Raw Gingersnap Cookie Bon Bons
[Grab a few of these babies and while away the afternoon. . . . ]
Seriously, what more do you need than the word “bon bons” in a recipe title to know you want to make these asap?
Still need more? Okay, then, how about this:
- NO-COOK!
- EASY!
- QUICK!
- GINGER SNAP!
- LOW GLYCEMIC!
- COOKIE DOUGH-LIKE FILLING!
- AMAZING COCONUT-CINNAMON COATING!!
- I ATE SIX OF THEM IN LESS THAN 10 MINUTES!!!
(Oh, wait. Did I say that last one out loud?)
I got the inspiration for these little balls of bliss from the recent Raw Cake Pop event co-hosted by Lisa of Vegan Culinary Crusade and Nicole of A Dash of Compassion. I was late to the party and didn’t have a chance to enter the event, but just looking at all those innovative cake pops made me want to try my own hand at these confections. Even missing the necessary equipment (just imagine they’re beckoning from atop a lollypop stick), I forged ahead anyway. As soon as I saw Deanna’s raw cake pops, each irresistible orb in its own shiny white coat(ing), I knew I’d use that for my recipe, too. But what about the all-important interior?
[And also delicious as a snack without the coating.]
While I’ve made raw chocolate chip cookie dough before and absolutely loved it, this time I wanted to go for a less common flavor (but one I love equally well). One of my all-time favorite recipes in my sugar-fheavy, pre-ACD, pre-gluten-free, pre-HH days was called Triple Ginger Cookies from that 80s and 90s staple, the Silver Palate cookbook. It’s a mélange of molasses, three kinds of ginger and loads o’ brown sugar that bakes up into chewy, crackly, intensely ginger cookies that are extremely addictive.
Without the candied ginger (or most of the other ingredients), I decided to go for the same ginger intensity. To reproduce the distinctive bite of molasses, I chose yacon syrup, which has a slightly milder flavor and not quite the same mineral undertones, but worked well nonetheless. I also added more spice to the mix, with cinnamon and a touch of cloves to balance out the ginger. These are great eaten on their own without adornment, but if you have the time and inclination, the “white chocolate” coconut coating is a showstopper. It firms up completely after a few minutes in the freezer and remains firm at room temperature, so you can line these up on a plate and serve at the end of a dinner party or on a buffet table. Or, if you’re like me, you serve them for no particular occasion at all. . .mostly because you just like the word, “bon bons.”
[A mouth-watering bite of gingery cookie dough bliss.]
Raw Gingersnap Cookie Bon Bons
The variations are endless for these yummy bites–either press into a loaf pan and cut in squares, or roll into balls and coat in “white chocolate” coating for a mind-blowingly good treat (and an impressive gift). The balls are great without the coating, too, for a healthy snack, or frost the bars with icing before cutting–either way, they won’t last long.
Cookie “dough”:
2/3 cup (110 g) raw natural almonds
2/3 cup (110 g) raw or lightly toasted cashews
2/3 cup (65 g) old-fashioned rolled oats (not instant or quick cook)
2 tsp (10 ml) cinnamon
1/4 tsp (1 ml) ground cloves
2 tsp (10 ml) whole chia seeds, measured and then ground into a powder in a coffee grinder (or use 1 heaping Tbsp/20 ml chia meal)
pinch fine sea salt
1 Tbsp (15 ml) finely grated fresh ginger pulp
2 Tbsp (30 ml) yacon syrup
50-70 drops plain or vanilla stevia liquid, to your taste (about 1/2 tsp/2.5 ml)
up to 2 Tbsp (30 ml) almond or soy milk, as needed
“White Chocolate” Coating (adapted from this recipe):
2 cups (160 g) raw unsweetened shredded coconut
2 Tbsp (30 ml) coconut oil, preferably organic
1 Tbsp (15 ml) coconut sugar (for ACD Stage 1, use more stevia)
15-25 drops plain or vanilla liquid stevia, to your taste
1/2 tsp (2.5 ml) pure vanilla extract
extra cinnamon, if desired, for sprinkling
Make the dough: Place the almonds, cashews, oats, cinnamon, cloves, chia and salt in the bowl of a food processor and process until the mixture resembles a very fine meal (like a coarse cornmeal). Add the remaining ingredients and process until it begins to come together in a ball. It should look fairly dry but stick together when pinched between your thumb and fingers. Add milk only if absolutely necessary to make the dough stick together; it should not be wet.
