Raw Ginger Spice Cookies
When I was in college, I made gingerbread cookie sculptures for my Senior art show. I had gotten sick of the usual media such as just clay, paint and pencil, and I enjoyed being a little different. I did personal narrative pieces such as sculptures of my car, childhood home, my grandmother's table, and chair among other things. They turned out beautiful, but it was the process of making them that I enjoyed the most. My kitchen always smelled amazing with gingerbread baking going on, and the sculptured smelled good too, prompting some of my classmates to ask if they were edible. Sadly they were not, as some glue was used underneath the frosting to make them more stable. But the gingerbread cookie dough itself was very tasty before it was made into a sculpture!
It was a Martha Stewart recipe for gingerbread cookies, and I was a pro at making it by the end of senior year. I was thinking about my gingerbread sculptures the other day, and how tasty the gingerbread was when I thought, why not make some raw ginger cookies? After all, it has been too long since I have made anything ginger cookie. So I whipped up a batch of perfectly spiced (well in my opinion) ginger cookies, cut them out into cute little acorns to celebrate coming Autumn and glazed them with chocolate. They were way better than the ones I made in college! I think these would be perfect for the Holidays in a few months as well if topped off with colored raw frosting or white glaze, and shaped like gingerbread men or trees!
Raw Ginger Spice Cookies
Makes 20 small or 10 large cookies
2 cups (packed) soft medjool dates, pitted (if they are not soft, soak them in water for 30 minutes and drain well)
1 1/2 cups ground flaxseed
1 cup raw sprouted buckwheat flour
2 cups finely shredded dried coconut
1/4 tsp sea salt
2 inch piece fresh ginger
1 1/2 Tbsp cinnamon
2 tsp cardamom
1/2 tsp nutmeg
1 Tbsp pure vanilla extract
Chocolate glaze:1/4 cup raw coconut oil, liquefied1/4 cup plus 2 Tbsp raw cacao powder2 Tbsp raw coconut nectar or maple syrup a pinch of sea salt
In a food processor, combine the dates, flaxseed, buckwheat, coconut, sea salt, and vanilla extract and process until smooth and starting to hold together. Remove from the food processor. Using a rolling pin to assist, place on a foil lined sheet pan and roll into a 1 inch thick square. Place in the freezer for about 20 minutes until cold, then use a cookie cutter to cut into desired shapes. Place back onto the foil and chill until completely cold, about 15 minutes more.
To make the chocolate glaze, whisk together all ingredients until smooth. Place in a plastic bag, cut the corner off (just a small hole), and drizzle over cookies. Place cookies in the freezer to set, about 5 minutes. Store in fridge.
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