Raw Vegan Ginger Santa Cookies

Cookie Batter

2 cups walnuts
20 medjool dates, pitted and soaked for 20 minutes
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1  tablespoon grated ginger
pinch of sea salt
3/4 cup unsweetened shredded coconut

 

Decoration 

shredded coconut for the hats

raisins for the eyes

 

In a food processor pulse walnuts and dates.

Add all the remaining ingredients and mix until smooth.

Using a rolling pin, roll out the dough about 1 cm  (1/2 inch )

Using your Santa cookie cutter, cut out shapes.

Place directly onto the mesh screen of your dehydrator.

Dehydrate at 40 degreesC  (104 degrees F) 12 hours for soft cookies, 24 hours for crunchy cookies (dehydrate for a shorter time, if you want less crunchy).

Tasty right from the dehydrator and even more the delicious from the refrigerator .

Will keep in the fridge for one week.

Happy Holidays !

 

 

 

 

 

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