Lemon and ginger raw cookies

Now I'm going to confess right now I'm not entirely sure about raw cookies. I tried this recipe as a bit of an experiment and everyone seemed overwhelmingly enthusiastic on Instagram and wanted the recipe. So I've shared it here as requested. 

I think, as one commenter pointed out, the trick is to change your expectation of what a 'cookie' is. Raw cookies are not going to have the crunch or bite you might anticipate. They're much more akin to eating raw cookie dough. But for some people that might not be an issue at all - in fact, who doesn't love to lick the bowl when they're making a batch of cookies anyway?! 

These cookies are super tasty and they last aaaaages if stored correctly. Whenever I have those moments of opening the fridge and staring into it wishing for something quick and satisfying, these have been my answer for the last couple of weeks. 

Let me know what you think! Are you a raw cookie fan? 

Lemon and ginger raw cookies | The Flourishing Pantry

SERVES: Makes 12-15 small cookies
PREP TIME: 15 minutes
COOK TIME: 0 minutes, but some chilling is advised 

INGREDIENTS

  • 250g (3.5 cups) almond flour - or just blitz whole almonds in a blender, same thing! 
  • 2 tbsp lemon zest (equivalent to the zest of 1 lemon) 
  • 2 tbsp lemon juice (equivalent to the juice of 1 lemon) 
  • 1/2 tsp vanilla extract 
  • 2 tbsp coconut oil, melted 
  • 2 tbsp maple syrup 
  • 20g crystallised ginger, chopped into small pieces (you can get some from Buy Whole Foods Online here*) 

 

INSTRUCTIONS

  1. Mix together the almond flour, lemon zest and juice, vanilla, coconut and maple syrup in a large bowl to create cookie dough. Add the crystallised ginger pieces and stir through so they're evenly spread throughout the mix. 
     
  2. Place the dough between two pieces of parchment paper and roll out flat until it's about 1/2 inch / 1 cm thick. Remove the top sheet of parchment and use a cookie cutter to cut out your cookies. 
     
  3. Re-roll your dough scraps to cut out more cookies and keep repeating until it's all used up.
     
  4. Place the cookies on a large plate and chill in the fridge to 'set.' They won't get a whole lot firmer but a little bit of time helps them stick together.  I'd recommend at least 2hrs. 
     
  5. Once firm I transferred the cookies into a Tupperware and stored in the fridge. They will last a couple of weeks. 

 

Raw lemon and ginger cookies | The Flourishing Pantry

Want to stash this recipe for later? Pin to Pinterest using the image below. 

Lemon and ginger raw cookies | The Flourishing Pantry

 

*Disclosure: I am an ambassador for Buy Whole Foods Online and some links in this article may be affiliate links. If you’d like to know more about Buy Whole Foods Online, please visit the Buy Whole Foods Online website for more details. Any purchases made through this/these link(s) are at no extra cost to you but give The Flourishing Pantry a small commission. Thanks!