Made with fresh, raw spicy ginger these Ginger Cookies are sure to be a quick favorite.
1/3 cup oats (or oat flour)
1/3 cup almonds (or almond butter)
1/2 teaspoon vanilla powder
1/2 scoop IdealRaw Vanilla
1 TBSP ginger, finely grated
1-2 TBSP maple syrup
2 tablespoons cacao butter
2 tablespoon beet juice
1 tablespoon maple syrup
Grind the oats, almonds, vanilla powder, IdealRaw Vanilla, and ginger into a thick paste in a high speed blender or food processor. Slowly add maple syrup, only use enough to bring cookie dough together to soft sticky dough) If you don’t have a high speed blender or food processor that can handle this, use almond butter and oat flour instead. Press thus cookie dough into cookie molds and put in the freezer.
To make the Frosting: Melt the cacao butter, then add beet juice and maple syrup and whisk until evenly combined. Dip one side of your cookies into frosting, put back in the freezer for 5 minutes, then repeat until you’ve used up all your pink chocolate mixture. Serve with almond milk (if desired) and enjoy!