Gingersnaps – Raw Vegan & Gluten Free

Christmas will be here before we know it. That means lots of holiday parties and fun get togethers with your favorite people. So fun! Usually these parties are focused around all kinds of yummy foods. I love to browse the internet for lots of inspiration and Aloha has been my go to lately. There is such an awesome variety of foods and recipes displayed on their site plus they have a great selection of their own products that you can check out. It’s great!

I made these gingersnaps for a few reasons. They’re so easy to make and you can eat them raw or dehydrate them for a few hours if you’re feeling up to that. You could even warm them up before you eat them. They’re amazing that way!! Trust me. What else is great is that you’ll get so many bite size cookies to share with all of your friends! Unless you eat them all first. Try not to do that, share the deliciousness with others. It’ll be worth it to see their faces light up when they pop one of these into their mouths. Mmm. You can also top these with anything you want! I made a chocolate cream to put on top of them and then drizzled some mint chocolate on top too. Goshhh it’s great. I highly recommend that. You’ll go into a blissful gingersnap cookie coma and never want to come out. Yesss.

Gingersnap Cookies with Chocolate Cream

makes 15-20 small cookies

1 cup oats
1/4 cup cashews
1/4 cup sunflower seeds
2 tablespoons maple syrup
1 tablespoon molasses
1 tablespoon coconut sugar
1 teaspoon ginger
1/4 teaspoon cloves

Blend all ingredients together in your blender or food processor. Once your dough is formed, remove from blender and roll into small balls; place on parchment paper in the refrigerator*. Continue with making chocolate cream.

Chocolate Cream:
3/4 cup cashews
1-2 tablespoons water
1 teaspoon maple syrup
2 teaspoons cacao
1 scoop Premium ALOHA Chocolate Protein
Juice from 1/2 lemon

In your blender or food processor blend together all ingredients until smooth. Remove from blender.

Take cookies out of refrigerator and press them flat. Top with chocolate cream. I also melted some of this mint chocolate and drizzled it on top. If you don’t have mint chocolate you could easily add some mint extract to a regular chocolate bar.

Serve, enjoy!

*If you’d like to dehydrate the cookies for a different taste you can dehydrate them at 110 degrees for 4-5 hours.

One response to “Gingersnaps – Raw Vegan & Gluten Free”

  1. Mmmmmmm,….your delicious cookies look excellent! I love all the ingredients you have used! Yum Yum !!!


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