These ginger snaps are a healthy sweet treat. They taste like real ginger snaps without all the added stuff. Enjoy with a glass of almond milk. I always have a container of these in my freezer for when I need a sweet treat. Ginger root aids in digestive health, is anti inflammatory and is an immune booster.
3 medjool dates, pitted
3/4 cup raw cashews
1/2 cup gluten free rolled oats
1/2 cup unsweetened coconut flakes
2-3 tablespoons of grated fresh ginger
Pinch of salt
1 tablespoon vanilla extract
Optional: 1 drop of DoTerra Cinnamon Bark oil
Place the dates in a small bowl and cover with hot water. Let the dates soak at least 15 minutes. Keep 2 tablespoons of the date water.
Add the next 7 ingredients to a food processor until blended. You can use a blender if you do not have a food processor. Add the dates (remember to remove the pits) and 2 tablespoons of the date water. Pulse until the mixture starts to form a cookie dough texture.
Remove dough and place on a sheet of parchment paper. Roll the dough mixture into balls (about 2 teaspoons of dough). Place ginger snaps on parchment paper and place them in an airtight container and chill them for 30 minutes. These can be stored in the freezer for 1 month.