Raw Ginger Bread Cookies
Makes approx 20 small cookies
8 fresh Medjool Dates
1/2 cup desiccated coconut
1/2 cup nuts – any will do but cashews give the creamiest taste
1 cup almond meal
1 & 1/2tsp ginger powder
1 & 1/2tsp cinnamon
3TBsp coconut oil
Honey/maple syrup (optional)
Blend everything except the nuts on high until well combined, add the nuts in half way through blending so you have a crunchy texture. Blend until a doughy consistency has been formed – there will be bits of nuts throughout. Taste and add more spices if you desire, you can also add honey/maple syrup if you like it sweet!
Remove from blender and roll into a large ball (like you would pizza dough) – place on chopping block between 2 large pieces of baking paper, roll out so you have a nice flat dough of around 1cm thick. Place in refrigerator for 30min to set before cutting into shapes. Using cookie cutters cut out your favourite fun shapes!
Once cut you can roll excess dough and make little round cookies.
To decorate add sesame seeds, sultanas, dried berries, coconut – get creative!
Store in freezer – they will keep for 2 weeks in freezer, 3-5 days in the fridge.