Grain-Free Gingerbread Balls

Gluten Free Cookies | 0 comments

I love these gluten-free gingerbread balls, but one day I wanted to make them grain-free as well. I substituted some coconut flour for the oatmeal called for in the original recipe. I found they were a little dry (coconut flour really absorbs moisture) and added some coconut oil as a result. But when I used Medjool dates I did not need to add the oil. Also, some walnuts are oilier than others, so I would mix up the rest of your ingredients and if the mixture seems dry add some coconut oil.

Grain-Free Gingerbread Balls

Joan Donogh
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Servings 36 balls

Ingredients
  

  • 2 cups walnut pieces
  • 1/3 cup coconut flour
  • 1 tablespoon cinnamon
  • 2 teaspoons ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • Pinch salt
  • 1/4 cup molasses
  • 2 tablespoons coconut oil melted (if required)
  • 2 cups pitted dates 350 g

Instructions
 

  • Place walnuts in food processor. Blend until finely ground.
  • Add coconut flour and spices and whirl to combine.
  • Add molasses, coconut oil and half of the dates and whirl until they are blended in.
  • Add remaining dates and blend until mixture sticks together to form a ball.
  • Form dough into small balls - I use my small cookie scoop to portion out the dough - and place on platter or baking sheet lined with wax paper.
  • Place in the fridge until firm, then transfer to a covered container and store in the fridge.
  • These keep well and can also be frozen.

 

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