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!
for rolling, optional
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.