Tag Archives: Raw

Raw Snickerdoodle Cookies (Vegan, Gluten-Free, Paleo)

Raw Snickerdoodle Cookies

Raw Snickerdoodle Cookies are made with no refined sugar, dairy or grains and don’t even require an oven to bake! The perfect holiday treat for everyone in your life.

Remember the plight of the Snickerdoodle LARABAR? I decided to take matters into my own hands and make my own. But it’s Christmas/[the holidays if we are being politically correct], so I had to make them into cookies instead. And they have five ingredients, one of which is salt so it doesn’t even count. They’re Paleo, gluten-free, vegan, raw vegan — basically, unless you have a nut allergy specific to cashews, you can nosh on these cookies.

Raw Snickerdoodle Cookies

I had my first snickerdoodle in elementary school. My social studies class (which was my favorite class, BTW) had colonial school days where we all sat on benches and wrote on hand-held chalkboards and dressed up like it was 1776. It was clearly my favorite day ever because Felicity was my favorite American Girl doll and I had tried on just about every colonial dress in my grandmother’s costume shop until I found the perfect blue dress of my dreams. (It’s so East Coast to have that much of a need for colonial dresses… I don’t think anyone on the West Coast remembers that Williamsburg and the Mayflower and Pilgrims were a thing.) Also involved in colonial school days? Snickerdoodles.

Raw Snickerdoodle Cookies

Apparently snickerdoodles were a traditional colonial cookie. Everyone was required to bring in two dozen snickerdoodles and there were like two dozen kids in my class so obviously we ate snickerdoodles for a straight month, not that I’m complaining. Also thinking about the work from parents that went into colonial school days makes me never want to have kids because I can not deal with that type of pressure.

Since everyone knows what a snickerdoodle tastes like (and I swear these taste like snickerdoodles, you know I wouldn’t lie to you), I want to just let you know how huge of a dork I was in elementary school because it kind of relates back to Christmas. I was so obsessed with every American Girl doll and especially Felicity that I wanted to live in Williamsburg, Virginia. I’ve actually been there no less than three times — once with both of my parents, once with school (re: colonial school days) and once with my dad on our way home from the Outerbanks when I was in middle school.

Raw Snickerdoodle Cookies

I planned on going to college at William and Mary when I was little just so I could live in the same town as a fictitious doll. My craziness clearly started at an early age. I should chat with my therapist to figure out what this all means, especially because I lost my shit last winter when it rained too hard in SF and the power was out and I didn’t have cell service so I was bored.

Okay, it’s the holidays and you have things to do so whip up these raw snickerdoodle cookies and relish in the fact I’m secretly kind of nerdy. (An ex-boyfriend once asked what the nerdiest thing about me was… I said my obsession with North Korea but clearly it’s my obsession with American Girl dolls. And yes, I had all the original seven. Duh.)

Raw Snickerdoodle Cookies

4.7 from 3 reviews
Raw Snickerdoodle Cookies (Vegan, Gluten-Free, Paleo)
 
Prep time
Total time
 
Author:
Recipe type: Dessert, Snack
Cuisine: Gluten-Free, Raw Vegan, Vegan, Paleo
Serves: 15 cookies
Ingredients
  • 1 cup dates, soaked for at least 10 minutes
  • 1 cup raw cashews
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • pinch of pink himalayan sea salt
Instructions
  1. Put dates and cashews into your food processor and combine until a ball forms. Occasionally scrape down the sides as needed.
  2. Add cinnamon, vanilla extract and salt and continue to combine.
  3. Place ball in refrigerator in a covered dish for at least 30 minutes.
  4. Roll mixture into 1" balls then pat down with your hand or a spoon to make into a cookie.
  5. Store in the refrigerator for up to one week or the freezer for up to one month.

Chat with me:
Are you judging me for having every American Girl doll? What is the nerdiest thing about you?

Vegan Zoodle Salad

raw asian zoodle salad gluten free | almost getting it together

Ever wonder why you see a multitude of snack/breakfast recipes on here but never lunch/dinner? It’s because I typically don’t cook anything out of the ordinary for dinner… I’ll either make my dad grill vegetables/protein or make a stir fry or lately, eat a turkey wrap or omelet. I go to yoga or run or meet up with friends after work so when I get home, I just want to throw some things in a bowl and eat them.

A few weeks ago I started craving a zoodle salad. What are zoodles? They are zucchini noodles, of course! If you haven’t jumped on the Spiralizer/vegetable noodle train you’re missing out. My Italian father willingly eats – and enjoys – zoodles. You can eat this entire bowl and not need to take a nap afterwards. I say this makes two servings – two huge servings or four normal-sized servings (if you’re having something else with it or you’re used to not eating animal protein to stay satiated… which I am not good at).

raw asian zoodle salad gluten free | almost getting it together

A better way to devour an entire bowl of something.

So, I began making this with full intention of using the miso paste I purchased (and still not have opened or used) and then forgot to use the miso paste. Blame it on the runger (this was made after a #TrailRunTuesday run). I’m getting better about actually using spices and herbs in things and not just eating everything right.this.second. This is super fresh and summery, especially with the last minute addition of the cherries.

raw asian zoodle salad gluten free | almost getting it together

Vegan Zoodle Salad

 

Vegan Zoodle Salad
 
Prep time
Total time
 
Author:
Recipe type: Gluten Free, Vegan
Cuisine: Asian
Serves: 2
Ingredients
Salad
  • 2 zucchinis
  • ½ onion
  • 1 cup carrots
  • ½ cup cherries, pitted
  • 1 block tofu, cooked to your preference (I grilled mine)
Dressing
  • 2 tbsp rice wine
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • 1½ tsp garlic
  • 1 tsp ginger
  • 1 tbsp peanut butter
Instructions
  1. Spiralize your zucchinis and drain excess water by pressing zoodles with paper towels.
  2. Put onions and carrots in a food processor and process until diced (or dice them if you don't have a food processor). Add cherries and dice again.
  3. Cut up cooked tofu (or raw tofu to make this raw) into cubes.
  4. Put zoodles in a large bowl and mix in onion, carrot and cherry mixture.
  5. Mix in tofu.
  6. Mix together all dressing ingredients in a small jar.
  7. Pour dressing over salad mixture and serve.
Nutrition Information
Serving size: ½ recipe Calories: 393 Fat: 18.4 g Saturated fat: 3.4 g Carbohydrates: 43.8 g Sugar: 13.2 g Sodium: 706 mg Fiber: 6.7 g Protein: 20 g

I’m linking up with one my favorite elite runners, Tina, for her Meatless Monday feature. Stop by her blog to see her perfect grilled flat bread!

Chat with me:
Do you need a lot of variety in your meals?  What other types of recipes would you like to see on Almost Getting it Together? What should I do with that miso paste?