Raw Gingerbread Cookies

reading time: ca. 1 min

Goodness, i can't believe it's Christmas in four days! 

One of my favourite Christmas sweets, which can even be "veganized" because the base is nuts, is gingerbread and cinnamon cookies (Zimtsterne). I actually just uploaded a recipe for baked Soft Vegan Gingerbread Cookies as well, so make sure to check them out! 

Inspired by Rawmanda, I raw-veganized the original recipe, and oh my god, it's so delicious! And addicting! I actually ate like half the dough during the process of making the cookies because raw cookie dough - it's just soo tempting!

The ingredients are simple: almonds, dates, buckwheat, and cinnamon.

You could probably also bake those raw cookies in the oven, but perhaps they will become slightly dry. A non-raw icing alternative would be powdered sugar with water or lemon juice (the traditional way), or a layer of nut butter, or even a thin layer of marzipan.


adapted from Amanda @Rawmanda 

Preparation time: 10 mins
Main ingredients: dates, almonds, buckwheat
difficulty level: easy
makes: 15-20 cookies
suitable for: vegan, lactose-free, gluten-free, paleo, raw food


1 1/2 cups pitted dates (fresh or dried and soaked in warm water)
3/4 cup almonds
1/2 cup buckwheat groats
1 tbsp cinnamon
1/4 tsp vanilla
1/2 tsp gingerbread spice blend (fennel, anise, cloves, nutmeg, pepper)

shredded coconut
chia seeds


First, soak your dates in hot water for around 15 minutes (if they aren't juicy, gooey medjool dates).

In a high-speed blender, process the almonds and buckwheat groats until they form a flour. In the blender - or a food processor, that's what i do - combine the almond flour and buckwheat flour with the soft dates.

Add vanilla and cinnamon. Process until it is all well combined. You might add a little fluid as you go (i used the sweet water from soaking the dates in - aim for 3 tablespoons or so). The food processor may get a bit warm, so take a break every now and then, until a nice sticky cookie dough consistency is achieved. 

Roll the dough into a big ball and roll out on a piece of parchment paper. Use a bit of almond or buckwheat flour to prevent the rolling pin to get sticky and tear apart the dough. Flatten the dough with the rolling pin. Use a cookie cutter to make desired shapes (stars!) or roll into balls.

Lastly, you can press your cookies or roll your balls into shredded coconut or chia seeds, or coconut sugar or almond meal or whatever you fancy.

Store in the refrigerator.

My favourite raw desserts you might also enjoy:

Raw Caramel Fingers (vegan & gluten-free)
No Bake Walnut Brownies (vegan & gluten-free)
Raw Nutfree Fudge Brownies (vegan & gluten-free)


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