Imagine sinking your teeth into a deliciously spicy, perfectly sweet cookie that not only satisfies your cravings but also keeps your health goals intact. These Mostly Raw Vegan Gingersnap Cookies are about to revolutionize your snack game, proving that healthy eating can be absolutely mouthwatering! With zero baking time and a handful of simple, nutrient-packed ingredients, these cookies are a game-changer for anyone looking to indulge without compromise.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup almonds
- 1 cup dates
- 1/2 cup ground ginger
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
Instructions
- Begin by gathering all your ingredients: 1 cup of almonds, 1 cup of dates, 1/2 cup of ground ginger, 1/4 cup of coconut flour, 1/4 teaspoon of salt, 1 teaspoon of cinnamon, and 1 tablespoon of maple syrup.
- Place the almonds in a food processor. Pulse them until they are finely chopped, but be careful not to over-process them into almond butter.
- Add the pitted dates to the food processor with the chopped almonds. Process the mixture until it becomes sticky and well combined. You may need to stop occasionally to scrape down the sides of the bowl.
- Once the dates and almonds are combined, add the ground ginger, coconut flour, salt, cinnamon, and maple syrup to the food processor.
- Process the mixture again until all the ingredients are fully incorporated and form a sticky dough. If the mixture seems too dry, you can add a small amount of water, one teaspoon at a time, until it reaches the desired consistency.
- Using your hands, take small amounts of the dough and roll them into balls, about 1 inch in diameter. Place the balls on a parchment-lined baking sheet or a plate.
- Once all the dough has been shaped into balls, gently flatten each ball into a cookie shape using your palm or the bottom of a glass.
- For added flavor, you can sprinkle a little extra cinnamon or ground ginger on top of the cookies, if desired.
- Refrigerate the cookies for at least 10 minutes to help them firm up. This step is optional but recommended for better texture.
- Once chilled, your Mostly Raw Vegan Gingersnap Cookies are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator for up to a week.
Tips
- Ingredient Temperature Matters: Ensure your dates are soft and pliable. If they're too hard, soak them in warm water for 10 minutes before processing.
- Food Processor Technique: Pulse nuts carefully to avoid turning them into butter. You want a fine, crumbly texture.
- Moisture Control: If your dough seems too dry, add water sparingly. The goal is a sticky, moldable consistency.
- Chilling is Crucial: Don't skip the refrigeration step. This helps the cookies set and enhances their texture and flavor.
- Customize Your Spice: Feel free to adjust the ginger and cinnamon to suit your taste preferences. More spice means more flavor!
- Storage Hack: These cookies keep best in an airtight container in the refrigerator, making them a perfect make-ahead treat.
- Presentation Tip: Sprinkle a little extra ground ginger or cinnamon on top for a professional, appetizing look.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 12g
Protein: 4g
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
