These bring me back to the winter holidays of my youth. Thanks to the fresh ginger in here, the cookies are a little spicy. Molasses provides iron, calcium and that strong, unique flavor that defines gingersnaps. Cinnamon and ginger are terrific for blood health and fighting inflammation, and oats provide fiber and a bit of protein. The maple syrup lends a wonderful flavor but, for me anyways, its sweetness isn’t needed here (the dates, raisins and molasses are sweet enough).
Chewy Ginger Cookies [Vegan, Raw, Soy-Free, Nut-Free]
12 medium, 24 small
- 2 cups rolled oats
- 1 cup pitted dates
- 1⁄2 cup raisins
- 2 tablespoons of grated ginger
- 1 tablespoon blackstrap molasses
- 1 tablespoon brown rice syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon lemon juice
- 1⁄2 teaspoon cinnamon powder
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla extract
- Ground flax seed, as needed
- Raw sugar (optional)
- Cinnamon powder (optional)
- Grind the oats into flour in a food processor.
- Next, blend all the ingredients together, including the flour, in your food processor until it forms into a ball of slightly sticky, slightly crumbly dough. It should hold its shape when pressed between two fingers. If it’s too crumbly, add more coconut oil or a tablespoon of water. If it’s too moist, add 1 tablespoon of ground flax seed.
- On parchment paper, shape it into as many balls as you desire and then stamp them down with the bottom of a glass or jar. Sprinkle them with some raw sugar, or cinnamon powder, and leave in the fridge for 3 to 5 hours, or overnight, so they can harden.*
- *Alternatively, place the ball of dough in between two sheets of parchment paper, and roll it out thinly until it’s the thickness you want for your cookies. Leave in the fridge for an hour, then use a cookie cutter to cut out cookies from the flattened dough. Once the cookies are cut, put them back in the fridge for another 2 hours, or overnight, until they are solid.