side angle view of white serving plate with no bake raw ginger snaps.

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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!


  • 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.