Home » Course » Dessert » No-Bake Treats » 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 100% crave-worthy!

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 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 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 a 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 be kept in the freezer for up to 2 – 3 months. To freeze, place the balls on a baking sheet or plate, about 1 inch apart, and 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 for 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.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

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


  • 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


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.

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  1. 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. :)

  2. I 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!

    1. julie@thesimpleveganista says:

      Glad these went over well! Thank you for the great review! :)

  3. 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!

    1. julie@thesimpleveganista says:

      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 :)

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

    1. julie@thesimpleveganista says:

      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.

  5. 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!! :)

  6. Hi there! I am new to the raw world and through my research, I thoughts oats were steamed and therefore, not raw? I would love to have this cleared up if you have answers for me ~ thanks :)

    1. Hi Jenna! Great question….Yes, you are correct that most oats sold in stores have gone through a steaming process, rolled oats are usually the ones. You can find raw oats online or maybe at health food stores. I'm not 100% raw vegan so I don't mind the steam process so much in my oats. Also, I guess it would depend on what your definition of raw is here too…these are unbaked and considered raw in that respect.

      If you notice I do add oats to most of my raw truffles, that is to off set the nut ratio…I find eating too many nuts in these desserts has had it's effect on me personally so I incorporate the oats to create less fat and easier digestion.

      Hope that answers your question and thank you for asking! Please feel free to always ask me anything. And if your a raw foodist, I hope you find what your looking for and can try these ginger snaps, they're really good! :)

  7. Anonymous says:

    I really want to try these, but I'm just wondering if I can sub ground ginger or crystallized? I don't have any fresh ginger on hand right now.

    1. Yes, dried or crystallized will work fine too. You can use 1/4 tsp. of ground ginger for 1 tbsp. of fresh, if you love ginger maybe add a tad bit more ginger powder. For the crystallized, I have not used that yet but I would think to use the same amount as in the recipe. To make refined sugar free you may want to rinse the sugar from the crystallized ginger. Let me know how it turns out. I think it will be delicious. I'm craving some right now. :)

  8. Anonymous says:

    thankyou for this recipe , though we have nut allergies in our household and unfortunately suffer the same reaction withy sunflower seeds and oil :{ so will be trying it with extra oats and dates .

    1. I think extra oats and dates will be just great. Let me know how yours goes…I may try that myself as I would like to have a treat that is very low fat, the extra dates/oats is the way to go. :)

  9. Bridgitte says:

    I’m going to make some this week, they look delicious!

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