If you love gingersnaps you’ll love this raw version. They are full of flavor, all the ingredients come through in this cookie and they are quite addicting! I’m really loving these no bake raw cookie balls if you haven’t noticed….this is my fourth recipe within two weeks….they are so good and easy to make. Plus I love the idea of it being a doughy cookie, it does harden more once refrigerated and turns to be a little less doughy and more of a chewy style cookie. Along with that, I love all the natural ingredients that go into them. All you need is a few to satisfy your craving….and if you have too many, you won’t feel guilty!
Start by pulsing your oats and almonds until a somewhat fine consistency.
Add in your remaining ingredients and blend until it clumps together forming a dough ball.
The dough is amazing, try not to eat too much before you roll your balls like I did. I would have gotten 12 balls but I couldn’t resist eating some of the dough only leaving me with 11 of these delicious spiracle treats.
Roll the balls in sesame seeds or cinnamon for a finished look, or leave them as is.
RAW GINGER SNAPS
- 3/4 cup oats, regular or quick (I used GF)
- 1/2 cup almonds
- 3/4 cup dates, pitted and chopped
- 2 tablespoons fresh ginger, minced or 1 1/2 teaspoons ginger powder
- 3 tablespoons pure maple syrup or liquid sweetener of choice
- 1 tablespoon unsulphured organic molasses, optional
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg or ground cloves
- 1/8 teaspoon salt
- sesame seeds & cinnamon, for rolling
Combine oats and almonds in food processor, blend until you get a fairly fine consistency, doesn’t have to be perfect. Add dates and rest of ingredients, blend until combined and dough like consistency, about 1 minute. If for any reason you added more oats or nuts/seeds and you feel it is too dry, try adding 1 tablespoon of water at a time to get desired consistency. Let set in the refrigerator for about 20 minutes or so to help stiffen the dough.
Roll your dough into 1 inch balls. If you like you can roll them in cinnamon or white sesame seeds for a more finished look. Shredded coconut would be another great option.
Keep refrigerated and enjoy within two weeks or so. Makes 12 balls.
For those with nut allergies, you may substitute the almonds for sunflower seeds or hemp hearts.
I use oats in the recipe to cut the fat content. Feel free to use all almonds or more almonds and less oats.