Am I the only one still craving (desiring, needing, dying for) cookies post holiday cookie gorging? If you're anything like me, you screwed off those un-fun New Years resolutions to stave off sweets years ago, and have found creative and completely satisfying ways to feel like a human being who can eat what they want. Cookies, too? HELL yes. The fun part about raw and whole-food cookies is that they are SUPER EASY!!! You can whip up a batch in 20 minutes tops, start to finish. You can taste the batter the entire time, and you don't have to burn your mouth because you just can't wait to try them. PLUS, once you get to know the basics of the raw-cookie-concept, you can riff on it as MUCH as your little healthy beating heart desires (peanut butter, cacao, chocolate chips, granola, ginger chunks, mint, lemon...we could seriously keep going...). Try them out and let us know how they fared in your home! Get your home "baking" on, folks! It's January!
Much cookie love,
Super Easy Raw Gingerbread Cookies
1 1/2 Cup Oats
1 Cup Cashews
1 Cup Dates
1/3 Cup Maple Syrup
1/2-3/4 tsp. sea salt (we love pink Himalayan salt)
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. allspice
In food processor, process oats, cashews, spices and salt together for about 30 seconds.
Add in dates, pulsing until dates seem to be evenly distributed.
Add maple syrup until fully mixed.
Remove from processor and assemble cookies in whatever form you'd like to eat them!
We enjoy two-bite sizes, about a tablespoon or so.
If you're feeling especially crafty, roll the "dough" into about a 1/2 inch sheet and cut into any fun shape you'd like.
Cookies are ready to enjoy immediately or can be stored in the freezer and eaten anytime. These make the perfect sweet-tooth stash and will shock and delight any potluck goer!
Cashews deliver an amazing dose of essential mood-stabilizing B vitamins, and cinnamon and oats help regulate blood sugar, keeping our metabolism chugging along nice and steady.
Modification possibilities- substitute raw cacao in place of spices (about 1/2 cup for this recipe), substitute peanut or almond butter in place of cashews (about 1/2 cup for this recipe). Add 1/2 cup of raisins, dried cherries, dried cranberries, candied ginger, chopped walnuts, chopped almonds, and/or dark chocolate pieces for textural excitement!