No-Bake Gingersnap Cookie Bars are the BEST pregnancy snack! These sweet and spicy snack bars are loaded with healthy fats from coconut and cashews to keep you satiated and energized, and they are sweetened simply with dates, a fabulous food for late pregnancy.

Did you know women who consume approximately 6 dates per day during the last 4 weeks of pregnancy have a greater cervical dilation and ripening and a reduced the need for induction and augmentation of labor compared to those who didn’t consume dates?! Sounds pretty great right?! We have a whole post about why you should eat dates during pregnancy here!

These raw, paleo-friendly bars get their spicy kick from ground ginger, which happens to be one of the most effective and safe herbal remedies to aid in pregnancy nausea and vomiting. Incorporating ginger in your diet can give your digestion a boost and reduce morning sickness. Yes please!

No-Bake Gingersnap Cookie Bars are like the lovechild of a larabar and a gingersnap cookie. With only 8 ingredients and no cooking required, these snack bars are super quick to make (and easy to eat!).

Edith is obsessed with larabars and always requests one at the store. I don’t love larabars because they are so damn EXPENSIVE, so we try to make these at home instead. This recipe is super fun to make with toddlers. Pushing buttons, dumping measuring cups, and flattening the dough are all perfect toddler tasks.

This recipe calls for cashews, which have a natural sweetness to them. If you can’t do cashews, you could swap in pecans for an equally delicious treat. If nuts are off the table entirely, try sunflower seeds (I haven’t tried it, but I think they’d be pretty delicious!)

Print Recipe

No-Bake Gingersnap Cookie Bars

Prep Time5 mins

Cook Time15 mins

Course: Dessert, Snack

Cuisine: American

Keyword: cookies, No-bake

Servings: 20 cookies

Author: Liz Winters

Equipment

• Food Processor or Blender

Ingredients

• 1 cup roasted cashews
• 1 cup shredded coconut
• 1 cup deglet dates chopped
• 2 tsp ground ginger
• 1/2 tsp cinnamon
• Pinch nutmeg
• 1/4 cup coconut oil, solid

Instructions

• Add cashews and coconut to bowl of a food processor and pulse into a rough crumble.
• Roughly chop the dates then add them to the food processor with ginger, cinnamon, nutmeg and coconut oil. Process until dough comes together
• Remove dough ball from food processor and place on a parchment line baking sheet. Flatten into a ¼-½" thick square.
• Place in freezer to harden for 15 minutes and then using a sharp knife, slice into 2x3" rectangles.
• Store in fridge in a sealed container for up to 2 weeks.

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