I know my icing skills are lacking, badly, so I'll be working on improving them for the future. Regardless of how they look they still taste great!
I wanted to have something quick, easy, sweet, and chewy, but I also wanted something easy and fun to make as Halloween treats. These Ginger Dead Cookies are perfect since they are dead simple to make and are easy enough that kids can help.
Recipe Overview – Ginger Dead Cookies
🔪 The Recipe: Ginger Dead Cookies
⏲️ Estimated Time: about 12 minutes for the cookies, and 25 for the icing; from scratch.
💵 Cost to make: $1.63 USD / $2.26 CAD
🍽️ Servings: Around 8 medium sized cookies
🕹️ Difficulty: Very Easy
Raisins & Glycemic Index
As listed in the date section of the ingredients section:
A Randomized Clinical Trial of: 61 type-2 diabetics over 12-weeks.
Although “[n]o improvement in glycemic indices was seen following supplementation of 60 g daily date fruit or raisins, though neither had a deleterious effect on glycemic control over a 12-week period, indicating their safety when consumed in T2D.”
So raisins, like dates (other than the two types of dates I suggest avoiding) seem even safe for diabetics when consumed in moderation.
🧰Equipment
1 Spice / Coffee Grinder
1 Seasoned Pan (how to season cookware video)
1 chopstick (although anything “pokey” will work)
🥣Ingredients
COOKIES
Dry Ingredients
½ cup oats
½ cup raisins (I used green raisins here, you could use dates even)
1 tsp ginger
¼ tsp cinnamon
¼ tsp allspice (or cloves as a substitute)
Wet Ingredients
1 tsp balsamic vinegar
1 tsp apple cider vinegar
4 tbsp water add more as needed
ICING
¼ cup sweet potato (white)
¼ cup beets
¼ cup oats
(1 tbsp raisins optional)
1 tsp balsamic vinegar
1 tsp red wine vinegar
½ cup water or more as needed
🔪Instructions
COOKIES
Grind oats into flour then coat raisins in the flour so they don’t stick to the spice grinder. Add oats and raisins to the spice grinder in two or more batches and pulse 15-25 times before grinding into a powder for 10 to 20 seconds.
Add all cookie batter ingredients to a bowl and mix well
On medium heated seasoned steel pan, not non-stick, drop a large spoonful of batter onto the pan then smear that drop of batter with the back of the spoon to create a tail—have some batter inside the spoon to pour if it gets too thin, see the video for more detail. Try getting creative and have fun creating other shapes or variations!
When the top side of the cookie is no longer shiny or wet looking then take your chopstick (or similar) and draw some spooky eyes and a mouth, or something else—the cookie is your canvas, just make it spooky 👻
Now flip the cookies and cook on the other side for about a minute. Take them off the heat and let them cool, ideally on a cooling rack.
ICING
Slice and or dice your sweet potatoes and beets very small to speed up cooking and to make mashing easier—I didn’t do this here which made it a bit more involved.
When your beets and potatoes are very soft and falling apart grind up your oats into flour, then add your raisins (if you’re using them) and grind them too. Now add the vinegars and the flour to the pot and mix well. (add water if needed but it should be thick, like icing).
Mash your mix until it’s a smooth as possible with a fork, potato masher/ricer, or even a garlic press—or leave it chunky for added fright! (A blender is great, if you have it, to get it as smooth as possible.)
(A more detailed recipe will be on PlantBasedProof.com soon.)
If you have any questions, or concerns, or just want to chat then please feel free to contact me by hitting reply to this email, or let’s connect on Instagram.
🎃Happy Halloween!🎃
