OHHH Snap!

The infomercial clip is swimming in my mind.

From the mouth of a ponytail-swinging babe with pearly whites, a low-cut blouse, and mini skirt...

"Wanna know a little secret? Millions ask me how I maintain my girlish figure and glowing skin. Well, folks...are you in for a treat!" She bites her lip, modestly flirts with the camera, and continues in her charming southern twang..."Botox? Master Cleanse? Nip and Tuck? No, No, and No. Would you believe me if I said...cookies?"

That's right.

Cookies.

Of the raw vegan sort, of course.

Not only are these delicious morsels of happiness, but they are loaded with antioxidants, fiber, protein, and so much more. Plus they are fun to make, and require little prep and equipment.

Keep in mind, moderation is key. I am not saying that eating these cookies will eat away your fat cells, leaving you with perfectly sculpted abs and a firm derrière. It's sad news that there are corporations trying to convince us otherwise; sure...that dream pill will help you lose weight, but it's also weakening your heart and leeching residue into crevices inside your body that will remain there for the rest of your shortened life.

With that said, these cookies are perfect for a meal replacement or a snack. You can even eat them for breakfast and not feel a wee bit o' guilt!

Here's my recipe for ginger snaps...my sis and I, the cookie queens, have these about every night! They are so satisfying, with the perfect amount of spice and a delicate sweetness. Feel free to tone down the spice if needed.

Ginger Snaps

1 c raisins 

3 dates

2 T almond butta

1 tsp coconut oil

1-2 in fresh ginger (i like 2)

1/2 c raw oats

1/4 c buckwheat (sprouted and dehydrated; if you don't have the capability to make this, sub with more oats)

1 tsp maca (this is what makes these cookies superb. If you can't find maca...i simply apologize, as I can't think of any sub as divine as this.)

1/8 tsp pink Himalayan sea salt 

1/2 tsp vanilla extract

1/2 tsp ginger powder

1/2 tsp cinnamon

1/8 tsp cardamom

1/8 tsp cloves

1. Peel the ginger and mince it in a garlic press. Make sure you do this over the food processor, so the ginger juice is included. It usually doesn't mince it completely, so after pressing it, I remove the remains from the garlic press and dice it. Throw in the food processor and combine it with the raisins until the ginger is shredded and the raisins are somewhat gooey.
2. Add the oats, buckwheat, and all spices to the food processor and mix.
3. As the food processor is running, add the pitted dates, one half at a time.
4. I usually melt my almond butter and coconut oil together in a small teacup in my dehydrator. If you don't have a dehydrator, you can set the small cup in a bowl of warm or hot water. add this mixture to the food processor and mix until smooth. 
5. Roll and press your cookie dough into desired shapes. I like mine flat, but my sis shapes them into thumbprints and fills the center with a dollop of melted chocolate. We like these cookies chilled, but they can definitely be eaten at room temp. 
6. ENJOY and smile!