A couple weeks ago, I was in the Christmas baking spirit and wanted to try this recipe from Brandi at the Vegan 8 for no-oil gingerbread cookies that I had heard rave reviews about. They were delicious and turned out great! However, the cookie dough was my favorite part. It was incredibly yummy, and that’s coming from someone who doesn’t usually say that about cookie dough that has no chocolate.
These no-bake dessert balls resemble the flavor of that cookie dough, withough needing to be baked and without using so much expensive almond butter. These are lower-fat, sweetened only with dates, but are full of Christmasy gingerbread sweetness. Amazing gingerbread flavor + convenience!
They are a great kitchen project with kids, a lovely addition to a cookie platter, and a festive snack to pack for a winter hike.
If you make them, please post about it on Facebook or Instagram and let me know! Tag me @faithful.plateful.
Date-sweetened bliss balls full of gingerbread sweetness!
- 1/2 cup almonds, walnuts, or pecans
- 1/2 cup rolled oats
- 1 cup Medjool dates (7-8 large dates)
- 1 TBSP molasses (blackstrap or regular)
- 3/4 tsp ground ginger
- 1/4 tsp each nutmeg, allspice, and cloves
- 1/4 tsp salt
- almond flour or fine coconut flakes for coating, if desired
Pulse the nuts in the food processor until fine, like coarse sand. Add all other ingredients and blend until a ball of dough forms.
Roll into 1-inch balls. If desired, put some almond flour or coconut in a bowl, and swirl some balls around until coated, for decoration. Dipping halfway in melted chocolate would also be delicious, as ginger and chocolate is a really yummy combo.
Store in a container in the fridge or at room temp for 3-4 days.