Description
Chewy, spiced, and naturally sweet, these no-bake raw ginger snaps are the perfect quick treat made with oats, dates, and warming ginger. Vegan and gluten-free, they’re ready in minutes and packed with flavor.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup pitted Medjool dates
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon ground ginger
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1–2 tablespoons water, as needed
Instructions
- Prepare your food processor by making sure it’s clean and ready to go.
- Add oats, shredded coconut, ground ginger, cinnamon, and sea salt to the food processor. Pulse until finely combined.
- Add dates, fresh ginger, and vanilla extract. Blend until the mixture sticks together. Add water if needed to reach a sticky consistency.
- Line a plate or baking sheet with parchment paper.
- Roll the dough into small balls or flatten into cookie shapes, about 1/2 inch thick.
- Place them on the prepared surface and chill in the fridge for 30 minutes.
- Once firm, serve immediately or store in an airtight container.
Notes
- Use soft Medjool dates for best texture. Soak if needed.
- Damp hands help prevent sticking while rolling.
- Add extra cinnamon or a pinch of cloves for deeper spice.
- These freeze well and make great snacks anytime.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 13g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: raw ginger snaps, no bake cookies, vegan ginger cookies, healthy ginger snacks, gluten free no bake