Date-Sweetened Vegan Gingerbread Cookies
These indulgent yet all natural plant-based cookies are date-sweetened and oil free with just the right amount of spice.
Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/2 cups raw cashews
- 2 teaspoons ground ginger**
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 1 cup date sugar
- 1/2 teaspoons baking soda
- 3/4 cup water
Instructions
- Preheat oven to 325F.
- Grind all dry ingredients in the food processor until very fine. Slowly drizzle in water while pulsing food processor until you have a soft, malleable dough that's not too sticky. (You might not need a full 3/4 cup so only add just a little at a time to be sure.)
- If it's too soft to shape into cookies, refrigerate for 20 min or so first.
- Line baking sheet with parchment paper.
- Shape cookies and place on parchment paper. They will not spread much at all, so shape them the way you want to see them in the final product.
- Bake for 15-20 minutes, checking periodically to make sure they don't overcook.
- Let cool and store in an airtight container.
Notes
**The spices are pretty mild, so if you like a spicier gingerbread cookie, consider using more spice.
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