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Chewy Gingerbread Cookies

Chewy Gingerbread Cookies


  • 3/4 scoop VegEssential, Vanilla

  • 1/4 cup Raw Almonds

  • 1/4 cup Raw Cashews

  • 1/4 tsp Nutmeg

  • 1/4 tsp Cinnamon

  • A pinch of Fine Himalayan Pink Salt

  • 3/4 cup & 1 tbsp Thick Rolled Oats

  • 1 tbsp Freshly Grated Ginger

  • 3 Large Medjool Dates (Pitted and soaked in water for 15 mins)

  • 1 tbsp Unsulphured Blackstrap Molasses

  • 2 tbsp Maple Syrup 



  1. Using a food processor, blend VegEssential, almonds, cashews, nutmeg, cinnamon, salt, and ½ cup of oats into a fine powder. (Reserve the remaining oats for later)

  2. Next, toss in ginger, dates, molasses, and maple syrup. Blend into a thick dough.

  3.  Add in the remaining oats and blend further.

  4. Refrigerate the dough for 30 minutes. Then, using your hands, shape the dough into small balls roughly 1 inch in diameter. Using the bottom of a clean cup, flatten each ball into a cookie shape.

  5. Freeze for at least one hour before serving. Enjoy!


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