Ah, Christmas! The season for warm cookies, mulled wine, hot cocoa, quiet evenings, book reading, family get togethers. Or at least it would be, if it wasn’t for the 30 something summer weather. Bye bye snow and grey skies, hello ocean and sunny swims. These days Christmas is all about finding ways to cool off, eating light, keeping hydrated, doing what needs to be done without breaking a sweat and wearing sunscreen and sunnies.
And this is how last year’s warm cookies are this year’s freezer cookies. How hot cocoa is being replaced by random ice tea concoctions. Mulled wine is a chilled sparkling, organic and preservative free. Snow fights and snow men are refreshing swims and sand castles.
These pecan cookies have a mildly addictive texture and because they’re cold, they’re pretty much irresistible. I won’t give names, but let’s just say that some humans have been caught eating 6 cookies at a time and still wanting more. Dangerous affair I tell you. Even more dangerous is for me to tell you that you can make as many as you’d like, because they keep for weeks. I apologize in advance for how many you will eat.
Because I love you, my dear readers, and I know that you’re pretty much scattered all over the planet (how amazing is that?!), some enjoying true winter weather and cozy knits, I made a dehydrated version of this recipe as well. I’m thinking you wouldn’t fancy anything out of the freezer this time of year. Good news is, these cookies are absolutely gorgeous when dehydrated too! They become less gooey, but firmer and get a lovely crunchy texture. They’d be perfect with that hot cup of cocoa or hot herbal tea.
I’m using a fair bit of ginger in this recipe, because I’m in a long lasting committed relationship with ginger. I love it and it loves me back tenfold. It’s harmony. Plant based happiness. Feel free to use less if you think this is a bit too much.
Raw gingerbread pecan cookies
Makes aprox 15
- 1.5 cups cashews, made flour
- 1 cup pecans, made flour
- 0.5 cups shredded coconut, made flour
- 2 TBSP linseed, ground
- 5 Medjool dates, pitted (pick the really really soft, mushy ones)
- 2 TBSP grated fresh ginger
- 1 tsp cinnamon
- pinch nutmeg
- pinch star anise
- seeds of 2 green cardamom pods, ground
- Mix dry ingredients in a bowl: nuts flours, coconut, linseed, cinnamon, nutmeg, star anise and cardamom.
- Add the dates and the fresh ginger and mix until incorporated.
- Roll the dough into a ball, cover it with cling wrap and place it in the fridge to firm up.
- Once firm, roll it out and use a cookie cutter to make your cookies.
- Arrange them in a single layer in an airtight container, with baking paper in between layers if you will layer up your cookies, then store in the freezer. When ready, they should be cold, firm, yet gooey at the same time.
- If you want to dehydrate them, after you cut out the cookies, arrange them in a single layer on a dehydrator tray and dehydrate until almost dry.
- If you want to dip them in chocolate, do so after they firm up in the freezer or after you dehydrate them.