Using a small scoop or a teaspoon, scoop the dough and form into balls. Place on a plate in the freezer to firm up and become very cold, 10-20 minutes. (Alternately, press the “dough” in the bottom of a loaf pan and refrigerate).
Prepare the coating: Place all ingredients in the container of a high-powered blender and blend until perfectly smooth and liquid, about 5 minutes, scraping down sides as necessary. Pour the mixture into a small, deep bowl. (If you don’t have a high-powered blended, you can first process the mixture in a food processor until it comes together and looks like coconut butter, up to 10 mintues. It should be loose. Transfer the coating to a regular blender and blend, in batches if necessary, until perfectly smooth and liquid. Transfer to a bowl).
Coat the bon bons: Line a large, flat plate with plastic wrap and set aside. Dip each ball in the coconut coating until it is completely covered. Scoop out carefully with a fork, and tap the fork handle on the edge of the bowl so that excess coating drips back into the bowl. Place on the plate and return to the freezer until coating is solid (about 5 minutes); then repeat the coating process once more. Sprinkle gently with cinnamon, if desired. Once the coating is hard, the bon bons may be kept in the refrigerator. Makes about 20 bon bons. Store, covered, in the refrigerator up to one week.
Find other sweet recipes with stevia at Raj and Sonia’s Sugar-Free Sundays, healthier recipes at Amy’s Slightly Indulgent Tuesdays, raw foods at Raw Food Thursdays, and allergen-free recipes at Cybele’s Allergy-Friendly Fridays.
Last Year at this Time: Gena’s Raw (Bean-Free) Broccoli Hummus
Two Years Ago: Virtual Vacation by the Sea and Appetizers for Two (Almond Feta “Cheese,” Raw Sunflower Seed Pâté, and Cinnamon Roasted Chickpeas)
Three Years Ago: French Toast Soufflé with Summer Berries (ACD-Stage 3 friendly if you use gluten free bread and omit the liqueur)
Ricki, have you been peeking into my dreams? A perfect raw ginger cookie has been the holy grail I’ve been searching for. I’m very happy to hear that our cake-pop challenge inspired this delightful recipe. I have happily bookmarked it to try as soon as I finish eating through my freezer stock of cake-pops!
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Ricki Reply:
May 14th, 2011 at 9:25 am
Thanks so much, Lisa! If you’re a true ginger lover (like me), you could even add more ginger with some of the ground stuff. I would have loved to add candied ginger to these but sadly am not allowed to eat it.
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Ricki, these are fabulous! I’m so glad our Raw Cake Pop event inspired you to create these. If you had made these in time for the deadline, I’m confident they would be in the running for first prize. Lisa and I are both lovers of all things spice (especially ginger), and I particularly love your innovative white coconut coating. Thanks for a great recipe!
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Ricki Reply:
May 14th, 2011 at 9:21 am
Thanks so much, Nicole! And yes, it was totally inspiring to see all those entries and read all those recipes! But I can’t take credit for the coating–that was all Deanna’s idea.
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These look so scrummy. I love ginger
As you said that yacon syrup was used to replace molasses do you think I could substitute molasses back in? Maybe just 1Tbsp because of the stronger flavour?
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Ricki Reply:
May 14th, 2011 at 9:21 am
Emma, I’m sure molasses would work here, yes! If you use only one Tbsp, adjust the liquid (but be sure the “dough” isn’t too wet!). I may be wandering back toward molasses myself in the future, as it’s got a low GI and is so healthy.
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Ginger! Coconut! Almonds! Decadent health food all rolled into handy litte bite-size snacks. How do you ever find the time to create all of these great recipes?
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Ricki Reply:
May 14th, 2011 at 11:18 am
Aw, thanks, Gretchen. Wish I *didn’t* have so much time to eat all of them, though. . . !
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Yum! I love what you did for the insides. The kiddo adores gingersnaps. I’ll have to try this one out on him. I’ve never used yacon syrup before. Must search that out.
