For the cookies:
2 1/2 cups raw cashews
1/2 cup raisins, soaked and drained
1/2 cup almond butter
1/2 cup flaxmeal
6 tablespoons molasses
1/4 cup vanilla vegan protein powder
2 teaspoons fresh ginger, grated
1/8 teaspoon salt
Unbroken cashew halves
Place all ingredients in food processor and pulse to combine. Process on high until a crumbly dough is formed.
Place mixture between two sheets of parchment and roll out to 1/2-inch thick. Cut out gingerbread man shapes using a cookie cutter. Decorate with cashew mouths and raisin eyes and buttons pressed firmly into bars.
Refrigerate overnight before removing from parchment.