Gingerbread Cookie Dough Bites
Date-sweetened bliss balls full of gingerbread sweetness!
Ingredients
- 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
- optional: handful of chocolate chips
- almond flour or fine coconut flakes for coating, if desired
Instructions
- Pulse the nuts in the food processor until fine, like coarse sand. Add all other ingredients and blend until a ball of dough forms. You can throw in a handful of chocolate chips and process until they are broken up and incorporated. Totally optional.
- 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.