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Ricki Reply:
May 14th, 2011 at 12:26 pm
I like yacon, but truthfully, if I wasn’t on the ACD I probably would just use molasses instead. So if you can, go for it!
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Oh these look so good! That coating recipe is such a good idea and I may use it for other things like nuts or cookies. Pretty photos too
Teenie Foodie
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Ricki Reply:
May 14th, 2011 at 4:51 pm
Thanks so much! I actually use a very similar idea for a coconut bark I made, here. But I bet it would be great on bars or for “chocolate” covered nuts–mmm!
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will have to try with quinoa flakes and report back! these look delish.
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Ricki Reply:
May 14th, 2011 at 4:51 pm
Yes, please let me know how they turn out!
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Oh. My. Heavens. I need to make these… as soon as I’ve finished the raw biscotti I made for the SOS Carob! (Which I still need to post about, actually…)
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Ricki Reply:
May 15th, 2011 at 9:39 am
Yes! Yes! Raw biscotti!!
Can’t wait to see them. And I think you’ll enjoy these little bites, too. 
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Thank you so much Ricki! I love Gingernut cookies, so I’m looking forward to try this raw (and healthier!) version.
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Ricki Reply:
May 15th, 2011 at 9:39 am
Yay! Thanks so much.
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these sound wonderful – and look great with the white chocolate coating – though I don’t go gooey over the word bon bons because when I was growing up it meant either the christmas crackers or the crunchy sweeties that I didn’t fancy – would much prefer some soft cake pops with plenty of flavour
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Ricki Reply:
May 15th, 2011 at 9:40 am
Since they weren’t on a stick, I felt I couldn’t in good conscience call them “cake pops”
I always have visions of a very wealthy woman lazing about and watching TV in her frilly bathrobe, eating bon bons. . . it let me fantasize about a life of leisure! 
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Oh, Ricki, you are sooo amazing! I absolutley adore gingersnaps. I liked all your photos, but that last photo really got me! I’m not eating chia seeds right now (sigh), so I amay have to improvise.
I do have yacon syrup from making your Cinnamon Almond Fudge before (yummy stuff!) and all the other ingredients. 
Shirley
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Ricki Reply:
May 15th, 2011 at 9:41 am
Shirley, you could easily (gluten-free easily, in fact!) use flax instead of chia. Just double the amount of ground flax. It might confer a bit more flaxy flavor, but they’d still be good.
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I just made these for someone’s birthday present … wonderful! I’m so glad I have some leftovers! I can’t get over how pretty/delicious/nutritious these are. Thanks so much for the recipe!
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Ricki Reply:
May 15th, 2011 at 9:43 am
Wa-hoo! So glad you liked them and they came out pretty! I know coating them is a bit of a bother, but I find that the final result is sooooo worth it. Happy birthday to your special someone!
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ooh, these sound great, and i want to try that coating! i keep trying to win stevia but i’ve been unlucky… will have to get around to purchasing it soon
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Ricki Reply:
May 15th, 2011 at 12:49 pm
I loved the coating–really “made” the bon bons! And yes, I think stevia is worth purchasing. . . then again, it’s one of only 2 sweeteners I’m allowed, so I don’t have much choice.
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This is so unbelievably brilliant Ricki! My two favorite sweet flavors in a healthier format.
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Ricki Reply:
May 15th, 2011 at 8:09 pm
Yay! Glad you like them! I liked gingersnaps as cookies, but I love them as raw cookie bon bons!
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These look SO incredible, Ricki. Nicely done!
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Ricki Reply:
May 15th, 2011 at 9:33 pm
Thanks so much, Gena! Means a lot when I know how familiar you are with all kinds of raw treats!
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These are so gorgeous! I want to bite into one right now. Raw food is sooo amazingly innovative. It’s incredible. Well done Ricki. Next time we get together (let’s get planning!) please bring me some of these? xo
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Ricki Reply:
May 16th, 2011 at 8:07 am
Sounds like a plan! I think you will love them. Yes, let’s get planning!
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Genius! I don’t know how you create, create, create but I love that you do
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Ricki Reply:
May 16th, 2011 at 10:39 pm
Aw, thanks, Michelle.
Somehow, when it comes to sweets, the possibilities are endless. . . 
