Sunday, 2 December 2012

raw gingersnap cookies


Before going vegan I was not the biggest fan of conventional gingersnaps to be honest with you. But now that I have made a raw version I'm in this holiday cookie's heaven! I mean, when I actually think about it - what is there not to drool over? Cinnamon. Ginger. Dates. Make it into a cookie and sprinkle a bit o' raw sugar on top. Salivating at every word. These are just as good as the baked, processed version but you can feel completely proud of yourself for giving these to loved ones over Christmas, because not only are they delicious - they are healthful. I'd rather give gifts that promote health, sexiness and long life than ones that cause heart and weight problems.

Blunt but true. 


raw gingersnap cookies: makes a dozen or so

2 cups raw flour (grind raw rye berries or oat groats into flour in your blender) OR almond flour
1 1/2 cups dates or raisins 
1/8 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons of fresh, peeled ginger
1-2 teaspoons cinnamon powder 
1 tablespoon unsulphered molasses 
2 tablespoons maple syrup (optional) 
2 tablespoons melted coconut oil
raw sugar to garnish

Blend all ingredients together in your food processor until it forms into a delicious ginger-cinnamon ball of raw goodness. Stick this in a bowl in the fridge for an hour and then shape it into as many little balls as you desire. Put these on wax paper and sprinkle on raw sugar. Stamp each one down with the bottom of a jar. Refrigerate overnight or at least for a few hours, then eat. Mmm. Another option is to dehydrate for a few hours so they actually "snap". 

HEY (update): one of my readers is smarter than me and passed on this idea: you can make gingerbread men with this!


42 comments:

Gabby @ the veggie nook said...

Just amazing Emily! I totally want to make these :)

The Seasonal Family said...

Thanks so much for making these and sharing the recipe!! My pregnant belly is going to be oh so happy!!!!!!!!!!!

coconutandberries said...

These look right up my street. Love that you used fresh ginger too!

Emily von Euw said...

Thanks again, Gabby :)
Lemme know what you think if you do!

Emily von Euw said...

Thank YOU for the comment. Yay congratulations!

Emily von Euw said...

thanks ;) ya baby fresh ginger all da way!

healthnutnutrition said...

these look amazing! love you site :)

Emily von Euw said...

thaank yoouu <3

Julia Reaves said...

You are so talented! I am very inspired by all your recipes, cant wait to make this one! :)

Juniper Springz said...

Has the carb content been calculated? This info would be great for raw vegans who deal with beta cells that don't work like they should.

Emily von Euw said...

Thanks very much, Julia! I am really enjoying your site as well. Those granola bars are just what I need right now :)

Emily von Euw said...

It has not, but that is a good idea. I know some people have trouble with gluten and I am going to change the recipe now with an option of almond flour. Thank you for the suggestion :)

Susan said...

Looks delicious. Ginger snaps are one of my favorite!

Emily von Euw said...

;D thank you, susan! hopefully these satisfy.

Tara said...

I cannot wait to try these!! Where can you find raw rye berries? I'm just starting out with trying to go raw :). These just look so amazingly yummy! My little one is begging me to make them with her!

I saw you added almond flour...would spelt flour work?

Emily von Euw said...

:) yep spelt flour is perfect! and then you don't have to worry about buying rye berries.

Allison said...

OR keep them soft and make gingerbread men!

Emily von Euw said...

Oh my gosh you're a friggin genius!

Tara said...

Yay!!! My "baking" project this weekend!! Thanks :)

Allison said...

Thanks for the mention! I feel honored! I just might have to get some almond flour, because I like to keep things gluten-free if possible. Unfortunately, that would basically mean a starvation diet for me, because the gluten-free station at my school only has three options, one of which is always meat.
ANYWAY, back to the topic of almond flour - can you use it in baked cookies as well?

Emily von Euw said...

No prob ;)
OH NO! lol. That is a mega bummer.
Yep, almond is fine in baked stuff. Also try buckwheat flour and coconut flour! Both GF and delish for raw or baked goods.

Julia Reaves said...

I just made them yesterday, my family loved them! Thanks for the recipe girl!

Also, have you ever done a juice cleanse? I am starting one tomorrow and was wondering if you have any advice as to duration and expected symptoms?

Oly Jacobsen said...

Did you know that Young and Raw used your recipe for these raw Gingersnap Cookies in their ebook:Raw and Cooked Holiday Recipes?
They have used your picture and exact recipe

Donna said...

Yummie! Loved them. =)

Emily von Euw said...

Yay! Thanks so much, Donna

sinead said...

Made these using leftover coconut pulp from making cocomilk (instead of the almond flour), and....um....triple the amount of ginger. and fewer dates. I rolled the cookies into fat little domes, dehydrated them, and then dipped them in raw chocolate. Oh. My. Goodness. Chocolatey christmas-spicy wonderfulness. The only problem is that they're highly addictive, and I've nearly run out.

veggie wedgie said...

This looks awesome, can't wait to try it.

Emily von Euw said...

Yum! Why didn't I think of that!?

Emily von Euw said...

Thanks! :D

Anonymous said...

Hey,
Young and Raw were asking for recipes from people, as far as I can see only two of them are theirs. If you look on the very last page it names everyone who supplied them with a recipe :)

Emily von Euw said...

Yep! They asked me and I was happy to let them use it, and like the above person said - they mentioned my name and website. thank you for looking out for me! xox

Anonymous said...

I was wondering if you have ever used coconut nectar before? It tastes almost exavtly the same as mollasses. Perhaps try it with this recipe? I'll let you know in the next few days how it turns out!

Emily von Euw said...

I haven't but I have heard of it. Lemme know, please :)

Anonymous said...

Can I use ground flax seeds or hemp seeds as raw flour? Thanks.

Emily von Euw said...

Yep! :)

ViviCisne said...

Quick question: how do you dehydrate these?

Emily von Euw said...

If you have a dehydrator, simply put them on your dehydrator trays and let them "bake" for a few hours or until they are the texture you want (so check on them every hour or so).

If you DON'T have a dehydrator, use your oven at it's lowest possible temperature and put on a lined baking pan.:)

Emma Milligen said...

Nommity nom. I didn't have enough time to dehydrate them last night, and they're still super tasty. I added probably a little too much ginger, but I kind of like it like that! Great recipe, once again :)

Anonymous said...

what temperature would you dehydrate the cookies??

Emily von Euw said...

115 degrees i suppose?

Kassie Grecula said...

I just made these!! (and I have been stalking your entire blog for the past few weeks since I found it - I am in LOVE) Just finally got a Ninja food processor and am about to go crazy with your raw desserts!! I do not eat a fully raw diet, but am such a foodie and love every ingredient you have listed in your recipes. These came out AMAZING (the 'dough' is only sitting in the fridge now, but of course I devoured a good portion of the mix already). My modifications were: dash of ground allspice, cloves and nutmeg. It was not sticky enough when I finished, so I added about 1/4 cup more raisins and a small handful of pitted dates (originally I used 1C dates, 1/2C raisins), and also added a dollop more of maple syrup. Anyway, thank you so much for this recipe! I will absolutely keep you updated with how the others come out in the coming weeks!

Francesca Fox said...

These are incredible! So good I am so excited to make them again for the 3rd time! Love you and everything about your blog :)

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