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    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!