Happy Holidays Everyone! A few weeks ago, I came across some wonderful Deglet Noor dates that tasted just like sugar cookies. As soon as I tasted them, I knew I had to come up with a cookie recipe to really highlight their flavor. With Christmas right around the corner, I wanted a festive way to incorporate them into a holiday treat. . . Gingerbread cookies! A raw spin on a classic Christmas snack, these cookies are an absolute delight. I’ve had a few taste-testers and everyone loved these treats (and I love seeing people enjoy them!) Laine, who is ten years-old, asked me, “Mmmm, oh my God, how do you keep doing this?” Hehe! You know you come up with something great when kids love your food! The only problem I had with this recipe was that I kept eating the dates when I was pitting them ????
Ginger has a strong flavor, so I recommend tasting your mixture as you add to it to make sure its exactly how you like it. I found the amount recommended in the recipe below to be perfect (maybe even a little more if you love ginger like me!) Ginger also has a variety of health benefits that make these cookies even more attractive! Ginger root contains high levels of antioxidants which makes it a great defender against cell damage and associated disease such as cancer. It is also a natural painkiller that works as an anti-inflammatory and excellent for helping ease discomfort from nausea and vomiting. These scrumptious treats are low-fat and go great with a glass of almond or banana milk. Even if you eat the whole batch, it’s completely guilt-free! Feel free to use any leftover coconut meat frosting as body butter. That’s what I did, the oil from coconut meat is soooo silky, it feels great!
Yields 20 Cookies
- 4 cups Deglet Noor dates (pitted)
- 1/3 cup Almond meal (I bought my raw organic almond meal from Blue Mountain Organics)
- 1/4 cup Low fat shredded coconut
- 2 Tbsp Fresh coconut water (from the young coconut used in the frosting below)
- 2 Tsp Fresh grated ginger root
- 1 Tsp Ground cinnamon
- Wet the inside of a large food processor, this will help prevent sticking.
- Place 1 cup at a time of dates in the processor and process until the dates are broken up and a doughy ball begins to form.
- Repeat with the remaining 3 cups of dates.
- Spread the mixture evenly in a large casserole dish
- Sprinkle the shredded coconut over the dates evenly.
- In a small bowl, combine almond meal, ginger, cinnamon, and coconut water.
- Spread this evenly on the cookie mixture.
- With your hands, mix everything together to make dough
- Place parchment on the counter, add dough, then another layer of paper and roll out dough.
- Use cookie cutters of your choice!
- Place cookies in the dehydrator for 6 hours on 105 degrees.
*** If you do not have a dehydrator, you can freeze the cookie, leave them out on the counter to dry, or you can try baking them at your own risk! ***
- The meat of 1 young coconut
Place coconut meat into a high speed blender and blend coconut meat until creamy. You will have to scrap down the sides a few times to make everything smooth. I used my BlendTec twist jar which is perfect for this!
- Once the cookies are ready to be taken out of the dehydrator, spread the coconut frosting on top! I realized after my 3rd candy cane you need two layers for the frosting
- Time to decorate the cookies! I sliced raisins for the mouths and eyes. Use whatever you have in your kitchen, have fun and be creative! ENJOY! Xx
Can you spy my husbands cookie? ;D