Gingerbread Cookies
Prep time
Cook time
Total time
Try them for a healthy holiday treat or sweet snack anytime.
Recipe type: Cookies
Cuisine: Raw, Vegan
Serves: 15
  • For the Gingerbread Cookies
  • 1 cup dates*
  • ½ cup coconut flour
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • ¼ teaspoon cloves
  • ⅛ teaspoon pink himalayan salt
  • 3 tablespoon molasses**
  • 3 tablespoon coconut nectar
  • 2 cup almond meal
  1. For the Gingerbread Cookies - Roughly chop your dates, then add everything but the almond meal to a food processor and process until a paste forms (it might be a bit sticky but that’s ok).
  2. Next add the almond meal and pulse together until evenly combined.
  3. Remove from food processor and form into a loaf. Roll flat (½ cm thick) with a rolling pin. Then use cookie cutters to create the desired shapes.
  4. Dehydrate at 115°F until dry (about 6-8 hours). Yes, you can put these in the oven on low.
  5. Halfway through the dehydrating time flip and remove dehydrator sheet. You could play around with a cashew & coconut butter based frosting or use seeds to create faces and buttons if you wish.
  6. Transfer to an airtight container and store in the fridge.
* It’s important to use soft, moist dates. If your dates are overly dry, soak them pitted in hot water for 15 minutes then drain well before using in the recipe.
** Molasses – any kind works but I like blackstrap, be sure to use unsulphured molasses.
Recipe by Deviliciously Raw at