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Frosted Gingerbread Cookie

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Frosted Gingerbread Cookie served on a red and white plate

~ raw, vegan, gluten-free ~

It’s that time of year.  My favorite holiday time, Christmas. Along
with nonstop Christmas music, the house all decorated in reds, creams and golds, the scent of pine in the air, and the coziness of love that surrounds us,  just makes everything perfect.

But wait,  we need gingerbread cookies to get the Christmas un-baking in gear!  This was a tough recipe to conquer.  It took 3 different recipes to finally get this one. I tried others recipes but I just wasn’t getting that particular flavor that I was desiring so I went to the drawing board and created my own.

The beauty of this batter is that you can roll it out and use cookie cutters with it or you can just use a cookie scoop and plop them on the dehydrator trays.  The batter mixture won’t dehydrate to a crisp, snap of a cookie but if you roll them out thin they will come out firm and chewy.  They were a huge hit with the family.

P.S. I have included a baking option for those of you who don’t own a dehydrator.  You are still light years ahead of purchasing commercially processed cookies.  So I am proud of you for being here.  I do recommend in time that you invest in one as it will open up a whole new culinary world to you. :) I highly recommend the 9 tray Excalibur dehydrator.  Blessings, amie sue


Yields 14 (1/4 cup each) cookies


  1. Place the 1 cup of oats in the food processor with the cinnamon, ginger, salt, nutmeg, and cloves. Process until it becomes a fine powder.
  2. Add the remaining 2 cups of oats, sweeteners, coconut oil, and vanilla.  Process until well incorporated.
  3. With a 1/4 cup cookie scoop, place the cookies on a non-stick sheet that comes with the dehydrator.  Slightly flatten.
  4. You can use parchment paper, but not wax.  Wax paper sticks.
  5. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for approx. 10 hrs.
  6. This cookie won’t dry hard and crispy but it will firm up some after it cools down.
  7. Allow the cookies to cool, then frost using the coconut cream frosting.
  8. I sprinkled raw coconut sugar crystals on top for decorating.

Baking option:

  1. Preheat the oven to 350 degrees (F).
  2. Line a baking sheet with parchment paper and place the cookies at least 1” apart.  These cookies won’t flatten while they cook, you will need to help them by slightly flattening them with your fingers.
  3. Bake for about 15 minutes.  Often times ovens run at different temperatures regardless of what the dial says so please check in on the cookies about every 5 minutes for the first batch. Document the time it takes for the next tray or batch.
  4. We loved the look and texture of the baked version.  It created a very dry and crunchy cookie whereas the raw version is very soft and chewy.

raw vegan Frosted Gingerbread Cookie served with almond milkThe Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
They taste amazing all on their own as well.
 a Christmas display of raw vegan Frosted Gingerbread Cookie served with almond milk
Raw version:
holding up a close up of a Christmas display of raw vegan Frosted Gingerbread Cookie
Baked version:
holding up a baked version of raw vegan Frosted Gingerbread Cookie

6 thoughts on “Frosted Gingerbread Cookie

  1. Megan says:

    Dear Amie Sue,
    I just made these cookies last night, and they have been dehydrating for 24 hours but still aren’t dry–they are only slightly firmer than when I put them on the tray. I have half the dough in the fridge still, and would like to know if there are any changes I could make to the dough to make it dehydrate. Should I add coconut or almond flour, or more oat flour? I’m not sure what went wrong–I dehydrated at 145 for the appropriate time, and mine weren’t any thicker than yours appeared in the picture. If you could please give me any ideas, that would be great, as I love the flavor and really want some to turn out!

    • amie-sue says:

      Hi Megan,
      This cookies won’t be crispy or have a snap to them. I am not sure though why yours are not getting any firmer. There are a few things you can do. You ca try adding more of one of the flours to stiffen it up a bit, but without trying it myself, I can’t garente the out come. If you don’t want to risk messing them up and are enjoying the flavor of the dough, you could roll them into ball and dip in a hardening chocolate or serve them “fondue style” like cake pops. Roll them into balls and put them on skewer sticks. Make the frosting and allow your guests to dip the balls into the frosting and maybe have some small bowls of chopped nuts, coconut, etc for extra garnishes. See the following post for an idea. https://nouveauraw.com/?p=6009

      Let me know what you end up doing! amie sue

      • Megan says:

        I think I probably overreacted–I turned the dehydrator off last night, and this morning, when they were cool, they had the perfect consistency! They were firm and chewy. So, I just have to let them cool–maybe the coconut oil was keeping them softer when it was warm? Anyways, they’re perfect now, and taste SO delicious! Thank you so much for the recipe and the help!!

        • amie-sue says:

          Hi Megan,
          Shew, so glad they turned out in the end. Dehydrating can through you off at times for sure. The coconut oil and perhaps the honey could be the culprits in keeping them more on the softer side. Happy to hear that you are enjoying them. Happy Holidays, amie sue

  2. Catherine says:

    Pure deliciousness!!
    I don’t have access to irish moss so I substituted a teaspoon of chia seeds. May not be the same texture but the icing was still very thick and creamy…

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