These gingerbread chocolate chip bites are a great no-bake, festive and healthy snack that come together in just 10 minutes.
I used to make a lot of balls/bites/snacks rolled into circular form…whatever you want to call them. My favorite, however, is ballz.
I would pop them throughout the day whenever I was (ironically) too busy cooking, styling, photographing other food to eat, before a workout, after a workout, while making dinner and starving, before bed as dessert, seriously…all the time.
I think the first recipe I ever shared of them were these oat almond date energy bites. But then one day, I just randomly stopped for no particular reason.
But, I missed my balls.
So earlier this fall I made pumpkin spice chocolate chip bites which seemed to be a big hit (and definitely were in my house as about 5 batches were made) and now, we’re doing gingerbread chocolate chip bites.
If I thought I loved the pumpkin ones, these are even better.
Gingery, spicy, chocolaty, chewy and (relatively) healthy!
Honestly, I’d rather eat these than the loads of red and green food colored, candy stuffed cookie concoctions I’m seeing everywhere lately.
Real food for the win.
MORE GINGERBREAD RECIPES TO TRY:
Gingerbread Waffles
Gingerbread Oatmeal
Dairy Free Gingerbread Pudding
Gingerbread Collagen Cookies
Gingerbread Chocolate Chip Bites
Ingredients
- 1 cup oats
- 1/2 cup pecans
- 4 medjool dates, pitted
- 1 tablespoon flax seed meal
- 1 tablespoon chia seeds
- 1/4 cup crystallized ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- pinch of kosher salt
- 2 1/2 tablespoons molasses
- 1/3 cup dark chocolate chips
Instructions
- Combine the oats, pecans and dates in a food processor and process until finely chopped.
- Add the crystallized ginger, flax, chia seeds, spices and molasses and pulse until fully combined and mixture can be “pinched together” and hold it’s shape.
- Transfer mixture to a bowl and fold in the chocolate chips.
- Rolls the mixture into balls.
- Store in an airtight container in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
The mixture would not mix in my food processor.
I just made these again last weekend to bring to a friend’s house and had no problems blending in my food processor. Do you have a regular sized processor? I’d imagine one of the mini ones might struggle with dates especially if they were harder. Were your dates soft or old and harder? If the latter, you can always soften them by soaking them in warm water for a few minutes. Sorry you had trouble but I cant imagine why you weren’t able to process the mixture with a regular powdered food processor.