These Ginger Cookie Dough Balls are spiced with ginger, molasses, cinnamon, nutmeg, and cloves. Sound like your favorite cookies? You betcha. Because that’s exactly how they taste. They’re soft and dough-y, just like a great ginger cookie dough mix before it goes into the oven for baking. One big difference – this cookie dough is safe to eat. Thank you coconut and almond flours!
We love a good spicy ginger cookie around here. And these cookie dough balls are no exception. It’s the molasses more than the spices, that give this edible raw cookie dough its amped-up flavor! But of course, the spices are still essential.
Are Ginger Cookie Dough Balls easy to make?
Definitely. The ingredient list looks long, but don’t be fooled. It’s mostly spices at the end making up the length. These cookie dough balls come together in 10 minutes or less, and take just an hour to chill and set in the fridge before they become cookie dough snacking perfection.
Start by melting the coconut oil over low heat. Add all dry ingredients, including the spices together, and stir with a spatula or whisk to combine them evenly. Then pour in the maple syrup, coconut oil, molasses, vanilla, and plant-based milk. I used soy milk, but any plant-based milk works.
Fold everything together, and a cookie dough texture starts to appear. Once it’s well combined, scoop the batter out onto a lined cookie sheet using a cookie or ice cream scoop. You can shape them by hand, too. Just know that the dough is delicate, and that’s the way it’s supposed to be. They need the hour in the fridge for the coconut oil to set and act as the binder. But they’re definitely still roll-able through that cane sugar coating. For now, they’re kind of soft, but all that will change with your first bite in 60 minutes. It’s kind of magical.
Why coconut flour?
Granted, coconut flour isn’t for everyone. But in raw cookie dough balls, it’s my all-time favorite ingredient. Oat flour is super common in raw, edible cookie doughs. I’ve made a ton of them this way, and they’re delicious. But oat flour can be difficult for some people to digest. Soaking or cooking oats makes them much easier to digest, so the raw uncooked flour, though safe to eat, can disagree with some sensitive stomachs – like mine.
Enter, coconut flour. It’s high in fiber, low in carbs, and easier on the digestive system. With oat flours, anyone with gluten intolerance or allergy (hands up, me again) has to be careful that the brand they’re buying is gluten-free. And the certified gluten-free ones are always more expensive since they need to be processed in a dedicated GF facility.
Coconut flour, on the other hand, is gluten-free by nature, and generally always labeled GF since its main consumers are, well, gluten-free. It has a grainier texture than other flours, but it doesn’t spike blood sugars or cause gluten-related symptoms and digestive issues.
Our 7-year-old is Type 1 Diabetic and wears a continuous glucose monitor. So I get to see exactly what happens to his blood sugars after every snack, meal, and dessert. When he eats a regular cookie, it’s a struggle to keep his blood sugars in check. But when he eats a coconut flour cookie? No problem at all. It’s smooth sailing.
These Ginger Cookie Dough Balls are
- Bursting with Gingery flavor
- Easy to make in 10 minutes or less
- Taste just like raw cookie dough
- Packed with fiber
- Full of healthy, nut based protein
- Raw, no bake, snacking deliciousness
More raw, edible coconut flour based cookie dough recipes
- Lemon Sugar Cookie Dough Balls
- Chocolate Chip Cookie Dough Balls
- Double Chocolate Peppermint Cookie Dough Balls
So here they are, our Ginger Cookie Dough Balls (coconut flour-based). If you make these raw, edible cookie dough balls, let us know how it went! Leave us a rating, a comment, or a picture, and we hope you love them as much as we do – Enjoy!
Ginger Cookie Dough Balls – Coconut Flour
- 6 tbsp Coconut Flour
- 6 tbsp Almond Flour
- 5 tbsp Coconut Oil, melted
- 5 tbsp Cane Sugar, divided 3 tbsp for dough, 2 tbsp for rolling
- 3 tbsp Plant based milk plus more as needed
- 1 tbsp Molasses *use 1 tbsp for a milder version and up to 2 tbsp if you like a deep ginger cookie flavor
- 1 tsp Pure Vanilla Extract
- 2 tsp Ginger
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ⅛ tsp Cloves
- Add coconut flour, almond flour, salt and dry spices to a mixing bowl and gently stir with a whisk until evenly combined
- Add molasses, vanilla and melted coconut oil to the dry ingredients and fold in until evenly combined and a cookie dough texture appears
- Depending on how much molasses you chose to add, the plant based milk will vary slightly so add 1 tbsp at a time and fold in well after each addition until the dough is moist enough to stick together into balls
- Use a cookie scoop or your hand to shape into balls and roll through the additional 2 tbsp of cane sugar until well coated (just place your 2 tbsp cane sugar into a small bowl for rolling)
- Place sugar coated balls onto a lined baking sheet or plate and refrigerate for 1 hour or until set – then Enjoy! (see notes for tips on storing)