Chewy Gingersnap Cookie Dough Balls

December 17th, 2013 at 5:05 am
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Chewy Gingersnap Cookie Dough Balls - Daily BItes

Ring the bells! It’s cookie season.

If your oven is working all hours of the day like an elf in Santa’s workshop this month, then ring the bells again because these cookies are no-bake. I’m a huge fan of gingersnaps and an even bigger fan of raw cookie dough, so I smooshed the two ideas together and BAM! These Chewy Gingersnap Cookie Dough Balls are the delicious result.

So every year at Christmas, I try to come up with some new recipes to add to my collection of holiday favorites. These cookie dough balls were just a fun result of my Saturday in the kitchen a few weeks ago, but after one bite I said to myself, “I have to share these with my people.”

And “my people” is you! So up on the web the recipe goes.

Chewy Gingersnap Cookie Dough Balls - Daily Bites

Believe it or not, the spices in these cookie dough balls are super anti-inflammatory and anti-viral, meaning they’ll help you stay healthy this season. I hesitate to call cookies a “health food,” but these come pretty close. You just won’t taste it because they’re so sweet and flavorful.

If you want to stay in tip top health all winter, watch my video on 5 foods to eat now for immune support. I try to eat at least 3-4 of them on most days, which used to feel hard but isn’t anymore. Ah, the power of habit.

Most of my Christmas cooking memories don’t have much to do with cookies. Pies, bread puddings, and savory dishes were more my mom’s style. Cookies became my thing when I wrote my cookie book and turned my kitchen into a super healthy cookie factory for 4 months. Regardless, cookies—both baked and no-bakes—are now my favorite holiday treat to prepare!

Chewy Gingersnap Cookie Dough Balls - Daily Bites

If your season is anything like mine, December always ends up being somewhat of a blur, no matter how much I try to scale it back. But if you can carve out a little time for some super healthy baking, here are a few more fun cookie recipes you might enjoy:


Chewy Gingersnap Cookie Dough Balls

Yield: Makes 18-20

Enjoy these no-bake grain-free cookie dough balls as a special holiday treat. They're bursting with the flavors of fragrant spices and toasted nuts.


1-1/2 cups raw cashews

1 tablespoon virgin coconut oil

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon sea salt

1/3 cup (packed) pitted Medjool dates

2 tablespoons maple syrup, preferably Grade B


Place the cashews in a clean, dry skillet set over medium heat. Toast, stirring often, for 5-8 minutes until golden brown and fragrant. Transfer the hot cashews to a food processor fitted with the steel blade. Add the coconut oil, cinnamon, ginger, allspice, and sea salt. Process until finely ground, about 30 seconds.

Add the dates and maple syrup. Process until the ingredients are incorporated and the mixture holds together when pinched with your fingers, 20-30 seconds.

Roll the dough into balls about 1 to 1-1/2 inches in diameter. Store in an airtight container in the refrigerator for up to 5 days.


  1. Hello Hallie,

    So if I needed to substitute for the coconut oil would you suggest grapeseed oil, light olive oil or vegetable oil?

    I enjoy your recipes so much. Have a very Merry Christmas!


  2. Would you recommend soaking the dates if they’re hard? I can’t seem to find soft, moist medjool dates.

  3. These sound yum! I wonder if you could use a cookie cutter to make shapes with them? It would be fun to have a raw and healthy version of gingerbread cookies :) One less cookie to bake sounds good to me!

  4. I am adding this to my list of recipes to try. Thanks!

  5. I can’t wait to try and recommend these! Thanks for making a grain-free cookie that is also free of almonds. I find that this is a common allergen in many of my patients but so many grain-free recipes call for almond flour, so it is great to have a new option!
    Thank you :)

  6. So happy to be one of you people :) Love this recipe!

  7. Two questions:

    1.)After the cashews are toasted and ground, about how much do you end up with?
    2.)I can’t have dates, what might I substitute in their place?

    Thank you!

    • Nic: I’m not sure the amount of the ground cashews as I’ve never measured them after grinding. Instead of the dates, you might try dried apricots or soaked prunes. You may need a little more maple syrup if you do that since they won’t be as sticky.

  8. Nancy Deal-Whitacre said on December 19, 2013 at 4:39 pm

    I think I’ll try dipping them in dark chocolate…….everything’s better that way!!

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.