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–+ servings

Gingerbread Cookie Balls

These delicious Gingerbread Cookie Balls are vegan, gluten free, raw and super easy to make! Enjoy this recipe anytime
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Servings: 12 balls
Author: Teri-Ann Carty
Prep Time: 10 minutes
Total Time: 10 minutes

Equipment

  • freezer
  • food processor or blender

Ingredients

  • 1 cup walnuts roasted unsalted
  • 1½ cup gluten free rolled oats
  • 2 tbsp chia seeds
  • 2 tbsp flaxseed meal gluten free
  • 1-2 tbsp walnut butter or almond butter
  • 2 tsp ginger ground
  • 1 tsp cinnamon ground
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • pinch of cloves and sea salt
  • 1 cup pitted Medjool dates (about 10-12-if your dates are hard, soak in hot water to soften about ten minutes)
  • 1 tbsp molasses
  • 1-2 tbsp MCT oil or melted coconut oil
US Customary - Metric

Instructions

  • Mix all ingredients in the food processor until everything is well incorporated.
  • Roll into golf ball size (or whatever size you like!).
  • Stick them into the freezer for storage because they taste best when cold.

Nutrition

Serving: 1ball | Calories: 250kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 4mg | Potassium: 285mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.