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–+ servings
Salad Therapy

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 dozen
Course: Cookies, Dessert
Cuisine: Vegan
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 325F.
  2. 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.)
  3. If it's too soft to shape into cookies, refrigerate for 20 min or so first.
  4. Line baking sheet with parchment paper.
  5. 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.
  6. Bake for 15-20 minutes, checking periodically to make sure they don't overcook.
  7. 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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