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