Easy, healthy and delicious grain free gingerbread cookie dough balls. 100% vegan, gluten free and refined sugar free.
Well we had a lovely fake Christmas weekend or, as Sam prefers, Christmas #1. It was filled with an incredible, drive along display of Christmas scenes all done in Christmas lights, far too much chocolate, classic Christmas movies and, obviously, a lot of cooking.
These grain free gingerbread cookie dough balls made their appearance alongside the Christmas chocolates and baked goods more than once. They’re soft, almost gooey, nutty from loads of toasted pecans and cashews and the molasses and ginger really shine.
They have your basic energy ball base of nuts and dates and then have the addition of a generous amount of spices- heavy on the ginger- and a good 3 TBSP of molasses for that gingerbread flavor we all know and love. I wanted the balls doughy-er than typical energy balls so I soaked the dates in hot water for 5 minutes before adding them to the blender along with another 2 TBSP of the soaking liquid. Coupled with the sticky nature of molasses and these grain free gingerbread cookie dough balls became the soft, gooey bites I hoped they would be.
If you’re making this in a stand up blender… well, to be frank, it’s a bitch. It takes a lot longer than a food processor and there is A LOT of scraping the sides down. It can be done, mind you, with a lot of patience but if you have a food processor, it is WAY easier to go that route. Trust me. There are some things blenders are built for and some things food processors are built for.
A quick chill in the refrigerator makes the dough easier to roll in to balls and then you simply roll them in to whatever you choose. I went with ground pecans but shredded coconut would also be stellar. You could also leave them plain but because of how sticky they are, I found it best to give them an outside coating. It’s completely up to you!
Oh but quick question… Are any of you actually ready for Christmas? Because it occurred to me yesterday that I actually only have 2 more things to get and then I’m done! Albeit I still have to wrap and do a lot of baking… but the majority of everything is DONE which is so unusual for me. I’m more of a wait-til-the-last-minute kinda girl and I’m not gonna lie, it feels pretty nice not having to run around like a chicken with my head cut off on December 23rd to get the last of what I need. I’ll probably dedicate Wednesday to getting the rest of the baking done with my mom so we can just stash it in the freezer and pull it out as needed. These grain free gingerbread balls can definitely get me through until we have all the treats on Christmas.
Happy Tuesday, friends!
Mark and I are going for round 2 of a house walk-through (I went alone yesterday and COMPLETELY fell in love) this evening so that I can show him why exactly we need to move in to this beautiful house. 4 words. It’s on the river. But it’s also a stunning house and it’s literally in the most perfect neighborhood I’ve ever seen. So cross your fingers for us!
If you liked these, don’t miss out on our other favorite holiday treats!
Empire cookies, Vegan Eggnog Chia Pudding, Jewish Shortbread, Easy Gingerbread Loaf, Raspberry Almond Shortbread Thumbprints, Cranberry Almond Cheesecake Bars, White Chocolate Pumpkin Cookies, Orange Cranberry Scones
- 1 C pitted dates soaked in hot water for 5 minutes
- 2 TBSP date soaking liquid
- 1 C toasted pecans * see notes
- ½ C raw or toasted cashews
- 3 TBSP molasses NOT blackstrap
- 2 tsp ground ginger
- ¾ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼-1/2 tsp ground cloves
- pinch of black pepper
- 1 tsp vanilla extract
- ⅛ tsp salt
- ground pecans or shredded coconut for rolling
- Combine all ingredients (starting with ¼ tsp cloves) in a food processor or blender. Blend until almost completely smooth, stopping to scrape the sides of the blender or processor as needed. If you're using a blender this will take longer and require more scraping.
- Taste, adjust spices to your liking. I used ½ tsp cloves but if you're not crazy about them, you may only want ¼.
- Place dough in the fridge wrapped in plastic wrap for 1 hour then remove and roll in to 18-20 balls. Roll in ground pecans or shredded coconut or leave them plain.
- Store in an airtight container in the fridge for up to 1 week.
I chose to keep my cashews raw.
Balls can be made and frozen in a high quality freezer bag for 1 month.
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