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No-Bake Gingersnap Cookie Bars

Liz Winters
Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert, Snack
Cuisine American
Servings 20 cookies

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.
Keyword cookies, No-bake