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FOODIE FRIDAY😋

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.

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