Around here we really love cookies. We love chocolate, peanut butter, and especially cinnamon ginger cookies. They have never been anything that we purchased, but instead made at home as a treat once in awhile. I think this way of enjoying them is what has kept them so close to our hearts all these years! After all, we have never really given ourselves a chance to get tired of them.
Nowadays we stay away from gluten and many other ingredients that are typically found in oven baked cookies. I also don’t have time to spend baking in the kitchen most of the time, so I am always looking for a quick and easy way to make an old favorite that we can enjoy while we watch a movie on Saturday evenings.
This last weekend, I scored some organic dried mulberries at the local health food store so I figured I went to work to make some cookies out of them! I thought the task might be a little hard, but once I got into the kitchen some magic took place and these delicious raw vegan cinnamon ginger cookies were born. No dehydrator necessary, a food processor is all you need to make a batch of these babies.
10 medjool dates (or 15 of a smaller variety)
1 cup dried mulberries
1 Tsp cinnamon
1-2 Tbsp minced ginger
Throw all of the ingredients for these raw vegan cinnamon ginger cookies into the food processor and process until you are left with a cake-like consistency. You may have to stop the processor and scrape the sides a couple of times to get the right consistency, but be patient and it will happen. Don’t add any liquid or the cookies won’t hold together!
Once your cake-like batter is ready, scrape the mix out of the processor and shape the dough into small cookies, using a small handful of batter for each one. This raw vegan cinnamon ginger recipe will yield anywhere from 6 to 12 cookies depending on the size you prefer.