{Love Made} Gingerbread Cookies (Raw)

Christmas is near and I recently got inspired to make a cheesecake where I changed the crust of that recipe to a ginger-cookie variation, and it was completely divine!!! So I thought - why not modify it some to make Raw Gingerbread Cookies (Naturally gluten free)... So I did :)

Alright, let's get started -

Raw Gingerbread Cookies (makes around 40 smaller hearts)

1/2 cup (approx 1dl) almonds

1/4 cup (approx 1/2 dl) walnuts

1/2 cup (approx 1 dl) chopped dates

1 tablespoon honey

1 teaspoon flax seed (grind them before adding)

1 1/2 teaspoon water

1 teaspoon or more to taste cardamom

1 teaspoon or more to taste cinnamon

approx half a teaspoon or more to taste cut fresh ginger

pinch of salt

Before starting, grind the flax seeds (if not already) and soak them in the water until soaked up - add more water if necessary. This will bind the cookies together so you want to get the flax seeds "activated" since there is not much liquid in the rest of the dough. Then, using a blender/ food processor to make a "flour" of the nuts, adding the chopped dates, the spices, the flax seed "paste". Adding the honey last, this will also make the dough stick together.

Now try it out, squeeze some between thumb and index finger to make sure it sticks together and taste it to see if some more spices or more honey would be appropriate for your taste. When satisfied - mold the dough with the hands until firm and place it in between two baking sheets to roll it out (with a rolling pin or similar) to a thin layer. Then use any gadget you fancy (I used hearts) to shape the cookies. Then put them on baking sheets in an airtight container, and let them harden in the freezer. (See below if you want to make them dry/crisper.) So, now you have some yummy and healthy Raw Ginger Bread Cookies ready to enjoy them anytime you fancy (might not even take a minute or two for them to be ready to eat, directly from the freezer - since made so thin). If you want them thicker, or if you don't have the time to make them thin - then just make the dough into a log and cut cookies with a knife. Press them each to compact them, so they stick together fully. Voilà :)))

Ps. If you want to make them crisp, you could probably stick them in your dehydrator for (quite) a while, I haven't tried that yet, although would be interesting to see how they turn out that way! I LOVE them just as they are... even though they are not crack-able as a regular gingerbread cookie.. :))) Feel free to experiment! I'm setting half of this batch in the oven at lowest temperature overnight to see how they are in the morning... :))) And they turned out EVEN BETTER, if possible... the thickness and sizes I had dried in about 16 hours in my oven at lowest temperature... I couldn't resist waiting more.. ate them right out of the oven...so making them even more crisp is probably possible if anyone has the patience :)))

Here are some examples of what you can find here on this blog: Raw Cheesecake, Raw Choco Chip Cookies, Raw Fruit Loops/Leather, Raw Pasta Alfredo, Raw Chai Flavored Chia Pudding , Super Easy Raw Breakfast Treat , Delicious RAW Brownie, Strawberry-Filled-Yummy-Bites, The Oh-So-Lovely-Raspberry-Hazelnut-Chia-Pudding.. and more... :)))