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[...] (cool, right) so I was at home without him during the day. I was able to clean the house, make some raw desserts, carrot salad and seitan italian ‘sausages’ for a cookout we were going to later that [...]
Those look so amazing.
So glad to have found your blog again.
Peace and Raw Health,
Elizabeth
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Ricki Reply:
May 17th, 2011 at 3:49 pm
Thanks so much, Elizabeth! And thanks for commenting.
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Oh my, Ricki! These look SO good. Think I can eliminate the yacon and add more stevia? I’m dealing with an elimination diet right now and am limited on sweeteners. I know it won’t taste exactly the same, and I’d have to experiment a bit. But no fructose for me for the moment, and yacon (and agave) are all fructose!
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Bon-bon, bon-bon, bon-bon — such a lovely word, and you’ve illustrated it so well.
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These look good and I’d love to make them for a party… can I make them in advance and freeze them?
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Ricki Reply:
May 18th, 2011 at 12:54 pm
Hi Anne,
I’ve never frozen them, but I’d be wary of the coating. You could make the balls, freeze them, then coat them an hour or so before you go (but do a few testers a day or so before to be sure you’re comfortable with the dipping process. . . it can be a bit fussy). The raw balls will freeze well, for sure. And once they’re frozen, it will be easier to dip them, as the coating will harden really quickly if they’re ice-cold.
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Oh man, these look tasty! I can’t decide what part I would like more – the coating or the inside!
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Ricki Reply:
May 19th, 2011 at 10:10 pm
I have to be honest, it was a toss up for me, too!
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These look amazing! I love ginger, so I would dig these!
Thanks for sharing
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Those look to DIE FOR!!!!!!! omigod I want them right now!!!!!
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These look fantastic! I’ve been really into raw cookie dough treats lately..gingersnaps are one of my favorite cookies, so I think I DEFINITELY need to try this variation!
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Hey Ricki, just wanted to let you know that I used a link to this recipe on my blog post this morning…because quite frankly, these are magnificent and I just had to share them with my followers! THank you! http://blog.heartfeltandhungry.com/2011/06/11/raw-gingersnap-cookie-bon-bons.aspx
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Wow these look seriously amazing!
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Can something be substituted for yacon syrup? I have all the ingredients but this!
Thanks!
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Ricki Reply:
January 21st, 2012 at 6:51 pm
Ronnda, you could use half molasses and half agave (ie, one tablespoon of each) or just 2 tbsp of agave. I think maple syrup would work, too, but you’d need to cut it by about a teaspoon (since it’s thinner than the other two). Obviously, the taste will change when you don’t use yacon, though! Hope that helps.
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How did I miss these little guys? They are so going on my baking to-do list!!
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Cool!
Will try to make those today
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Thank you so much for this recipe, I made them last week and they were great. My kids loved them.
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[...] Yacon Syrup Yacon is extracted from the yacon plant. A dark, sticky liquid, it’s often compared to molasses, though its glycemic index is much lower (and its flavor not as sweet). I use yacon sparingly, always in combination with another sweetener, as some find its tangy flavor a little too strong. My favorite yacon-sweetened recipes are this Black Bean Fudge and these Raw Gingersnap Cookie Bon Bons. [...]
WOW! These look amazing! How did I miss them??? Thanks so much for sharing them at Raw Foods Thursdays! I’ve made raw cookies before, but the coating is brilliant! And so beautiful!!
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Ricki Reply:
September 21st, 2012 at 9:05 am
Thanks, Heather!! I loved the coating (made it on its own a couple times. . . !)
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Oh my!!! I LOVE these flavors together and I’m really excited about this coating. I cannot have chocolate so to have a coating on a cookie or even on a GF Bite sounds divine! I’m definitely trying these this weekend! Thanks!!!
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Ricki Reply:
September 21st, 2012 at 9:06 am
Thanks so much, Christina! Glad you like them. And yes, it would work well on a cookie, I think.
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[...] And if that isn’t enough to tickle your taste buds, Ricki of Diet, Dessert & Dogs shared her Raw Gingersnap Cookie Bon Bons. [...]
[...] Gingersnap cookie bon bons from Diet Dessert n Dogs….. To quote my all time favourite wrestler Sheamus “Have you ever seen a ginger [...]