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~ raw, vegan, gluten-free ~
Growing up I use to love Ginger Snap Cookies dipped in milk. Just the kind that I purposely accidentally dropped in the milk and had to fish out with a spoon. We never had them in our kitchen pantry but gramma did, and I would make a beeline for them whenever I would visit.
These cookies are not hard and crispy like the Nabisco brand but the flavor is there and they hold up beautifully to a dousing in milk!
Having a raw cookie dough that you can roll out, and since ginger snap cookies do come in all shapes, sizes, and textures, you can play around with cookie cutters and have a lot of fun.
To decorate mine this time around, I used chocolate in a piping bag that was fitted with a very tiny tip. This gave me pretty good control to decorate the cookies. I just needed a steady hand.
Before I let you go, I wanted to explain the texture of this cookie. I don’t know about you but when I follow recipes, there must be photos and a good description of the outcome. This comforts me in seeing and knowing that I am on the right track.
So, these cookies are firm but not crunchy. They have a chew to them. They hold their shape and as I shared earlier they are perfect for dunking! And the warming flavors of Autumn spices are ever-present, a perfect ginger cookie.
These cookies are perfect for creating special traditions that can be shared with your loved ones. Not only can you relax in knowing that you are making healthier choices to satisfy your sweet-tooth, but you can also pass times like these onto your children, grandchildren, or other loved ones. Some of my favorite memories in life were created in a kitchen. So keep the following things in mind…
It is way more enjoyable to have some helpers in the kitchen. Let little ones work beside you. Pull a step stool up to the counter and get them involved. With raw food, you don’t have to worry about them getting burned, just keep sharp objects out of their reach. Teach them about measuring spoons and cups. You can measure out the ingredients, but let them do the pouring.
Talk about each ingredient that is being used and what role it has in the recipe. Isn’t it a comforting feeling to know that not only can they pronounce the ingredients used, so can you! haha What happens if they spill some coconut oil? No worries, have them swipe it off the countertop with the palm of their hand and show them how to rub it into their skin to use a moisturizer! Taste test the ingredients by themselves and also along the way while building the recipe. The beauty with raw foods like this is that you can eat the dough “raw”! Have fun!
Ingredients:Dry Ingredients:
Wet Ingredients:
Optional ~ Decorating with Chocolate:
Roll the dough out to roughly 1/4″ thick. You can make the cookies as thin or thick as you want. Just remember that this will affect the dry time.
Create all the different cookie shapes that you want.
Carefully transfer the cut out cookies to the mesh screen that comes with the dehydrator. This will speed up the dry time by allowing the air to better circulate around the cookies.
This is what I refer to as a taste tester cookie. It’s the left over dough that is too small to use a cookie cutter on. This is my reward. :)
Here’s a quick tip. Place a piece of masking tape over the piping tip opening if the chocolate is too thin to use just yet. This will prevent it from oozing out.
Thank you sooo much for your beautiful recipes! I discovered your website a few days ago and now I’m hooked!! I literally drool looking at your recipes. I want to try so many of them but unfortunately don’t have much time during the week. I will try as many as I can this weekend. Your website is by far the best I’ve seen so far!!
Welcome Igloo! Now you have something to look forward to. hehe Please let me know as you try the recipes how they turn out and if you have any questions. I do my best to respond asap to them. Have a wonderful week. amie sue
I have a question. In making the oat flour, since I don’t have raw rolled oats, can I grind oat groats instead?
Yes, you should be fine in doing so. I would soak and dehydrate them… then grind to a powder. You could do this step during the week and have them ready for the weekend. :)
Hi Amie-Sue,
I’m not a fan of agave… do you have a suggestion for a substitute? I cannot wait to make these!
Thanks!
Wendy
Hi Wendy,
You could use Coconut nectar by Coconut Secrets, maple syrup, rice syrup… not sure what you like to use. amie sue
I don’t have a dehydrator. So I was wondering if these could be made in a regular oven using an oven thermometer.
Your recipes are delicious! I made the pumpkin fudge and found that I froze them overnight and defrosted them the next day. The topping separated from the fudge base but they had improved greatly in taste. Plus, since I didn’t have pumpkin, I used Butternut squash instead. Thank you so much!
Esther, I don’t know the answer to that. I haven’t baked them. I think I need to start doing that because I get so many questions regarding this issue. All I can say is to try and then let me know. hehe
I tried this over the weekend and it really does taste like ginger cookies. However, I had trouble keeping the dough together, so they crumbled a bit. I made half of the recipe in case I wouldn’t like it, but maybe I didn’t calculate the amounts properly. If the same thing happens next time, should I just add in some water?
Good morning Igloo, Hmm, mine wasn’t crumbly at all. You could add 1 Tbsp of water till it gets to the right consistence, but first make sure you used the proper amounts of everything because this really shouldn’t be needed. Have a great day, amie sue
These came out great!
The ENTIRE house smelled like cinnamon and ginger while they were “baking” in the dehydrator. I rolled the dough very thin so they do have a little snap to them.
You know, Amie Sue, I got to thinking (with the inspiration of your website, that is.) After 10 – 11 years of eating raw, it JUST dawned on me when these cookies were dehydrating that when I bite into one of these cookies, I’m eating REAL LIVE food, as Dennis says it’s “Living Food”.
So I looked in my cupboard and noticed baking ingredients – baking soda, baking powder, flour, cane sugar. Even though they are organic, in my case, they are still processed to the hilt, and think about eating baking soda. I brush my teeth with it! I mean – not too appetizing.
Now that I have a nice selection of your REAL food, sweet recipes from your website, I have not been tempted, not even once, to fix up a batch of flour, butter and sugar to chew on.
This is so wonderful.
I’m not too innovative when it comes to baking/cooking, so I follow your recipes as exactly as possible.
So grateful to you.
Thank you so much.
Best Regards,
Teresa
Good morning!
What a lovely message to wake up to. :) I am so happy to hear that my site has brought you a lot of inspiration and useful recipes. I hope I can continue to do that for you. Having a dehydrator is wonderful for many reasons but those aromas!!!! Oh man, I so get what you are saying. hehe
When Bob and I are out and about, he will often want a snack (he loves to graze throughout the day) but when he goes to pick something up at the store, cafe, etc… he always says, “But why? when I have so many wonderful raw treats at home!” It always makes me smile knowing that I do this for him.
I appreciate everything that you shared. It’s a great encouragement to me as well.
Have a blessed and wonderful day. amie sue