PINK FROSTED GINGER COOKIES

 
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Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE

AUTHOR NOTES

Possible adaptions to this recipe could be: To use buckwheat groats or other nuts instead of oats or almonds; use vanilla extract instead of vanilla powder; use dried ginger instead of fresh; use any other liquid sweetener instead of maple syrup; use coconut oil or coconut butter instead of cacao butter. 

SERVES:   Makes 6 – 12 depending on size of cookie cutter.

PREP TIME:  15 Minutes

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free

INGREDIENTS 

Cookies:

  • 1/3 cup Oats

  • 1/3 cup Almonds

  • 1/2 teaspoon Vanilla Powder

  • 1 tablespoon Chunk Peeled Ginger

  • 1 tablespoon Maple Syrup (optional)

 

Pink frosting:

  • 2 tablespoons Cacao Butter

  • 2 tablespoon Beet Juice

  • 1 tablespoon Maple Syrup

  EQUIPMENT 

Vitamix or Blender of Choice

Cookie Molds

DIRECTIONS

Cookies: Grind the oats and almonds along with the vanilla and ginger into a thick paste in a high speed blender (my Blendtec mini twister jar does this perfectly). Add the maple syrup if desired. If you don’t have a great blender, buy almond butter and oat flour instead of grinding your own, and grate the ginger very finely. Press thus cookie dough into cookie molds and put in the freezer.

Chocolate: Melt the cacao butter, then add the rest of the ingredients and whisk until evenly combined. Dip each of your cookies into this, put back in the freezer for 5 minutes, then repeat until you’ve used up all your pink chocolate mixture or you don’t want to put anymore on your cookies. Serve with almond milk and enjoy with your sweetheart.

 
Stacey Christie