No Bake Gingerbread Cookies {with Cashews}
These soft, moist No Bake Gingerbread Cookies are the perfect energy bite for this holiday season. Tasty pre-workout or afternoon pick-me-up.
Servings: 12
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!