Print

RAW GINGER SNAPS

raw ginger snaps rolled in cinnamon and sesame seeds

A delicious no bake cookie treat with a combination of oats, almonds, ginger, cinnamon, molasses and dates. Full of flavor and healthy as can be!

Scale

Ingredients

Instructions

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.

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.