Raw Ginger Cookies – Recipe by Dr. Sarah Kent |ND

Raw Ginger Cookies – adapted from Julia Corbett’s “Raw Cookie Book” available at the Light Cellar Bowness Calgary

Have you ever tried making raw cookies?  T’is the season of indulgence of sweet treats so try adapting some of your recipes to include a few raw cookies. Why? Because raw cookies are usually gluten and dairy free and include nuts and seeds that are excellent sources of mineral, vitamins, good fats and protein.  So really, the best of both worlds.

* all ingredients available at the light cellar & at community natural foods

Ingredients:

• 1/2 cup  coconut flour
• 1/4 cup pecans
• 1 cup of walnuts
• 2 Tbsp of almond butter
• 3 Tbsp of honey
• 1/4 cup of dates (pitted)
• 1/4 cup of sundried cane juice crystals
• 2 tsp of ginger powder
• 1/2 tsp of cinnamon
• 1/2 tsp of sea salt
  plus, mix the following and set it aside

• 1/4 tsp sea salt
• 3 Tbsp of sundried cane juice crystals

Directions:
Mix the first 3 ingredients in food processor or vitamix until a dough is formed.  Add the rest of the ingredients until all is mixed.   Press into a square dish that has been lined with wax paper or parchment paper.  Choose desired thickness.  Chill for 1 hour, cut into squares or desired shape and dip into the salt/sugar mix.