Chewy Gingerbread No Bake Balls

These no bake cookie dough balls satisfy the gingerbread cookie craving with healthier ingredients and less dishes than baking. It’s a great meal prep snack or healthy holiday sweet treat.

You might wish you made a double batch of these chewy gingersnap energy balls. They’re made with nourishing ingredients but taste just like a traditional gingerbread cookie, or chewy gingersnap cookie. These are slightly spicy from the ginger, and so warming and cozy for fall and holidays, or literally any time you want a ginger cookie.

These are good immediately, but best if made a day in advance so the flavors can really meld. This recipe uses my go to base of oat flour and raw cashews, which give that cooke dough flavor and texture. I also use maple syrup to sweeten. The star of these energy balls is the candied ginger though. It really elevates the ginger flavor.

Recipe for ‘Chewy Gingerbread No Bake Balls’

Prep Time: 15 minutes

Yields: 10 balls

Ingredients

• 1/3 cup raw cashews

• 2 tsp - 1 tbsp (dark) maple syrup

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• 1/4 tsp ground cloves

• 1 heaping tbsp candied ginger

• 1/4 cup + 1 tbsp oat flour (made in blender or store bought)

Directions

1. For a chewier texture, soak raw cashews in filtered water for about 15 minutes. Strain and dry completely on paper towel, then add to a food processor. For a firmer texture, add un-soaked cashews to a food processor. Blend until they form a paste, it takes a minute or two. Scape sides as needed.

2. Add in maple syrup, spices and salt and blend until combined.

3. Add in the oat flour and blend until combined, you can test the texture and make sure the mixture sticks together and isn’t too wet. If it’s too sticky, you can add another tablespoon of oat flour.

4. Add in the candied ginger and pulse to break up and combine. It’s ok, even better, if there are small pieces throughout the mixture.

5. Roll 1 tsp of the mixture into balls and enjoy!