Unbaked Gingersnap Cookies

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Unbaked Gingersnap Cookies

These raw, vegan Unbaked Gingersnap Cookies are to die for! Trust me when I say that one batch of these gluten-free and refined sugar-free cookies will go FAST. While even natural sugars should be consumed in moderation, these cookies are a healthier alternative to their processed equivalent. I like making the cookies with a mix of coconut flour and gluten-free rolled oats. Just 1/4 cup of coconut flour has 6 grams of protein and 11.5 grams of fiber. Sweetened with medjool dates, dates offer additional fiber to the recipe and are also considered to be anti-inflammatory. Molasses provides a touch of sweetness and is an excellent source of iron. The all-star ingredient in the recipe, ginger, aids in digestion and reducing inflammation. A dash of cinnamon pairs well with unbaked goods, as cinnamon helps regulate blood sugar levels. While these cookies are a great way to indulge, you can certainly feel good about the amount of nutrients you will be consuming when chomping down on one.. or two of these with you favourite tea! 

Unbaked Gingersnap Cookies
Yields 12
Delicious gluten-free and refined sugar-free unbaked holiday cookies.
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Ingredients
  1. 1 1/2 cups gluten-free rolled oats
  2. 1/4 cup coconut flour (if you don't have coconut flour, simply add an additional 1/2 cup rolled oats)
  3. 1/2 cup raw cashews
  4. 1 cup medjool dates, pitted
  5. 2 tbsp fresh ginger, peeled
  6. 1 tbsp molasses
  7. 1 tsp pure vanilla extract (or 2-inch piece of vanilla bean)
  8. 1 tsp ground cinnamon
  9. 1/4 tsp ground cloves
  10. 1/8 tsp pink himalayan salt
  11. 1/8 tsp black pepper
  12. coconut sugar to garnish
Instructions
  1. In a food processor, first process the oats, coconut flour and cashews until finely ground.
  2. Add remaining ingredients and process for a few minutes until everything is completely combined. The cookie dough should be smooth and there should be no large chunks of oats or cashews.
  3. Place the cookie dough on parchment paper. Stamp each of the cookies with a jar into a 1/4 inch thick circle.
  4. Sprinkle the cookies with coconut sugar and serve immediately. Or you can either freeze the cookies for a few hours and serve them cold or dehydrate the cookies at 115 degrees fahrenheit for 3 - 5 hours to give the cookies a real "snap." Enjoy!
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