RAW GINGERSNAP COOKIES

December 11, 2017 by Renee Tavoularis

Ingredients

10 dates, pitted
1 cup almond flour
1.5 tablespoons grated ginger
1 teaspoon ginger powder
¼ teaspoon sea salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 teaspoons coconut sugar, plus more for rolling
2 teaspoons coconut oil 

Instructions

• In a food processor, pulse the dates together until a ball forms. Remove the date mixture and set aside.
• Add the almond flour, grated ginger, ginger powder, salt, cinnamon, nutmeg and coconut sugar and pulse together until well combined. With the food processor running, drop in the date mixture a little bit at a time until it is all combined and the mixture looks crumbly.
• Pour in the coconut oil and pulse a few more times. Transfer the mixture to a large bowl and be sure that it holds together when squeezed.
• Measure out individual cookies using a teaspoon and roll each into a ball. Place on a baking sheet lined with parchment paper and sprinkle each one with some of the coconut sugar. Using a jar or glass, gently push down each ball to flatten into a cookie shape.
• Place in the refrigerator to firm up for at least 30 minutes before serving. Sprinkle lightly with coconut sugar before serving.