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
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)
Blend all ingredients, except for dates, in a high-speed blender or food processor until you get a fine consistency like flour.
Add in half of the dates and process until well combined, then add the remaining dates until you have a uniform dough.
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.
Roll balls into coconut sugar or sprinkle on top of cookies.
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.