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.
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!
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:
- Cinnamon Oat Snowdrops
- Mini Pumpkin Power Cookies
- Honey Almond Chai Wafer Cookies
- Soft Molasses Drop Cookies
- Pear Coffee Cake Cookies
- Pistachio Thumbprint Cookies
- 1-1/2 cups raw cashews
- 1 tablespoon virgin coconut oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon sea salt
- ⅓ 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.