Raw Vegan Gingerbread Cookies
Warming ginger and sweet dates make these raw vegan gingerbread cookies a flavourful, nutritious treat
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Think you can’t enjoy a cookie on a raw vegan diet? Think again!
These raw vegan gingerbread cookies are delicious and full of wholesome, unprocessed ingredients.
They have a soft, chewy texture and a wonderful spiced flavour.
The warming ginger and mixed spice balance wonderfully with the sweetness of the maple syrup and dates, while the nutty undertones of the ground almonds add an earthiness to these raw vegan biscuits.
What are the health benefits of these raw vegan gingerbread cookies?
Raw food diets are thought by some to be incredibly healthy, offering high levels of vitamins, minerals, and antioxidants while maintaining the food’s beneficial enzymes.
While this raw gingerbread is fairly high in sugar, it also contains nourishing raw ingredients that offer many health benefits.
And, for those who prefer to avoid refined sugars, these cookies are sweetened with natural sugar substitutes.
Ginger is well known for its medicinal properties, and can aid digestion or help fight off colds and flu.
Meanwhile, chia seeds offer myriad benefits including valuable B vitamins and brain-boosting omega-3 fatty acids.
As they are not baked, raw vegan gingerbread cookies do not use flour in the recipe, making them suitable for gluten-free vegan diets.
Total Time: 1 hour
Prep Time: 15 minutes
Calories: 347
Servings: 10
Rating:
Nutritional information per serving:
Serving size
66g
calories
347
fat
29g
saturates
7.1g
carbs
14g
sugars
11g
fibre
0.5g
protein
9.3g
salt
0.03g
Total Time: 1 hour
Calories: 347
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- 8 8 g dates
- 0.2 0.2 Tbsp chia seeds
- 0.5 0.5 Tbsp cold water
- 0.1 0.1 Tbsp grated fresh ginger
- 10 10 g desiccated coconut
- 0.3 0.3 Tbsp maple syrup
- 0.1 0.1 tsp vanilla extract
- 0.1 0.1 tsp mixed spice
- 40 40 g ground almonds
Method
- Soak the dates in a little hot water (just enough to cover) for 15 mins, before draining and reserving a little of the liquid.
- Make ‘chia eggs’ by mixing the chia seeds and water together.
- Place all the ingredients apart from the ground almonds into a high-speed blender and blitz. Add the ground almond and pulse until well combined.
- Tip the dough into a bowl and chill for 15-20 mins. Then roll out the dough and cut into shapes with cookie cutters. Chill until ready to serve.
Want more raw vegan recipes? Try these red pepper and sundried tomato wraps
