RAW GINGERBREAD COOKIES + BALLS
PREP TIME
TOTAL TIME
Serves: 18 cookies
INGREDIENTS
- View notes for ingredient substitutes.
- 1 ¼ cup pitted dates, packed
- ¼ cup almond meal
- ¼ cup buckwheat groats
- ¾ cup gluten-free rolled oats
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon vanilla
- ¼ teaspoon cloves
- Optional: 1 tablespoon coconut sugar
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| Credit to : RawManda.com |
- Blend all ingredients, except for dates, in a high-speed blender or food processor until you get a fine consistency like flour.
- Add in half of the dates and process until well combined, then add the remaining dates until you have a uniform dough.
- Scoop dough out about 1 tablespoon in size, roll into balls or flatten with a rolling pin and use a cookie cutter to make desired shapes.
- Roll balls into coconut sugar or sprinkle on top of cookies.
NOTES
To make nut-free, substitute almond flour with ¼ cup + 1 tablespoon buckwheat groats.
Alternatively, you may substitute buckwheat groats with 3 tablespoons almond flour.
Store gingerbread balls or cookies in an air-tight container at room temperature for a 2-3 days or in the refrigerator for a week.
For extra chewiness, place in the dehydrator at 115 F for 2 hours.
Alternatively, you may substitute buckwheat groats with 3 tablespoons almond flour.
Store gingerbread balls or cookies in an air-tight container at room temperature for a 2-3 days or in the refrigerator for a week.
For extra chewiness, place in the dehydrator at 115 F for 2 hours.
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