I have to confess that I ate quite a lot over the Thanksgiving holiday. Lots of turkey and ham, of course, but also more refined sugar than I’ve had in a while. Sugar, I have found, takes no time at all to make me feel bloated and irritable. The longer I eat cleaner foods, the bigger the impact sugar has on me, and it is not good. So in the midst of the holiday food extravaganza, I was very happy to find and try these no bake, gluten free gingerbread cookies from blogger My Whole Food Life! If you haven’t checked out her blog, you might want to mosey over there. She has a wonderful array of lovely–and healthy–snacks, desserts, and entrees. I made her recipe with just a couple of tweaks for my flavor preferences. I like gingerbread to be heavy on the ginger and molasses, so my version reflects that. HERE is her original recipe, which would be perfect if you want a more delicately flavored cookie, and especially if you are making these for children, who might not want the fresh ginger kick.
I took a couple of these cookies with me to fuel up for our 11 mile training run this weekend and appreciated them so much!
No Bake, Vegan Gingerbread Cookies (makes about 16 cookies)
- 2 cups raw pecans, shelled
- 10-12 medjool dates, seeds removed
- 1″ piece of fresh ginger, peeled and chopped
- 4 pieces honey candied ginger (not sugar crystallized)
- 1 tablespoon blackstrap molasses
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground clove
- Put the pecans in your food processor and chop until fine.
- Add all other ingredients and process until mixture is a thick dough. It will be quite moist.
- Roll into 2″ balls, put dough balls onto a parchment lined baking sheet and flatten each ball slightly with the bottom of a glass.
- Chill cookies in the refrigerator for at least an hour.
- Store cookies in an airtight container for up to a week.