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RAW GINGER SNAPS

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!

top down view of white serving plate with no bake raw ginger snaps.

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’ve shared these Chocolate Pistachio Cookie Balls, Hemp Heart Energy Bites, and Cookie Dough Energy Balls. They’re all easy to make, healthy and so delicious!

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!

top down view of ingredients used to 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
  • ginger
  • pure maple syrup – can sub with dates as noted
  • unsulphured molasses – can be optional, but adds a nice punch of flavor
  • vanilla
  • cinnamon
  • nutmeg – or ground cloves
  • salt

side by side photos showing the process of making oat and almond flour.

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.

side by side photos showing the process of making making raw ginger snaps dough.

  • 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.

top down view showing the process of rolling raw ginger snaps.

  • 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!

Top Tips

  • Keep your hands clean. When rolling, if the dough starts to stick to the palm of your hands after rolling 2 or 3 balls, wash them in between every few balls for ease.
  • Keep them uniform. Make the mounds uniform in size by using a scooper like this 1 tablespoons measuring spoon (affiliate link), it makes things so much easier!
  • Make them chunky. For a chunky style cookie, skip making the first step, adding everything to the processor at once and process until combined.

side angle view of white serving plate with no bake 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!

hand holding raw ginger snap with bite taken showing the center.

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!

  • Author: Julie | The Simple Veganista
  • Prep Time: 25 min
  • Total Time: 25 minutes
  • Yield: Makes 12 Balls 1x
  • Category: Dessert, Snack
  • Method: food processor
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 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
  • cinnamon
  • shredded coconut

Instructions

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.

Notes

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.

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28 Comments

  1. Great raw ginger snaps recipe. I love them! A perfect, healthy treat!

  2. I’ve made these probably more than I’ve made any other recipe and they are a hit every time. Raw vegan ginger balls 4 LYFE!!!

  3. I have made these several times and they are delicious and easy to make. We call them ‘Amazeballs’ :)

  4. ThEse were delicious. I ended up making a batch a bringing some on a flight for a quick snack. I subbed half of the almonds with pecans and added 2 slices of crystalized ginger and they turned out fantastic! Yum. :)

  5. Erin Bird says:

    Ok folks. Watch how a review for a recipe is suppose to go:

    "Wow I actually MADE these and they are wonderful! I made no substitutions. The whole family loved them. The raw ginger is really refreshing. Thanks for the great recipe!"

    Not, "wow these look great." Reviewing a recipe before you make it should be a crime. Ok, rant over ;)

  6. Wonderful, so glad you had all the ingredients on hand and whipped these up in a cinch! I am slowly piecing together a book at the moment. Will definitely keep your email and let you know when it is released. Tempeh is great, especially in this chili and your hubby is right, it is full of good protein. Good for you sharing a healthy lifestyle with you children even though it took their peers to help them see the light. Isn't that about as typical as it gets. LOL :)

    I sure hope you enjoy all the recipes here and give that tempeh chili a try! Cheers to being ahead of the curve!

  7. Anonymous says:

    Great ideas here! Thank you so much! Have been using your "Cashew Ricotta cheese" recipe as a base for many things…. made vegan "butter" w saffron and caramelized onion to spread on breads. These Cookies are out of this world, rolled some in coconut and "raw" choc nibs, going to the store to buy more Dates!. Thanks so much for all your ideas! Hope you get paid somehow…..

    1. Wow, I love your ideas for using the cashew ricotta cheese, that sounds divine! So glad your loving these ginger snaps too. Sounds like your having fun with the recipes and really making them your own. I will have to try your ideas soon. Thank you so much for stopping to share! Cheers :)

  8. Hi and thank you for this recipe. I can't have oats any replacement for that?
    gaby

    1. You could try subbing in more almonds or cashews in place to the oats. The main reason I use oats is to lessen the amount of nuts used, making them a little lower in calories and fat. But the extra nuts should work just as well too. Would love to hear how it worked out for you and what you decided to use in place of the oats.

  9. Anonymous says:

    I've made these, they are delicious. Very healthy & yes the ginger packs a perfect playful punch.

    1. Thank you for taking the time to share your thoughts! Cheers to winning combinations….healthy and delicious is the best combo!! :)

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