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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) Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (1)](https://i0.wp.com/simple-veganista.com/wp-content/uploads/2012/08/no-bake-raw-ginger-snaps-recipe-6.jpg)
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) Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (2)](https://i0.wp.com/simple-veganista.com/wp-content/uploads/2012/08/best-raw-ginger-snaps-reicpe-2.jpg)
Table of Contents show
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
![Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (3) Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (3)](https://i0.wp.com/simple-veganista.com/wp-content/uploads/2012/08/no-bake-raw-ginger-snaps-recipe-3.jpg)
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.
![Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (4) Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (4)](https://i0.wp.com/simple-veganista.com/wp-content/uploads/2012/08/no-bake-raw-ginger-snaps-recipe-2.jpg)
- 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.
![Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (5) Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (5)](https://i0.wp.com/simple-veganista.com/wp-content/uploads/2012/08/no-bake-raw-ginger-snaps-recipe-5.jpg)
- 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.
![Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (6) Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (6)](https://i0.wp.com/simple-veganista.com/wp-content/uploads/2012/08/best-raw-ginger-snaps-no-bake-recipe.jpg)
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
![Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (7) Raw Ginger Snaps (Quick + Easy No Bake Recipe) - The Simple Veganista (7)](https://i0.wp.com/simple-veganista.com/wp-content/uploads/2012/08/best-raw-ginger-snap-no-bake-recipe-1.jpg)
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.
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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