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Raw Gingersnap Cookies [Vegan]

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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 [Vegan]


12 cookies


  • 2 cups 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


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





Hey! I'm Emily. On my blog – This Rawsome Vegan Life – I share my own recipes, photos and experiences living plant-based. I believe food is love, love is happiness, and happiness depends on health. I am proud to be vegan; each day is a new adventure and I always feel wonderful about how I’m affecting the planet. EAT PLANTS. LIVE LONG. BE HAPPY.



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3 comments on “Raw Gingersnap Cookies [Vegan]”

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3 Years Ago

While certainly tasty, mine wouldn\'t reach the snap texture - even after 24 hours + dehydrating :( Thin or not. I did use buckwheat flour and almonds. Perhaps with coconut flour? Maybe the molasses inhibits the crunch? Just thoughts. Thanks for the inspiration to explore this favourite further :)

Kathy OBrien
3 Years Ago

Has anyone tried this with buckwheat flour or walnut meal?

4 Years Ago

Whoops. I just re-read the recipe and read about dehydrating them. Will do.

4 Years Ago

Are these "snappy" as in crispy? They sound amazing.

5 Years Ago

These sound amazing! Totally pinning! A healthy vegan friendly alternative for the much loved ginger cookie. :)


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