These soft, moist No Bake Gingerbread Cookies are the perfect energy bite for this holiday season. Tasty pre-workout or afternoon pick-me-up.
Delicious No Bake Gingerbread Cookies are stacked on parchment paper with a bite taken out of one

Do you need a little break from all the holiday baking? Try these No Bake Gingerbread Cookies!

You can even call them Gingerbread Energy Bites! Without a doubt, these cookies are the best of both worlds – they taste amazing and are made with wholesome ingredients.

Make them with your family and leave something new under the tree for Santa to enjoy! You never know – Santa could be vegan, paleo, gluten-free, or grain-free. In this case, these cookies have got you covered.

If you like this recipe, you’ll love my No Bake Brownie Bites and my No Bake Cinnamon Roll Cookies.

Why are they called Energy Bites?

I love energy bites, and I also love making them in cookie form!

These No Bake cookies are loaded with delicious real food ingredients.

Energy Bites are the perfect pre-workout. Ya know, hence the name “energy“!

Furthermore, they satisfy my hunger as I am waiting for my dinner to finish up.

Can you eat raw gingerbread dough?

Typically, raw cookie dough that contains raw flour, egg and baking agent should not be eaten!

However, these gingerbread cookies are completely vegan – meaning they are ready to consume right away!

Ingredients are laid out for the no bake gingerbread cookies

Ingredients for No Bake Gingerbread Cookies

Without a doubt, these ingredients are wholesome and taste like the holidays:

No Bake Gingerbread Cookies

Cashews and/or pecans, raw

Medjool dates, pitted

Molasses

Coconut flour

Gingerbread spices

Cinnamon

Ginger, ground

All-spice

Directions for No Bake Gingerbread Cookies

Ingredients are being blended in the food processor to make the no bake gingerbread cookies

First, soak pecans and/or cashews in hot water with a pinch of salt for 4+ hours or overnight.

Second, rinse and drain well.

Then, blend the cashew and/or pecans in a blender or food processor.

Following, add the pitted dates, molasses, and gingerbread spices.

Then, blend until smooth or desired texture/chunkiness, and add the coconut flour until the batter is your desired consistency. Generally, I add 1 tablespoon at a time – the dough should be soft, but firm.

After that, cover the batter and refrigerate for a couple of hours to cool, making rolling easier.

Finally, roll into balls and coat in crushed pecans (optional).

Freeze for an hour and enjoy!

Why should I soak my nuts and seeds?

Delicious No Bake Gingerbread Cookies are stacked on parchment paper

Improved taste– soaking removes the dust, residue, and tannins from the skin.

Gooey Texture – without the tannins, the consistency is so much smoother.

Better for digestion

Easier food preparation – now that the pecans are softer, they are so much easier to work with!

How to Serve No Bake Gingerbread Cookies

Delicious No Bake Gingerbread Cookies are stacked on parchment paper with a bite taken out of one

Generally, these cookies taste amazing on their own!

However, my favorite way to consume these cookies is when I am hankering for something sweet – I love having them at hand to pop into my mouth when passing through the kitchen.

In addition, they taste amazing with your morning cup of coffee or tea.

How to Store No Bake Gingerbread Cookies

Do no bake cookies have to be refrigerated?

Generally, these gingerbread cookies store best in the freezer! Enjoy for up to 3 months.

Enjoy!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Delicious No Bake Gingerbread Cookies are stacked on parchment paper with a bite taken out of one
Delicious No Bake Gingerbread Cookies are stacked on parchment paper with a bite taken out of one

Get the recipe:No Bake Gingerbread Cookies {Vegan}

These soft, moist No Bake Gingerbread Cookies are the perfect energy bite for this holiday season. Tasty pre-workout or afternoon pick-me-up.
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Ingredients

Gingerbread Cookie Dough

  • 2 cups cashews or pecans, raw
  • 1-1.5 cups medjool dates, pitted
  • 1/4 cup molasses
  • 1/3 cup coconut flour

Gingerbread Spices

  • 1 tsp cinnammon
  • 1 tsp ginger
  • 1/2 tsp allspice

Instructions 

  • Soak pecans and/or cashews in hot water with a pinch of salt for 4+ hours or overnight
  • Rinse and drain well.
  • Blend the cashew and/or pecans in a blender or food processor.
  • Add the pitted dates, molasses, and gingerbread spices.
  • Blend until smooth or desired texture/chunkiness, and add the coconut flour until the batter is your desired consistency. Generally, I add 1 tablespoon at a time – the dough should be soft, but firm.
  • Cover the batter and refrigerate for a couple of hours to cool, making rolling easier.
  • Roll into balls and coat in crushed pecans (optional).
  • Freeze for an hour and enjoy!

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.