Raw Vegan Gingerbread Cookies and Cookie Dough Balls

 I’m glad you enjoyed my Weekly Highlights Post from Yesterday.  My effort at consolidating all my previous week’s recipes, eats, and pictures in one handy post.

Everything from my Vegan Creme de Menthe Bars 

To Holiday Peppermint Chia Seed Pudding

To Raw Vegan Chocolate Peppermint Donut Holes


To Kale Chips

But since that was last week, it’s time to move on to a new, raw, vegan, dessert recipe for this week:  Averie’s Raw Vegan Gingerbread Cookies!  I had lots of comments on yesterday’s post about how excited you all were for this recipe. After seeing numerous gingerbread, ginger, and molasses recipes abound lately, but not finding something that was really hitting me exactly where I wanted to be in terms of gluten free and with flavor combos I wanted, I decided to create my own recipe.


Raw Vegan Gingerbread Cookies (and Balls) – 10 Minute Recipe
1/4 c flax seeds & grind
1/4 c walnuts (or pecans)
1/3 c almond meal (or 1/3 c whole raw almonds that you grind)
1 Tsp Cinnamon
1 Tsp Ground Ginger (or fresh ginger if you have it)
1 Tsp Pumpkin Pie Spice (a blend of cinnamon, ginger, cloves, lemon peel, & cardamom)
3 Tbsp Agave
Optional: 1/3 c (packed) brown sugar.  I like my treats to err on the sweeter side.  If you don’t, then skip this and slightly increase the amount of almond meal.  Or, if you’re a raw purist, skip the brown sugar as well.
Yield: Approximately 16 smallish cookies or 32 balls


Blend all ingredients together.  I used my VitaMix or use a food processor

SpicesI used

Dough is ready

You now have 4 choices with the dough:

1.  Form into cookie shapes and let them sit out on your countertop for 6-12 hours and dehydrate naturally.
2. Bake in a low oven such as 325F for 8-12 minutes (or to your liking)
3. Dehydrate as you see fit.  I dehydrated at 118F for 3 hours.

Dehydrating Process:
Form into a cookie shapes.  The batter will be a little sticky but very workable.  Refrigerate if it’s uber-sticky, or bump up the amount of almond flour a bit.
Dehydrate for a few hours to your desired done-ness

This is what the bottoms looked like after 3 hours in the dehydrator. Barely getting crunchy but they did.  I like really soft cookies.  If you like them more crunchy, keep them in the dehydrator, oven, or airing out on the countertop longer.

16 Happy Cookies in the container

Final Dough Option (and probably the easiest! and do this one for the 10-Minute Recipe):
4. Form dough into Balls. adding almond flour one tablespoon at at time, stirring to incorporate, until dough can be rolled into balls. Refrigeration will also help the balls to solidify more as time passes

What I love about these cookies & balls is that they are really authentic tasting, they definitely have a POP of ginger, they are fast, easy, and definitely get you into the Winter Holiday Mood!  Of course, vegan, gluten & soy free is important, too!

Optional Recipe Alterations:
Roll in Cinnamon & Sugar at the end
Roll in Cocoa, Carob, Carob Nibs at the end
Add pumpkin puree to the dough, about 2-3 Tbsp for Gingerbread Pumpkin Cookie Balls
Add 1-2 Tbsp Molasses to the Mixture, increasing the almond or flax meal as necessary to achieve cohesive dough

I love the ginger in these!

Do you like gingerbread or molasses cookies?


9 comments on “Raw Vegan Gingerbread Cookies and Cookie Dough Balls”

  1. Can u use soy nuts and soy flour instead?

  2. How’s the storage on these?? shelf life? are they freezable??

  3. Pingback: Ball Recipes

  4. Could I use ground flaxseed instead since you grind them in the recipe anyways? How much would I need to use of the pre-ground?

  5. Pingback: Chocolate Recipes

  6. oh shoot today is wednesday. I'm an idiot

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