A simple and delicious recipe for Raw Gingerbread Cookies made with wholesome ingredients like dates and nuts. Better yet, there’s no oven required!
Merry Christmas! It’s appropriate for me to say that now right? Actually in Canada it’s Christmas as of November 1st, and I’m kind of okay with it. As a Jew I have a weird affinity with Christmas. That’s a story for another day.
Now that it’s officially Christmas in America, it’s time for me to go full-force with traditional Christmas flavours. The fact that I’ve only published 2 gingerbread and 1 peppermint flavoured recipe so far this season has required more will-power than you’ll ever know. But now I’m free to assault you with everything Christmas flavoured! Bring on the gingerbread.
Gingerbread cookies will forever remind me of the orthodontist. Yes, you read that correctly. I don’t know about you, but I was born with a less than stellar set of teeth. My “awkward phase” i.e. braces phase was extended for longer than the average tween, and it wasn’t pretty. But finally the day came to get my braces off and I was outfitted with those wonderful permanent retainers behind my teeth.
These come with a warning to not bite into hard things like apples but the list did not include anything about raw frozen gingerbread dough. I managed to snap off both wires in my attempts to fulfill my gingerbread fix. Explaining that to the orthodontist was by far one of the strangest conversations I’ve ever had. And one that you likely will never forget hence why gingerbread reminds of the orthodontist.
Fortunately these raw gingerbread cookies are much softer than frozen gingerbread dough so if you are unfortunate enough to be in your braces phase (don’t worry the end will come!) you can still eat these. No awkward orthodontist conversations necessary.
- 1 cup dates, packed
- 1 cup nuts (I used 1/2 cup almonds and 1/2 cup cashews)
- 2 cups oats (instant or rolled)
- 2 T fresh ginger, peeled and grated
- 1 T blackstrap molasses
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- sprinkling of sea salt
- 1/4 cup candied ginger, chopped (optional but highly recommended!)
- Add in nuts and process until well combined
- Add oats and continue to process until "dough" comes together to form a ball.
- Break up the ball and add in fresh ginger, molasses and spices.
- Continue processing until everything is well combined. Dough will be somewhat sticky but should still hold a shape.
- Process dates in a food processor or powerful blender until pea sized consistency is reached.
- Stir in candied ginger if desired.
- On a parchment or saran wrapped baking sheet align cookies in a single layer. Alternatively use a baking pan and stack in layers with a sheet of parchment or saran wrap between.
- Wet hands and form dough into balls. Flatten balls with palms to make cookie shape.
- Keep in refrigerator for several weeks or in the freezer for months.
- Freeze for 15 minutes.