With Christmas being so close, I decided to prepare a raw alternative to an all-time favorite, gingerbread cookies. They were amazing. It’s always difficult to prepare food for a variety of folks. Some of the tasters said that there was not enough ginger while others said that it was just right. So as far as the spices go, adjust to your liking. But isn’t that what’s food preparation is all about? Making it your own? So go for it.
After you gather the ingredients, this recipe should take you no more than five minutes to prepare. As an added bonus, you can dehydrate these cookies for a crunchy texture. They hold together very well once prepared, but a little time in the refrigerator will harden them more.
Raw Gingerbread Cookies by Chef Joi
1 cup Almonds
1 ½ teaspoon Ginger Powder
¼ teaspoon Cinnamon
⅛ teaspoon Nutmeg
Pinch Sea Salt
¼ teaspoon Vanilla Extract
3 tablespoons Water (as needed)
Place almonds in a food processor and process until a fine powder. Place almond meal in a bowl. Place the remaining ingredients except water in food processor and process until smooth. Add water as needed to achieve smooth texture. Add almonds to the date mixture and process until dough forms. Ready when dough pulls away from sides.
Roll out dough onto a piece of parchment paper. Place another piece of parchment on top and roll out dough. Cut cookies into shapes and enjoy. For crunchy cookies, dehydrate for a few hours.