Raw Ginger Bread Cookies

 Merry Christmas!

I'm now home with my family in Atlanta.  I picked up a Christmas tree yesterday (December 23rd) and spent the evening decorating it.  Meanwhile my Nana relaxed on the couch and my mom played with her many dogs.  It's definitely Christmas.
My last day in Denver was Thursday.  A blizzard swept over the state, so I spent the morning playing in the snow (my early Christmas present).  Our lunch plans were cancelled due to the weather, so Maxx and I looked at his childhood photos for hours (another gift).  That evening I cooked for the family.  I served Quinoa Cauliflower Cakes, roasted sweet potatoes and a pumpkin seed and herb salad reminiscent of Pure Food & Wine's.  For dessert I made raw gingerbread cookies.  The meal was a delicious success.  I'm proud of myself for not becoming overwhelmed or freaked out by preparing so many dishes at once; I stayed cool.  

I miss Colorado already.

If you read my post about maintaining your weight during the holidays, you'll recall that in tip number one I suggest bringing a healthy dish or dessert to a party.  Raw treats are a pleasure to make, and unlike many traditional Christmas baked goods they don't contain refined ingredients that can contribute to overeating and weight gain.  These raw Gingerbread cookies have become my cookie of the holiday season.  Using almond pulp, molasses, ginger and dates you can create a delicious cookie more decadent than any old-fashioned gingerbread I've ever had. 
There are three ways to make these cookies using almonds.  I make them using the almond pulp left over from making almond milk.  After making the milk, I dry the left over pulp in the dehydrator and store it in the refrigerator.   If you don't have a dehydrator, simply use the pulp but reduce the amount of dates to 3/4 cup and add a bit more oat flour. Alternatively you can use almond flour.  Grind 1 1/2 cups of almonds in a spice grinder to create a light flour.  This method will result in a stickier, more doughy cookie.  I prefer the drier consistency of using almond pulp.  If I were to use the almond flour method again, I'd roll the dough into balls and roll them in raw cacao flour and/or cacao nibs : )

I hope you enjoy this gingerbread recipe as much as I have.  I've made them three times in one week, and they're always a treat!

Merry Christmas and Happy Holidays!

Raw Gingerbread Cookies

1 1/2 cups dried almond pulp or almond flour

2 tbsp oat flour 

2 tbsp molasses

1 cup dates, chopped

pinch sea salt

1 1/2 inch ginger, minced

1 tsp cinnamon

1/2 tsp cayenne pepper

1 tbsp coconut oil 

In a food processor, blend almond pulp until it becomes a powder. Add all other ingredients and process until combined.  Taste and add more ginger or molasses if necessary.  

Remove the dough from the food processor and place onto a sheet of wax paper.  Cover with another sheet of wax paper and flatten with a rolling pin (or bottle of wine).  You'll need your dough to be about 1/4-1/2 inch thick.  Using a cookie cutter, cut out shapes.  Place the cut out cookies onto a baking pan covered with a sheet of wax paper.  Keep rolling out dough and cutting out the shapes until all of the dough has been used.  Decorate the cookies any way you'd like; I used cacao nibs and a coconut oil frosting (recipe below).  Place the cookies into the refrigerator for at least one hour to firm. 

Coconut frosting:

2 tbsp coconut oil

1 tbsp coconut flour (shredded coconut ground in a spice grinder)

1 tsp agave or maple syrup

Place ingredients in a bowl and stir.  Place in refrigerator if the oil is too liquid.  Pipe the icing to decorate the cookies. I piped the frosting through the corner of a zip-lock bag : )