I used to be the person in my family who made the signature gingerbread cookies every year for Christmas. This year my family asked me to make them again, but it’s no fun making a cookie that I refuse to eat, so here is my raw version of my chewy gingerbread cookies without the egg, molasses, the flour or the shortening.
1 cup wet almond pulp
1/2 cup ground flaxseeds
2 medium ripe bananas
4 tablespoons maple syrup (or 2 tablespoons coconut nectar)
1 tsp ginger
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1.Mash the bananas in a medium bowl, then add the rest of the ingredients.
2.Mix well with a spoon and form into a ball.
3.If the dough is too soft cover it in plastic wrap and put it in the fridge for a few hours before continuing with the rest of the steps.
4.Place the ball of dough on a long piece of plastic wrap on one side only and cover the dough with the other side of the wrap. use your hands or a rolling pin to flatten the dough to 1/4 inch thickness.
5.Remove the plastic wrap from the top and use a cookie cutter to cut out your gingerbread men. Place the cookies on a non-stick sheet in the dehydrator.
6.Repeat steps 4 and 5 until all of the dough is used.
7. Dehydrate for 24 hours flipping them onto the mesh dehydrator screen after 4 hours. Continue dehydrating until they are the consistency that you like. I enjoy them a little chewy.
Servings: 18 (2 x 3 inch) cookies