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This recipe for raw vegan gingerbread cookies really couldn't be easier, which is amazing when you want something sweet and satisfying, but either don't want to warm the kitchen, or barely feel like lifting a finger. In my experience, most women don't develop a sudden interest in spending time on their feet in the kitchen, even if they loved to cook before. In come raw cookies!
Ginger is renowned for its ability to combat nausea, and for a vegan momma, that's especially important. When you use ginger as a cure for morning sickness, you get the greatest health benefits when you eat it raw rather than cooking it. You can grate some into hot water, juice it with other fruits and vegetables, or sprinkle it on stir fries. You can also think about making vegan gingerbread cookies to accompany, replace, or supplement dinner.
This is a quick, simple alternative to the expensive raw food bars you can get at health food stores, and it makes a ton of cookies. They require almost no thinking, so they're great for pregnancy brain. And, what's even better is that there's nothing in them that should make you feel bad for eating cookies at breakfast. You could even keep a stash of them by your bed to curb the nausea before it takes hold.
If you have a food processor and a dehydrator, this recipe will be an cinch. But, don't count yourself out if you have neither. You can always blend the ingredients in a regular mixer, and bake them on low heat, or even bypass cooking them altogether.
Blend all the ingredients in a food processor or strong blender. Roll the resulting paste into small balls, about the size of a walnut.
If you have a dehydrator, put the balls on a non-stick sheet and "bake" on low for 6-12 hours, depending on how crispy you like your cookies. If you are working without a dehydrator, you can bake in your regular oven at around 110 degrees for several hours, until the cookies are as crispy as you like. You can also skip cooking altogether and put the rolled cookie balls in the refrigerator to dehydrate on their own. I've seen people have good results with pressing this mixture into a glass baking pan, cutting into bars, and then wrapping them in aluminum foil or plastic wrap for the refrigerator. Instant raw bars!