Gingerbread cookies are a staple for the holiday season. I thought it would be fun to make a healthier version of this traditional holiday cookie. Ginger is a helpful herb to incorporate into your diet throughout the winter because it is warming. It is used for colds, bronchitis, suppressed menstruation and fevers.

Serves: 12-15

Hands-on time: 20 minutes

Total Time: 30 minutes

Gluten free, vegan, vegetarian, dairy free, soy free

Ingredients

1 cup pitted dates

½ cup gluten-free rolled oats

½ cup almonds

1 Tablespoon maple syrup

1 teaspoon vanilla extract

1 Tablespoon Sacha Inchi Protein Powder from Imlakesh (Use “RIDGE10” at checkout for 10 percent off.)

1 teaspoon dried ginger

½ teaspoon ground cinnamon

¼ teaspoon nutmeg

⅛ teaspoon all spice

½ tsp Brain Dust Moon Juice Adaptogens (What are adaptogens?)

Directions

1. Soak the dates in warm water for 10-15 minutes. Drain.
2. Pulse dates in a food processor then add the rest of the ingredients. Pulse until it turns into a doughy consistency.
3. Refrigerate for 10 minutes then roll into bite-sized balls.
4. Store in a sealed container in the refrigerator for up to one week.
5. Enjoy!