Double Ginger Hemp Cookies


I have vowed to let cookie season make a comeback this year. I kind of quit eating cookies about two years ago when I discovered that I had a gluten intolerance. After one too many failed batches of sad looking cookies I lost my desire to bake them anymore. I have since gotten over my pouting phase and I am now on a mission to not go through another holiday season without cookie making day. I am reinventing my favorite recipes so that my body will thank me too.

Gingersnaps were on the top of my list of cookies to be reinvented. I made them raw, added hemp, and sweetened with dates instead of sugar.

Raw Ginger Hemp Cookies

1/2C hemp seeds

1/4C chia seeds soaked in 1/4-1/2C+ water

1/2C cashews, soaked in water 2-12h and drained

1T fresh ginger, minced

1T ground ginger

1T ground cinnamon

8 medjool dates

1/4C coconut oil, gently melted

1) Soak the seeds. Cashews for a few hours and chia seeds until they have gelled together.

2) Combine all ingredients into a blender or food processor and blend until it becomes cookie dough texture.

3) Roll dough into little balls and flatten to desired cookie height.

4) Chill and store in the fridge or freezer, according to your preference.



I can’t wait to play with this recipe again. The results were delicious.


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