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Recipes Desserts and baking Gingerbread Cookies
Gingerbread Cookies

Gingerbread Cookies

Method:

Pit and chop medjool dates into smaller pieces.

In a food processor place all ingredients except almond meal and process into a nice sticky paste.

Transfer to a large bowl combining processed ingredients with ground almonds and knead into a nice dough. If it is a little too sticky to work with add a little more almond meal.

Roll mixture out onto a teflex sheet about 3-4 mm thick. Using a cookie cutter, cut into your favorite shapes.

Option 1 – Dehydrate: These cookies can be dehydrated at 46 degrees Celsius for 12 hours, or until cookies have become crisp around the edges and firm.

Option 2 – Oven: Place cookies on an oven tray, cook on lowest setting with door ajar for 1-2 hours until crisp.

Option 3 – Raw: These cookies can be served raw.

Sprinkle with coconut before serving.

Thanks to Rachel Mar for this recipe.

Ingredients:

  • ¾ Cmedjool dates
  • 2 C almond meal
  • ½ C coconut flour
  • 2 Tbsp ground flaxseed
  • 1½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground clove
  • ¼ tsp Himalayan salt
  • 1 tsp vanilla extract
  • 1½ tsp fresh ginger, grated
  • 2½ tsp organic blackstrap molasses
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