raw vegan gingerbread cookies
What if you could have all the holiday comfort of a soft, chewy gingerbread cookie with all the health benefits of chia, oats, almonds, blackstrap molasses, and adaptogens? In one mood-boosting, guilt-free bite? What if you could give your family & littles cookies all season that actually nourish them? And what if the recipe was easy, raw, vegan, and refined sugar free? And gorgeous?!
Most importantly: what if these raw vegan gingerbread cookies tasted like actual freaking cookies and not some sad facsimile! If that all sounds too good to be true: it’s not. Made with a few scoops of adaptogens and Wooden Spoon Herbs magical cocoa, these are the chewy gingerbread cookies of your dreams that you can feel good about AND get addicted to.
I hear you…vegan cookies?!
Now, if you’re like me at this point you might be like…eh, lies. Pass the “real” cookies, please. No raw vegan gingerbread cookies for me. And you might even have an involuntary contempt for the very idea of a “healthy cookie” because that sounds like…well…not a cookie at all but rather something masquerading as a cookie, a cruel trick. I feel you.
Because I’m also wary of cookie pretenders and weird superfood balls with carob chips that call themselves cookies. When I want a cookie, I want a damn cookie. If I wanted a salad, I’d get a salad. But these are different. Just try them. Just once. If you detest them, feel free to write me cookie oriented hate mail.
To ye of little faith…
Give them a chance before you move on to another, more traditional recipe. Because I didn’t just create these raw vegan gingerbread cookies for us hippie millennials (well, technically I’m an “xennial” but that’s neither here nor there…). I created them for all cookie lovers. Because with cookies like these, you don’t need a special occasion to make them. They can happily be consumed all winter as the perfect company with cocoa or another of my favorite cozy drinks like the adaptogen matcha latte, golden cocoa, or our adaptogen walnut milk latte. The latter recipe also has a beginner’s guide to adaptogens if you aren’t familiar.
This recipe also reduces kitchen waste by using up pulp from making coconut milk. If you don’t make coconut milk you can just grind shredded coconut to a “flour” in a food processor or high powered blender. But I suggest making you own! It’s easy: a bag of coconut flakes with 4 cups of hot water plus a pinch of salt and a pitted date or two blended in a high power blender and strained through a nut milk bag, panty hose, or a paper towel lined sieve! Use the milk in lattes and these cookies and use the pulp in these cookies or bliss balls!
So if you’re looking for a new holiday ritual that vibes with how you want to treat your body OR you’re a skeptic and maaaaybe just willing to give these raw vegan gingerbread cookies a shot because I won’t shut up about it…I hope that these are the cookies you’ve been looking for! And did I mention how gorgeous these bebes are?! I mean, c’mon. I got the beautiful pattern using Nordic Ware cookie stamps that I’ve had for a YEAR and been waiting for the holidays to use!
About these vegan gingerbread cookies…
You can make these in a dehydrator or a low oven (as low as your oven will go). I personally hate extraneous kitchen tools so I just dry them in a low, 100 °F oven. If your oven doesn’t go that low you can just switch it on and off periodically to keep it warm but not hot. For the cookies to be considered truly “raw” they need to not get internally above 107 °F.
But I’m not really a stickler for that, so I don’t worry about it. If you’re a real raw foodie, you probably have a dehydrator. If you aren’t, go with the low oven and you’ll be as happy as I am!
For the ultimate holiday ritual serve a raw vegan gingerbread cookie with a cup of one of Wooden Spoon Herbs magic cocoas (or collect them all like I did!) I use the Mushroom Cocoa in my version of this recipe but I think it would be great with any of them!
About the Magic Cocoa…
I whisk mine into warm coconut milk but regular milk or any other “mylk” will work great! Totally a matter of your preference. I also sweeten mine up with a small scoop of low glycemic monkfruit sweetener.
Mushroom Cocoa – Adaptogenic, full of bioavailable medicinal mushroom extracts and astragalus, sweetened naturally with mesquite, great for overall well being, stress reduction, building deep immunity, balancing hormones and blood sugar. Perfect for the wellness guru.
Rosy Cocoa – Adaptogenic aphrodisiac fertility promoter that tastes like chocolate and roses. Perfect for the lovers.
Golden Cocoa – golden milk with ashwagandha meets hot cocoa. Adaptogenic and anti-inflammatory. Perfect for the frazzled entrepreneur or the mama (or papa) juggling it all during the holidays.
Shop My Kitchen:
- Wooden Spoon Herbs Cocoa
- Coconut Flakes
- Monkfruit Sweetener
- Blackstrap Molasses
- Almond Flour
- Oat Flour
- White Chia Seeds
- Coconut Butter
- Vanilla Bean Paste
- Pink Milk Glass Mixing Bowls
- Nordic Ware Cookie Stamps
- Brass Measuring Spoons
- Copper Cooling Rack
- Copper Pour Over Kettle
- Food Dehydrator
- Wooden Stirring Spoon
- Brass Cake Server
Disclaimer: This post is not sponsored! Some of the links to shop the items in my kitchen are affiliate links, and some are not. Affiliate links means I get a small commission from the seller that keeps this blog up and running if you buy. I personally use everything recommended in my posts!