Holiday Treats

Experience the nostalgic flavors of the holidays in these Raw Vegan Gingerbread Cookie Balls—perfectly spiced, naturally sweet, and completely gluten-free. Crafted with wholesome almond flour, gluten-free oats, and luscious dates, these bite-sized treats come together in minutes, delivering all the cozy gingerbread warmth you crave, without any baking required. They’re a wonderful festive snack for any time of year but capture the essence of Christmas in every chewy, aromatic bite.

Each ball is a delightful blend of ground cinnamon, ginger, nutmeg, and a touch of vanilla extract, accented with a sweet coconut sugar coating that melts on the tongue. Whether you’re hosting a holiday party, in need of a nourishing breakfast on the go, or simply want a healthy after-dinner dessert, these no-fuss gingerbread cookie balls are a crowd-pleaser. Plus, they’re perfect for meal prepping—make a batch, and you’ll have a tasty, energizing snack for days to come.

Raw Vegan Gingerbread Cookie Balls

Print Recipe

By Malini Serves: 20 Prep Time: 10 m

Ingredients

• 3/4 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups dates, pitted and chopped
• 3 tablespoons coconut sugar

Instructions

1

Add oat flakes, almond flour, cinnamon, ginger, nutmeg, and vanilla extract to a food processor, pulsing until the oats are finely ground and all ingredients are well mixed.

2

Gradually add in the chopped dates, blending until a soft, pliable dough forms and holds together when pressed.

3

Take small portions of dough and roll between your palms to form 1-inch balls.

4

Roll each ball in coconut sugar to coat and place on a tray or plate.

5

Enjoy immediately or refrigerate for a firmer texture.

Notes

Tips:
For extra ginger kick, add a pinch more ginger powder., If the mixture feels too dry, add a few more dates or a teaspoon of water for easier rolling., Store the balls in an airtight container in the fridge for up to one week or freeze for longer storage—just thaw before serving for best flavor.