Raw gingerbread cookies recipe
Shelf Life1 week in fridge
Rating5/5 (from 4 ratings)5
Yield8 medium cookies
- 1. Place walnuts alone in food processor. Process until walnuts are small and crumbly.
- 2. Add dates to food processor. Process everything again until mixture sticks together and dates are well processed.
- 3. Add remaining ingredients. Process again briefly until combined. Do not over-process. Stop processing before it gets too buttery. (There should still be air between the small bits so that you can press them into cookies with your hands.)
- 4. Form into 8-10 balls using your hands. Flatten balls down into cookies.
- 5. Enjoy immediately or refrigerate for up to 1 week.
The Rawtarian's ThoughtsBy The Rawtarian
This flavorful yet simple gingerbread cookie recipe can be made into cookies or pressed into a pan and cut into gingerbread shapes. A food processor is required.
This gingerbread recipe is shockingly tasty--if you enjoy a chewy, molasses-based cookie with a deeply sweet and gingery flavor, you'll love these chewy, moist gingerbread cookies.
Most raw gingerbread recipes call for fresh ginger, but I was inspired to make this recipe on a whim and I didn't have any ginger in the house so I used ground ginger (in powdered spice form purchased from the grocery store spice aisle). I'm sure I'm not the only one struck with the gingerbread muse without fresh ginger root on hand! (If you prefer to use fresh ginger, probably a thumb-length of peeled fresh ginger will do the trick.)
Big thanks to Suzy D. for inspiring me to create this delectable, moist raw gingerbread cookie!
Cookie prints: To get the intricate designs on my cookies, I used these cookie stamps.
Tip for shapes: If you prefer, use cookie cutters to make your cookies into gingerbread men or other festive shapes (as opposed to pressing them by hand). In short, you need to press the mixture down into a thin flat sheet, refrigerate for an hour or two, then cut out shapes. In other words, I press mixture down into a parchment-lined cookie sheet or roll out using a rolling pin (parchment paper on counter, mixture, parchment paper on top - then I roll so that batter doesn't stick to my rolling pin. Then I refrigerate for about two hours to let the mixture harden a little, then I cut into shapes! Store shapes in fridge.
- This recipe is very low in Calories, Carbohydrates, and Sodium.
- This recipe is low in Fat.
- This recipe is a noteworthy source of Dietary Fiber, and Vitamin B6.
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