Gingerbread Cookies

Enjoy the taste of the Holidays with these delicious raw gingerbread treats. They will even have Santa coming back for them next year!

Ingredients

• 10 large Medjool dates pitted*
• 1 tablespoon fresh ginger grated
• ½ cup coconut flour simply blend desiccated coconut till extra fine
• 2 tablespoons flax meal to help bind
• 3 tablespoons blackstrap molasses
• 2 tablespoons 100% pure maple syrup
• 1-2 drops of Cinnamon essential oil
• pinch of cardamom
• pinch of nutmeg
• 2½ cups white almond meal fine

Instructions

1. Roughly chop your dates, then add everything but the almond meal to a food processor and blitz till a paste forms – it might be a bit sticky – that’s ok.
2. Transfer to a large mixing bowl, and add the almond meal.
3. Kneed the almond meal into the paste until a nice dough forms.
4. If it is still a little sticky to work with, pop it in the fridge for an hour or two.
5. Roll dough out onto a dehydrator teflex sheet ½ cm thick.
6. Cut little shapes out.
7. Press in some goji berries down the centre if you used a gingerbread man cutter.
8. Dehydrate at 46˚C till dry. You can also put these in the oven on low till dry.

Lauren's Notes

*If your dates are dry, soften by letting them sit in warm water for 15 minutes. Make sure you drain them well before use.