No-bake Gingerbread
- Isabel S.
- Dec 19, 2017
- 2 min read
As you can tell from two cookie recipes in a row... during the holidays I tend to go overboard with sweets! So, anytime I can make something that's a little more healthy, I get pretty excited about it! This no-bake gingerbread will make you feel like you're eating the real thing with none of the guilt! No grain, no oil, no butter, no added sugar. One thing these have that boost up the health factor is blackstrap molasses. Did you know that Blackstrap molasses is packed with iron, can fight free radicals in the body, aids in digestion, and is even good for your skin and hair? That's a lot of good stuff! Also, these have no added sugar thanks to dates being such an awesome natural sweetener and healthy fat from coconut. It's been pounded into our heads that fat is the enemy, but our body needs fat. The key is to pick the right kind of fat and practice an active lifestyle. Balance in all things, even Christmas cookies!
Normally, I would make these into energy balls, but since it's the holidays, I decided to have a little fun. The texture of this "dough" is perfect for cutout cookies! Pop the ball of dough in the fridge for about 10 minutes after it's blended and roll it out like you would any cutout cookie dough. Make them even more festive by piping some designs with my vegan icing! Cut them out or roll them into balls and store in the fridge for about a week. They're perfect for a snack, post workout fuel, or sweet tooth cure!
Ingredients
(Makes about 10 gingerbread men plus a few balls)
10 dates pitted
1 cup almond flour
1/2 cup coconut flour
4 TBSP coconut oil
2 tsp Blackstrap molasses
11/2 tsp ginger
1 tsp cinnamon
1/4 tsp ground clove
1/4 tsp nutmeg
Directions
In a food processor blend everything on high for about 1 minute.
The mixture will look like it won't hold together, but it should. Take a little out and play around with it. If it feels a little dry add a little more coconut oil and/or molasses and blend to combine. The key is to have it wet enough to form a ball easily that won't fall apart but not sticky.
Taste the mixture and add more spices if you want more flavor (I added a little extra nutmeg)
If you're going to make cookies, form dough into a large ball and chill in the fridge for about 10 minutes.
If you're just forming into snack balls take desired amount and roll in the palm of your hand. (I like mine bite size)
Take chilled dough out of the refrigerator, place on silpat or parchment paper, and roll with a rolling pin to about 1/4 in thick. Cut with desired cookie cutter and walla! Delicious, healthy Christmas cookies!
Without handling too much, move them to the fridge to chill.
Once they've been in the fridge for even just ten minutes they'll be stiff enough to hold without them drooping.
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