Gingersnaps and Almond Nog

( Adapted from Raw Gingersnap Cookies)

These gingersnaps and almond nog are easy to whip up in no time and they can be a nutritious alternative to overly processed, sugar-laden treats this holiday season.

Gingersnap Cookies

  • 2 C oats, ground into flour in your food processor (I use Bob’s Red Mill Gluten Free Oats)
  • 1 1/2  C raisins or dates
  • a pinch of salt
  • 1 tsp vanilla
  • 1/4 tsp ginger powder
  • 2 tsp cinnamon powder
  • 1 T unsulphered molasses
  • 2 T maple syrup
  • 2 T melted coconut oil
  • Turbindo sugar, to garnish

Blend all ingredients in your food processor until they form a ball. Refrigerate for at least one hour, then shape into balls and place on parchment paper.  Press each ball flat with the bottom of  glass and sprinkle with sugar, if desired. Store in refrigerator.

NOTE: If you want to get fancy, roll out refrigerated dough with rolling pin and use a gingerbread cookie cutter.

Almond Nog

  • 1 1/2 C Almond Milk (or milk of your choice)
  • 2 frozen ripe bananas
  • 1 T honey
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • pinch of sea salt

Place all ingredients in your blender (I use a Vitamix.) and blend until smooth.

Pour into festive glasses and sprinkle with cinnamon.