Grain-free No-Bake Gingerbread Cookie Balls {Gluten-free & Vegan}

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Grain-free No-Bake Gingerbread Cookie Balls {Gluten-free and Vegan} //

Gingerbread is one of my absolute favorite holiday flavors. It’s right up there with dark chocolate and mint anything and of course, nog-flavored goodies. I don’t always have the patience to make a full batch of gluten-free cookies, especially not the kind you have to roll and cut out, then decorate. These no-bake cookie balls are an amazing way to enjoy the unique flavor of gingerbread cookies without the work and the guilt! I love a sweet treat that not only satisfies your cravings, but doesn’t leave you feeling bad about what you just ate. Plus, between the protein from the nuts and the iron from the molasses, one could even argue these cookies are extra good for you!
Grain-free No-Bake Gingerbread Cookie Balls {Gluten-free and Vegan} //

I am sharing this yummy and healthy holiday recipe today as part of my ongoing series with Free People.

This recipe was originally shared on the Free People Blog BLDG 25

Grain-free No-Bake Gingerbread Cookie Balls {Gluten-free and Vegan} //

[print_this] Grain-Free No-Bake Gingerbread Cookie Balls {Gluten-Free & Vegan}
makes 18-24, depending on the size

  • 2 cups raw organic almonds, walnuts or pecans (I went 1 cup each of almonds and pecans)
  • 6 Medjool dates, pitted
  • 3 tablespoons unsulphered organic blackstrap molasses
  • 1 teaspoon ground cinnamon
  • 1/2-inch nub fresh ginger, peeled or 1/2 teaspoon ground ginger
  • dash ground cloves
  • dash ground nutmeg
  • pinch of sea salt

For rolling:
shredded unsweetened coconut (optional)

Add all of the ingredients, except the coconut, to your food processor. Process until a sticky dough ball forms. There will be some visible bits of nuts! Roll the dough with your hands into 1 1/2-inch balls and place onto a parchment paper lined sheet or tray. If it’s sticking to your hands too much, lightly wet them with a little water.

After all the cookie balls are rolls made, gently roll them into the shredded coconut. I store these in the fridge to keep them firm.


Did you make this recipe - or any others from the TY archives?

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13 Responses

  1. Khadijah Zainalabidin says:

    What if I want to make a nut-free version? Any changes?


    • tastyyummies says:

      Hi there, yes it would need major changes to be nut-free, since the base of this recipe is nuts. I would say you may want to find another recipe since taking out the nuts and replacing them with anything else would be an entirely different recipe. Oats could work, but you would be missing the fat from the nuts so you would likely have to add something else. Unfortunately this just might not be the recipe for you. Sorry.

  2. Maybe with sunflower seeds it would work. It doesn’t taste the same but in term of texture it could maybe get close to that. The recipe looks awesome and may be worth the try!

  3. Meghan says:

    This looks delicious! Could I use coconut rolled dates? I only have coconut rolled dates in the house and want to make this tonight!

  4. Gabriella says:

    Hi Beth!

    These sound entirely awesome! Gingerbread is the taste of Christmas to me 🙂 I was thinking of giving these as presents and am just wondering how long you think they would keep for? Also if they would take being covered in chocolate instead of coconut?


    • tastyyummies says:

      Gabriella, I would say they should keep for about 5-7 days. Covered in chocolate sounds yummy too, I like the coconut because it makes them look like little snow balls 😉
      Thanks so much. xo

  5. […] No-Bake Gingerbread Cookie Balls from Tasty Yummies ~ gluten free, grain free, dairy free, egg free, paleo, primal, vegan […]

  6. Tara says:

    Definitely trying these! I love ginger snaps, but haven’t had them in a couple years due to a gluten allergy.

  7. Carla says:

    Hi Beth,
    I am thrilled to have found your recipe for Gingerbread Cookie Balls. My Grandmother always made Gingerbread Boys & Girls at Christmas time & they were one of my very favorite. I haven’t made any in years because of the white flour, sugar & crisco called for in the recipe so now I’m always looking for something “gingerbread”. I just made a batch of your Gingerbread Cookie Balls and they’re divine!! I’m so grateful to you for sharing your recipe. I can hardly wait now to bake some of your Spiced Molasses Cookies. Thank you so much. Merry Christmas!

  8. Elizabeth Resnick says:

    Just made these tonight…they are amazing! I have been craving gingerbread and these are perfect! The molasses really gives it that goingerbread taste. My vegan son loves them too!

  9. deb says:

    Do you soak the nuts to decrease the phytic acid?

    • Beth @ Tasty Yummies says:

      I personally always recommend that whenever possible, even though I don’t always specify in recipes, which can be redundant and not everyone cares that much. In a recipe like this, you would want to soak the nuts, then dry/dehydrate them, so they aren’t too mushy.

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