 10 Minutes
Ingredients
- 1 ¼ cup pitted dates, packed
- 6 Tbsp almond flour
- 1 Tbsp flaxseed powder (or grind your own flaxseeds or use a little more almond flour or oats)
- ¾ cup gluten-free rolled oats or raw rolled oats
- 1 Tbsp cinnamon
- 1 tsp fresh ginger, grated
- ½ tsp nutmeg
- ¼ tsp vanilla essence
- ¼ tsp ground cloves
- Optional: brown sugar/coconut sugar, desiccated coconut, edible glitter, icing sugar etc.
Making your Masterpiece
- Soak the dates in warm water for 1 hour to allow them to soften and stay moist
- Blend all the ingredients together, except for the dates, in a blender at high speed until you get a “flour”
- Add in half of the dates and blend again
- Add the remaining dates and blend until you have a dough forming
- Roll out the dough on baking paper – you don’t want the dough to be too thin because you won’t be baking these. Keep the dough roughly 1 cm thick.
- Using a cookie cutter, cut out shapes (small shapes will give you more cookies and if you don’t want to make shapes just roll into balls)
- Sprinkle with sugar, desiccated coconut, edible glitter etc if you wish
- Store in the fridge in an airtight container, each layer separated with baking paper
