Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (2024)

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If you love the flavor of gingersnaps, then you’re going to love these no-bake Raw Ginger Snaps made with oats, almonds, ginger, molasses and naturally sweetened with pure maple syrup. They are full of flavor and 100% crave-worthy!

Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (1)

I am in love with these raw ginger snaps! And if you haven’t noticed, this is my fourth no-bake cookie recipe within two weeks.

I’ve shared these Chocolate Pistachio Cookie Balls, Hemp Heart Energy Bites, and Cookie Dough Energy Balls.They’re all easy to make, healthy and so delicious!

I love the idea of no-bake energy bites because they remind me so much of cookie dough. Although they do harden a bit once refrigerated, they are still just as delicious.

Along with that, I love all the natural ingredients that go into this style of cookie. They make for are perfectly healthy and nourishing vegan snack or dessert!

You only need a few to satisfy your craving, and if you have too many, you won’t feel guilty!

Without further ado, let’s make raw ginger snaps!

Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (2)

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Ingredients You’ll Need

In the recipe, oats and almonds are made into coarse flour and blended with ginger, molasses, cinnamon, and pure maple syrup, creating a thick dough that’s rolled into balls and eaten for a healthy snack or dessert.

Here is everything you will need, plus ingredient substitution ideas:

  • Oats –regular or quick (I used GF)
  • Raw almonds
  • Ginger
  • Pure maple syrup – can sub with dates as noted
  • Unsulphured molasses– can be optional, but adds a nice punch of flavor
  • Vanilla
  • Cinnamon
  • Nutmeg – or ground cloves
  • Salt
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How To Make Raw Ginger Snaps

(Note – The full printable recipe is at the bottom of this post)

  • Make flour. Using a food processor, start by pulsing your oats and almonds until a somewhat fine consistency.
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  • Add remaining ingredients. Next, add the ginger, cinnamon, nutmeg, salt, and pure maple syrup and blend until it clumps together, forming a dough ball. You may need to stop once or twice to scrape down the sides.
  • Chill dough. Let the mixture chill in the refrigerator for 20 minutes to stiffen, making it easier to roll.
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  • Roll the dough. Roll the balls into 1-inch balls. To do this it helps to use a 1 tablespoon measuring spoon or scooper to keep them uniform without much effort.
  • Add a finishing touch. Roll the balls in sesame seeds or cinnamon for a finished look (shown above), or leave them as is.

And that all it takes to make these flavorful and delicious raw ginger snaps!

Top Tips

  • Keep your hands clean.When rolling, if the dough starts to stick to the palm of your hands after rolling 2 or 3 balls, wash them in between every few balls for ease.
  • Keep them uniform.Make the mounds uniform in size by using a scooper like this1 tablespoons measuring spoon(affiliate link). It makes things so much easier!
  • Make them chunky.For a chunky style cookie, skip making the first step, adding everything to the processor at once and process until combined.
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How To Store

  • Refrigerator:Leftovers can be stored in the refrigerator for up to 1 week.
  • Freezer:For longer storage, energy balls will be kept in the freezer for up to 2 – 3 months. To freeze, place the balls on a baking sheet or plate, about 1 inch apart, and place in the freezer for a few hours (this will help them not stick together). Once frozen you can store them in freezer-safe ziplock bags or containers. Let thaw in the refrigerator for a few hours before snacking.

More No-Bake Cookie Recipes!

If you love this style of snack or dessert, you’ll love these other raw no-bake cookie bites. You may find a new favorite guilt-free dessert!

  • No Bake Cookie Dough Energy Bites
  • Cranberry Pistachio Oatmeal Energy Bites
  • Chocolate Pistachio Cookie Balls
  • Hemp Heart Energy Bites
  • Coconut Lemon Bombs
  • Raw Coconut Brownie Bites
  • Cranberry Almond Energy Bites
  • Raw Pecan Pie Energy Balls
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If you try this easy no bake recipe or have a question, please let me know!Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

RAW GINGER SNAPS

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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!

  • Author: Julie | The Simple Veganista
  • Prep Time: 25 min
  • Total Time: 25 minutes
  • Yield: Makes 12 Balls 1x
  • Category: Dessert, Snack
  • Method: food processor
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

  • 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

Instructions

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.

Notes

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.

Updated: Raw Ginger Snaps was originally published in August 2012. It has been updated with new photos and helpful tips in April 2020.

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Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (2024)

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