Live Life in Delicious Abundance!

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.

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