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RECIPES: VEGAN OTHERS

RAW GINGERSNAP COOKIES

December 11, 2017 by Renee Tavoularis

RAW GINGERSNAP COOKIES

There are few desserts that cap off a holiday meal quite like a big plate of gingersnap cookies. These cookies are raw, gluten-free and lower in sugar than the traditional version but they pack all of the ginger flavor you would expect.

MAKES 16 COOKIES
10 MINUTES PLUS 30 MINUTES CHILL TIME
RAW
VEGAN
GLUTEN-FREE

Ingredients

10 dates, pitted
1 cup almond flour
1.5 tablespoons grated ginger
1 teaspoon ginger powder
¼ teaspoon sea salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 teaspoons coconut sugar, plus more for rolling
2 teaspoons coconut oil 

Instructions

  • In a food processor, pulse the dates together until a ball forms. Remove the date mixture and set aside.
  • Add the almond flour, grated ginger, ginger powder, salt, cinnamon, nutmeg and coconut sugar and pulse together until well combined. With the food processor running, drop in the date mixture a little bit at a time until it is all combined and the mixture looks crumbly.
  • Pour in the coconut oil and pulse a few more times. Transfer the mixture to a large bowl and be sure that it holds together when squeezed.
  • Measure out individual cookies using a teaspoon and roll each into a ball. Place on a baking sheet lined with parchment paper and sprinkle each one with some of the coconut sugar. Using a jar or glass, gently push down each ball to flatten into a cookie shape.
  • Place in the refrigerator to firm up for at least 30 minutes before serving. Sprinkle lightly with coconut sugar before serving.

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