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+ servings

Raw Gingerbread Cookies

Naturopath Lauren Glucina
Raw Gingerbread Cookies. Makes 24+ (not sure exactly - a lot of cookies went missing along the way!). 
4 from 6 votes
Prep Time 25 mins
Total Time 25 mins
Servings 24
Calories 119 kcal

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: 119kcalCarbohydrates: 14gProtein: 3gFat: 6gSodium: 9mgFiber: 3gSugar: 9gCalcium: 60mgIron: 1.6mg
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