As I child I loved ginger cookies, warm chewy ones straight out the oven with a hot cup of tea. Even though ginger is an ancient powerful medicinal spice, the cookies sold now are full of sugars and contain very little of the real thing, so I came up with a chewy spiced ginger that has all the traditional Christmas flavours of cinnamon, nutmeg and cloves.
Fresh ginger is great for digestion, increasing saliva and digestive fluids and have been used for centuries to treat nausea and upset stomach ailments, as well as reducing symptoms associated with motions sickness.
It contains potent anti-inflammatory properties, helping with arthritis, relieving swelling and muscle pain.
Ginger is also quite heating in the body which traditionally is great for the Christmas season. I put some of mine in the oven under 40˚C for 2hrs and they came out warm and and soft - nothing like a cookie oozing fresh flavours!
Raw Chewy Ginger Spiced Cookies
2 cups almond flour
1/2 cup raisins
4 medijool dates
1 TBS chopped fresh ginger
1 TBS ginger juice
1 TBS molasses (or maple syrup)
1 TBS coconut oil
1 tsp vanilla essence
1/2 tsp cinnamon
1/2 tsp all spice
1/8 tsp celtic sea salt
2. Combine all dry ingredients and dates together first until it's mixed altogether and the ginger is blended
3. Add the molasses and oil and essence and process until thoroughly combined, you can start on a low setting and work your way up
4. Shape into cookie sizes, mine are about 5-6cm wide and spread over a baking sheet. If you find the ingredients sticking dip the spoon in water then mold the cookie shape, top up with cinnamon sugar or raw sugar
5. Leave in the refrigerator for a couple of hours and enjoy!
* If you want a more traditional 'hot out of the oven' cookie either leave it in the dehydrator for several hours, or put into the oven, set for 40˚C for 2 hrs, then serve it warm with some vegan egg nog or nut milk!