Ginger Spice Cookies

Ginger Spice Cookies

2 ½ cups almonds (soaked 8-12 hours and dehydrated)

1 cup walnuts (soaked 4-6 hours and dehydrated)

4 tablespoons raw cane sugar

2 teaspoons ginger

1 teaspoon cinnamon

Pinch salt

Pinch nutmeg

16 medjool dates

½ cup raisins

Special Note: For dehydrated nuts, I always spend a day of my week soaking and dehydrating nuts to store. That way, when a recipe requires nuts, you can go right to making and eating them. However, if time is of the essence, use unsoaked nuts. It will not change the recipe results, however unsoaked nuts are harder to digest.

Place ½ cup almonds in a food processor fitted with S blade and process until finely ground. Set aside in a small mixing bowl.

Put the remaining almonds and all of the walnuts, sugar, ginger, cinnamon, salt, and nutmeg in the food processor and process until coarsely chopped. Add the dates and process until the mixture begins to stick together. Don’t over process—chunks of almonds and walnuts should be visible—add the raisins and pulse briefly until mixed.

Remove the cookie dough from the food processor and place in a medium mixing bowl. Scoop with a teaspoon and roll dough into a ball and flatten it slightly to make a cookie. Repeat until all the dough has been used. Using the ground almonds set aside, dredge each cookie through the mixture until covered. Top each cookie with a raisin, cranberry or gojiberry for color. Chill in the refrigerator for 1 hour before serving.

Store in sealed container for 1 month in refrigerator and up to 3 months in freezer. Makes about 50 cookies.