If you love the flavor of gingersnaps, then you’re going to love these no-bake Raw Ginger Snaps made with oats, almonds, ginger, molasses and naturally sweetened with pure maple syrup. They are full of flavor and quite addicting!
I am in love with these raw ginger snaps! And if you haven’t noticed, this is my fourth no bake cookie recipe within two weeks.
I love the idea of a no bake energy bites because they remind me so much of cookie dough. Although they do harden a bit once refrigerated, they are still just as delicious.
Along with that, I love all the natural ingredients that go into this style of cookie. They make for are perfectly healthy and nourishing vegan snack or dessert!
You only need a few to satisfy your craving, and if you have too many, you won’t feel guilty!
Without further ado, let’s make raw ginger snaps!
Ingredients You’ll Need
In the recipe, oats and almonds are made into a coarse flour and blended with ginger, molasses, cinnamon and pure maple syrup creating a thick dough that’s rolled into balls and eaten for a healthy snack or dessert.
Here is everything you will need, plus ingredient substitution ideas:
- oats – regular or quick (I used GF)
- raw almonds
- pure maple syrup – can sub with dates as noted
- unsulphured molasses – can be optional, but adds a nice punch of flavor
- nutmeg – or ground cloves
How To Make Raw Ginger Snaps
(Note – The full printable recipe is at the bottom of this post)
- Make flour. Using a food processor, start by pulsing your oats and almonds until a somewhat fine consistency.
- Add remaining ingredients. Next, add the ginger, cinnamon, nutmeg, salt and pure maple syrup and blend until it clumps together forming a dough ball. You may need to stop once or twice to scrape down the sides.
- Chill dough. Let the mixture chill in the refrigerator for 20 minutes to stiffen, making it easier to roll.
- Roll the dough. Roll the balls into 1 inch balls. To do this it helps to use a 1 tablespoon measuring spoon or scooper to keep them uniform without much effort.
- Add finishing touch. Roll the balls in sesame seeds or cinnamon for a finished look (shown above), or leave them as is.
And that all it takes to make these flavorful and delicious raw ginger snaps!
How To Store
- Refrigerator: Leftovers can be stored in the refrigerator for up to 1 week.
- Freezer: For longer storage, energy balls will keep in the freezer for up to 2 – 3 months. To freeze, place the balls on a baking sheet or plate, about 1 inch apart, place in the freezer for a few hours (this will help them not stick together). Once frozen you can store them in freezer safe ziplock bags or containers. Let thaw in the refrigerator a few hours before snacking.
More No-Bake Cookie Recipes
If you love this style of snack or dessert, you’ll love these other raw no-bake cookie bites. You may find a new favorite guilt-free dessert!
- No Bake Cookie Dough Energy Bites
- Cranberry Pistachio Oatmeal Energy Bites
- Chocolate Pistachio Cookie Balls
- Hemp Heart Energy Bites
- Coconut Lemon Bombs
- Raw Coconut Brownie Bites
- Cranberry Almond Energy Bites
- Raw Pecan Pie Energy Balls
If you try this easy no bake recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
RAW GINGER SNAPS
No bake Raw Ginger Snaps are a flavorful combination of oats, almonds, ginger, cinnamon, molasses and naturally sweetened with pure maple syrup for a healthy and delicious snack or dessert!
- Prep Time: 25 min
- Total Time: 25 minutes
- Yield: Makes 12 Balls 1x
- Category: Dessert, Snack
- Method: food processor
- Cuisine: American
- Diet: Vegan
- 1 cup oats, regular or quick
- 1/2 cup raw almonds
- 1/4 cup pure maple syrup or 3/4 cup dates (7- 8), pitted and chopped
- 1 1/2 teaspoons ginger powder
- 1 tablespoon unsulphured organic molasses
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg or ground cloves
- 1/8 teaspoon salt
for rolling, optional
- raw sesame seeds
- shredded coconut
Blend into flour: Combine oats and almonds in the bowl of a food processor, blend until you get a fairly fine consistency, doesn’t have to be perfect.
Add remaining ingredients: Add the rest of the ingredients, blend until combined and dough like consistency, about 1 minute, stopping to scrape down the sides as needed. 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.
Chill: Place mixture in the refrigerator for about 20 minutes or so to help stiffen the dough for rolling.
Roll: Using a 1 tablespoon measuring spoon, scoop up rounded tablespoons of dough and roll into 1 inch balls.
Finishing touch: Roll the truffles in choice of cacao powder, shredded coconut, cinnamon or white sesame seeds for a more finished look.
Makes 12 truffles
Store: Keep refrigerated and enjoy within two weeks or so. For longer storage, keep in the freezer for up to 2 – 3 months. Let thaw in the refrigerator.
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.
For a chunky style cookie, skip making the flour, adding everything to the processor at once and process until combined.
Updated: Raw Ginger Snaps was originally published in August 2012. It has been updated with new photos and helpful tips in April 2020.