Grain-Free Gingerbread Balls

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
Prep time
Total time
Recipe type: Dessert
Serves: 36 balls
  • 2 cups walnut pieces
  • ⅓ cup coconut flour
  • 1 tablespoon cinnamon
  • 2 teaspoons ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • Pinch salt
  • ¼ cup molasses
  • 2 tablespoons coconut oil, melted (if required)
  • 2 cups pitted dates (350 g)
  1. Place walnuts in food processor. Blend until finely ground.
  2. Add coconut flour and spices and whirl to combine.
  3. Add molasses, coconut oil and half of the dates and whirl until they are blended in.
  4. Add remaining dates and blend until mixture sticks together to form a ball.
  5. 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.
  6. Place in the fridge until firm, then transfer to a covered container and store in the fridge.
  7. These keep well and can also be frozen.


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