Raw Ginger Snaps

Ingredients

  • 3/4 cup oats, regular or quick (I used GF)
  • 1/2 cup almonds
  • 3/4 cup dates, pitted and chopped
  • 2 tablespoons fresh ginger, minced or 1 1/2 teaspoons ginger powder
  • 3 tablespoons pure maple syrup or liquid sweetener of choice
  • 1 tablespoon unsulphured organic molasses, optional
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg or ground cloves
  • 1/8 teaspoon salt
  • sesame seeds & cinnamon, for rolling

Combine oats and almonds in food processor, blend until you get a fairly fine consistency, doesn’t have to be perfect. Add dates and rest of ingredients, blend until combined and dough like consistency, about 1 minute. If for any reason you added more oats or nuts/seeds and you feel it is too dry, try adding 1 tablespoon of water at a time to get desired consistency.

Roll your dough into 1 inch balls. If you like you can roll them in cinnamon or white sesame seeds for a more finished look. Shredded coconut would be another great option.

Keep refrigerated and enjoy within two weeks or so. Makes 12 balls.

Notes: 

For those with nut allergies, you may substitute the almonds for sunflower seeds or hemp hearts.

I use oats in the recipe to cut the fat content. Feel free to use all almonds or more almonds and less oats.

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