Raw Gingersnap Cookies
[Vegan]
Author Bio
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,...
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations. Read more about Emily von Euw
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Raw Gingersnap Cookies [Vegan]
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....
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.
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Ingredients You Need for Raw Gingersnap Cookies [Vegan]
How to Prepare Raw Gingersnap Cookies [Vegan]
- 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".
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