You don’t even have to turn the oven on to enjoy these festively delicious (and nutritious) no-bake gingerbread cookies.
Before we get started I just want to thank everyone for their responses to yesterday’s post about my mishaps in being cool. I originally wrote it not expecting to hit “publish,” but I’m happy I did. I beyond grateful to have such kind readers. You rock. Your comments are so thoughtful, keep being awesome.
Now let’s talk about gingerbread. The happiest of topics.
You guys, I have a bit of a confession…. I’m kind of a scrooge when it comes to Christmas. I absolutely love the IDEA of being festive, but I’m not good at it myself. Maybe it’s due to the month of December being associated with stress and finals for the last 4 years (college) and the fact I would get sick every fall semester around this time, but I was just too focused (or flustered) to be bothered. Sad. I know.
This year I’m trying to go out of my way each day to do something nice for someone else. Sounds pretty simple, but it’s proving to be slightly tricky as I’m in my little desk all day. I’m ready for the challenge though!
But decorating? Not so much. With a big move right around the corner and my trip to London on the 24th I don’t have the patients for decorations. Cookies though? I’m on it! In the name of holidays of course.
First cookie recipe you don’t even have to turn on the oven for. Huzzah! These tasty gingerdudes are a hybrid of my favorite cookie and a larabar. Kinda like that idea of having your cake and eating it too, but you know, with gingerbread. Also, fair warning: if you don’t like gingerbread things you might want to stay away from the blog until, like, January.
Serving tip: I love these guys fresh from the freezer! They aren’t frozen solid, instead they’re the perfect level of chewiness.
- 8 pitted dates (approximately 1 cup)
- 1 cup of cashews
- ⅓ cup of pecans
- 1 tsp of molasses
- ½ tsp powdered ginger
- ½ tsp vanilla extract
- ¼ tsp pumpkin pie spice
- ½ tsp of cinnamon
- Place all ingredients into food processor and blend until dough forms (approximately 3 minutes)
- Chill dough for 2 hours (or overnight)
- Roll dough out into a flat sheet
- Use your favorite cookie cutter to cut out cookies
- Roll leftover dough and repeat step 3&4 until all the dough is gone. You might have to eat some of the left overs 😉
- Store in fridge - place parchment paper if stacking for storage
- Do you make the most out of the season or are you a sideline celebrator?
- Do you ever travel for the holidays or do you stay at homebase?
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