Gingerbread cookies are a favourite around my house, and to me, it just wouldn't be the 'holidays' without them. Last years gingerbread cookies were a bit different from the traditional variety as I made them with rye flour (worked out amazingly well). This year I wanted to so something even more different - even more nutritious, simply, and tasty- and I am so happy with the results!
The cookies I made this year are highly raw, vegan, and flourless. Best of all is that they are versatile - they can be eaten fresh, dehydrated, or even cooked. Either way you toss them, they are a delightful treat perfect for this time of year.
Gingerbread Cookies
Recipe: Print it Here
½ Cup dates
1 Cup ground almonds
1 teaspoon Cinnamon
⅛ teaspoon Ground nutmeg
⅛ teaspoon Ground clove
⅛ Sea salt
½ teaspoon Vanilla
1 ½ teaspoon Fresh ginger (grated)
2-3 teaspoon molasses (to taste)
Procedure:
Combine the dates and ground almonds in a food processor and puree until the mixture forms a ball. Add all of the other ingredients and puree to combine. Adjust molasses to taste (you may need less depending on your dates, so start with a little). Proceed with shaping cookies:
I preferred the cookies raw, as is, but the dehydrated and cooked were also nice. Once the cookies were cooked, the texture changed a bit making them a little chewy, so maybe test a few first to see how you like them.
Raw Cookies: Roll 1 tablespoon of dough into balls and flatten with a fork
Dehydrated Ginger People: Roll dough between two sheets of parchment, cut shapes, and dehydrate at 115 for 12 or so hours, or until cookies have become crisp around the edges and firm.
Cooked Ginger People: Roll out dough like above and bake shapes at 180 C (350 F) for 8 minutes. This will vary depending on the size of your cutters. Mine were small, only about 2.5 cm (1 inch) across.
xox Sophie
demetria says
the little gingerbread men are so cute! your photos are great.
demetria says
the little gingerbread men are so cute! your photos are great.
Sophie - Wholehearted Eats says
Thanks sweetie! Are you going to make a gingerbread house this year, ms. professional baker? I can just imagine how awesome it would be.
Sophie - Wholehearted Eats says
Thanks sweetie! Are you going to make a gingerbread house this year, ms. professional baker? I can just imagine how awesome it would be.
Senka says
Love your blog! So happy to have discovered it:-)
Sophie - Wholehearted Eats says
Thank you very much, Senka! I'm so happy you found me 🙂
Sophie - Wholehearted Eats says
Thank you very much, Senka! I'm so happy you found me 🙂
Safiya says
These cookies are amazing!
I don't have ground almonds to make them now 🙁 Could i use coconut flour instead?
Sophie - Wholehearted Eats says
Thank you, Safiya. I think coconut flour would work, the texture will be a little different, but it should still be good. You could also try using ground oats or buckwheat. Best of luck!
Sophie - Wholehearted Eats says
Thank you, Safiya. I think coconut flour would work, the texture will be a little different, but it should still be good. You could also try using ground oats or buckwheat. Best of luck!
Mandy says
I just made these now. In a bowl without a processor (finely chopped dates). They are so yum! Now I'm excited to go mostly raw if I can have these as dessert.
Mandy says
I just made these now. In a bowl without a processor (finely chopped dates). They are so yum! Now I'm excited to go mostly raw if I can have these as dessert.
Sophie - Wholehearted Eats says
Awesome, Mandy! I'm so happy you enjoyed them and they worked even without processor 🙂
Sophie - Wholehearted Eats says
Awesome, Mandy! I'm so happy you enjoyed them and they worked even without processor 🙂