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Raw Gingerbread Cookies

Raw Gingerbread Cookies. Makes 24+ (not sure exactly - a lot of cookies went missing along the way!). 
Prep Time 25 minutes
Total Time 25 minutes
Servings 24
Calories 119kcal

Ingredients

  • 10 large Medjool dates pitted*
  • 1 tablespoon fresh ginger grated
  • ½ cup coconut flour simply blend desiccated coconut till extra fine
  • 2 tablespoons flax meal to help bind
  • 3 tablespoons blackstrap molasses
  • 2 tablespoons 100% pure maple syrup
  • ½ teaspoon cinnamon
  • pinch of cardamom
  • pinch of nutmeg

+

  • cups white almond meal fine

Instructions

  • Roughly chop your dates, then add everything but the almond meal to a food processor and blitz till a paste forms – it might be a bit sticky – that’s ok.
  • Transfer to a large mixing bowl, and add the almond meal.
  • Kneed the almond meal into the paste until a nice dough forms.
  • If it is still a little sticky to work with, pop it in the fridge for an hour or two.
  • Roll dough out onto a dehydrator teflex sheet ½ cm thick.
  • Cut little shapes out.
  • Press in some goji berries down the centre if you used a gingerbread man cutter.
  • Dehydrate at 115˚F till dry. Yes you can put these in the oven on low.

Notes

*If your dates are dry, soften by letting them sit in warm water for 15 minutes. Make sure you drain them well before use.

Nutrition

Calories: 119kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Sodium: 9mg | Fiber: 3g | Sugar: 9g | Calcium: 60mg | Iron: 1.6mg