Ok, so the fact that these are “raw vegan” may scare off a few people – but shhhhh you don’t really have to tell them they are “raw vegan” ;-).
These vegan gingerbread cookies are inspired by a recipe in Raw Food by Erica Palmcrantz. They are very very yummy and remind me of the Christmas Cookies we enjoyed in Denmark in my youth. Not only that, they are just about as healthy as a cookie can be so no guilt required when eating them :-).
With all the Christmas temptations I like to make a triple batch and put them in the freezer so I have easy access to enjoy at anytime over the holiday season. They will also keep in the fridge about a week (if they last that long ;-)).
Makes 6 -8 cookies
- 1/2 cup almonds
- 1/2 tbsp olive oil
- 2 Medjool dates
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 tsp ground cloves
- 1 tbsp agave or maple syrup
Add almonds to food processor and mix until flour-like consistency. Add olive oil and dates and process some more until chunky. Add spices and mix again to ensure even distribution. Add agave/maple syrum and mix – the “dough” will be consistency of gingerbread dough. Roll into little balls OR rollout flat and use cookie cutter. Store in the freezer or fridge!