Ginger Lime Cookies – Raw Mountain Inc.

Recipe by Raw Mountain Kitchen

Ginger Lime Cookie

I was inspired to make these by a little coffee shop downtown serving loose leaf Ginger Lime tea. Living in the country, I don’t spend endless hours like I used to in these small shops. So when I can, I have one-on-one meetings in my favourite local ones that cater to the tea-lover. After repeatedly drinking this tea, I made the decision that there should probably be a cookie designed in such a way.

Ginger Lime Cookie

Always a fan of ginger snap cookies growing up. For some reason, I associate the cookie with Winter. Perhaps the connection of fighting a cold with fresh ginger provides adequate reasoning. It’s been a long time since I’ve suffered a cold and I believe the food I’m eating daily has something to do with it, beautiful benefits of nature.

Ginger Lime Cookie

Combining my love for cinnamon with ginger makes the ultimate spiced cookie. Adding lime refreshes and powers the cookie to a new way of thinking. Most of us will put in a little lime to enhance other flavours. Rarely do I find dishes that revolve around this abundant fruit. Lemon, its close cousin, does however steal that spotlight on a regular basis. Lemon cake, lemon drop cookies, lemon meringue pie, lemon cheesecake, lemonade, this just isn’t fair. When will lime get the opportunity to shine? Right now. That’s right Lime, this ones for you.

Ginger Lime Cookie


Time to prepare: 5 – 10 minutes

Time before you can eat: 1 hour -1.5 hours

Makes enough for: 6 – 8 cookies

Ginger Lime Cookies:

1 tbsp Molasses

1 c Raisins

2 tsp Cinnamon, ground

2 tbsp Fresh Ginger

1 Lime, squeezed

1 tsp Vanilla

2 c Coconut Flour

2 tbsp Maple Syrup (optional)


1. Put molasses and raisins in food processor, blend until smooth.

2. Add cinnamon, fresh ginger, lime, cinnamon, vanilla, and maple syrup if you like it sweet. Blend until smooth.

3. Slowly add flour, 1/2 cup at a time. Once mixed, transfer to large bowl.

4. Knead in any non-mixed flour. Roll into 6 – 8 balls.

5. On a flat surface, use the bottom of a cup to flatten each ball and transfer to mesh dehydrator tray. Top with coconut sugar and Himalyan salt.

6. Using a dehydrator, dry at 150 degrees C for 1 hour, less time if you like them softer. If you really like them chewy, you can skip this step and refrigerate instead. Now enjoy!

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