The best baked gingerbread cookie I have ever had (yes, ever!) is made by Deb Yablonski. They had a nice crust on the outside and a soft chewy center and a really great flavor. The combination was fantastic! You can find Deb with all of her baked goods at most Burrillville Farmer’s Markets from May-October!
When we were kids, we would lick the remnants of the batter from the bowl or the spoon when our Mom made cakes and cookies or frosting. Later in life, I learned that is the quickest way to increase empty calories that have no nutritional value. I am fully aware of how those empty calories translate extra weight around my middle and can lead to other chronic illnesses.
These days, I do everything I can to eat as many healthy and raw foods as I can (that is not to say I don’t stray)! However, being mindful of what I am eating while still enjoying the sweet treats of the seasons is one of my priorities. The holidays bring forth a challenge for most of us and that is why I decided on flavors of gingerbread for today’s offering.
With Deb’s wonderful cookies in mind, it is my pleasure to experiment with my own raw recipes to mimic baked or cooked, and adapt others to bring you as many nutrient-dense and pleasant-tasting options as possible. So, if you indulge in eating cookie dough more than once in a while, I am so excited to bring you this Raw Gingerbread Cookie recipe that allows you to do so without the guilt or the calories!
Sweetened by dates with fat and protein from the oats & almonds and spiced with the scents of the season, these cookies are sure to please! Everyone likes their cookie texture a bit different, so, let me know in the comments if you make these cookies and if you keep them raw or bake them slightly to have a nice outer crust with a soft center, or if you bake them to a crunchy consistency. Either way, enjoy!
RAW GINGERBREAD COOKIES + BALLS
- 1 ¼ cup pitted dates, packed
- ½ cup almond meal
- ¾ cup gluten-free rolled oats
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon vanilla
- ¼ teaspoon cloves
- Optional: 1 tablespoon coconut sugar
= Blend all ingredients, except for dates, in a high-speed blender or food processor until you get a fine consistency like flour.
= Add in half of the dates and process until well combined, then add the remaining dates until you have a uniform dough.
= Scoop dough out about 1 tablespoon in size, roll into balls or flatten with a rolling pin and use a cookie cutter to make desired shapes.
= Roll balls into coconut sugar or sprinkle on top of cookies.
NOTE: To make nut-free, substitute almond flour with ¼ cup + 1 tablespoon buckwheat groats.
For extra chewiness, place in the dehydrator at 115 F for 2 hours OR bake on the lowest oven setting for 3-5 minutes or longer depending on desired crunchiness (ovens vary, the time noted is based on my oven at 170 F for a light outer crust).
Store gingerbread balls or cookies in an air-tight container at room temperature for a 2-3 days or in the refrigerator for a week.
10 minutes to make 18 cookies