Raw Gingersnaps

gingersnap
3/4 cup oats
1/2 cup almonds
3/4 cup dates, pitted & chopped
1 tsp ginger powder
3 tbsp pure maple syrup
1 tbsp molasses
1/2 tsp vanilla
1/4 tsp cinnamon
1/8 tsp nutmeg
Sesame seeds & cinnamon for rolling

 

 
Combine oats and almonds in food processor & process to a fine consistency. Add remaining of ingredients and process again until doughy. (If mixture is too dry, add 1 tbsp of water at a time until desired consistency.) Transfer dough to a bowl, stir again, then roll into bite-sized balls. Place the cinnamon and sesame seeds in 2 separate bowls, then roll each ball first in the cinnamon then in the sesame seeds. Let gingersnaps set in the refrigerated for at least 2 hours, then nibble away 
 
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