Moist and naturally sweet with gingery bite, these cookies contain just five ingredients (four if you don't count salt) and couldn't be easier to make. Though you can also bake them in the oven, I love eating them raw, just firmed up in the freezer. Sometimes simple really is best.
I came up with this recipe in the process of experimenting with a homemade version of Go Raw's gluten-free, vegan, and nut-free Ginger Snaps Super Cookies. After running my dehydrator for days (Go Raw's cookies are dried at temperatures under 105°F), I realized that more than the crunchiness of those store-bought cookies, what I really loved was the combination of ingredients. Nutty sesame seeds, naturally sweet dates and coconut, zingy ginger — so simple yet so perfect in unison.
So I tossed out the need for a dehydrator and simply combined the ingredients into a moist cookie that can be enjoyed after a brief chill in the freezer. Not too sugary, they make a nice dessert or an afternoon treat when you want something sweet but wholesome. A slightly chewier baked version is also delicious; see the Recipe Notes for instructions.
No-Bake Sesame Coconut Ginger Cookies
Makes about 16 cookies
1/2 cup unhulled sesame seeds, soaked (see Recipe Notes)
1/2 cup pitted dates (preferably a soft, moist variety such as Medjool)
3/4 cup unsweetened shredded coconut
2 teaspoons ground ginger
Tiny dash of sea salt
Using a food processor, process the dates until they form a paste; it should be fairly smooth but some small pieces are fine. Add the sesame seeds, coconut, ginger, and salt, and process for about 30 seconds until the mixture comes together. It should hold together when pinched.
Shape into balls using 1 tablespoon for each cookie and place on a parchment-lined tray. Flatten the balls to about 1/3-inch thick using your palm or the bottom of a glass (lightly greasing it with coconut oil can help prevent sticking). Freeze until firm.
Store in an airtight container in the refrigerator for up to a week.
Soaking the sesame seeds: To soak sesame seeds, place them in bowl and cover with water (about a 2:1 ratio) and a pinch of sea salt. Let stand at room temperature for 8 hours. Rinse and drain before using.
Baked version: For a slightly chewier and nuttier version, you can bake the cookies at 300°F for about 10 minutes, until they look slightly dry and browned. Let cool completely before handling.