This easy no-bake, low-fat gingerbread cookies recipe is a perfect treat for staying healthy during the holidays. Only plant-based whole ingredients and NO refined sugars. Winning!

RAW GINGERBREAD COOKIES + BALLS

(Courtesy of Amanda Le) 

PREP TIME: 10 mins  |  TOTAL TIME: 10 mins  |  Yields: 18 cookies

INGREDIENTS

• 1 ¼ cup pitted dates, packed

• ¼ cup almond meal

• ¼ cup buckwheat groats

• ¾ cup gluten-free rolled oats

• 1 tablespoon cinnamon

• 1 teaspoon ginger

• ½ teaspoon nutmeg

• ¼ teaspoon vanilla

• ¼ teaspoon cloves

• 1 tablespoon coconut sugar (Optional)

INSTRUCTIONS

1. Blend all ingredients, except for dates, in a high-speed blender or food processor until you get a fine consistency like flour.

2. Add in half of the dates and process until well combined, then add the remaining dates until you have a uniform dough.

3. Scoop dough out about 1 tablespoon in size, roll into balls or flatten with a rolling pin and use a cookie cutter to make desired shapes.

4. Roll balls into coconut sugar or sprinkle on top of cookies.

NOTES

• To make nut-free, substitute almond flour with ¼ cup + 1 tablespoon buckwheat groats.

• Alternatively, you may substitute buckwheat groats with 3 tablespoons almond flour.

• Store gingerbread balls or cookies in an air-tight container at room temperature for a 2-3 days or in the refrigerator for a week.