Raw Gingersnap Cookie Bon Bons

[Note: this recipe is now available in my cookbook, Naturally Sweet and Gluten-Free, along with over 100 more refined sugar-free, gluten-free, egg-free and dairy-free treats!]

candida diet gingersnap truffles on rickiheller.com

[Grab a few of these babies and while away the afternoon. . . . photo credit for photo above: Celine Saki]

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!

(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.]

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

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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)



  1. 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!

    • 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. 🙁

  2. 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!

  3. 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?

    • 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. 🙂

  4. 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?

  5. 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.

    • 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! 🙂

  6. 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

    • 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! 🙂

  7. will have to try with quinoa flakes and report back! these look delish.

  8. 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…)

  9. Thank you so much Ricki! I love Gingernut cookies, so I’m looking forward to try this raw (and healthier!) version.

  10. 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

    • 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! 😉

  11. 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, 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. 🙂

  12. 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!

    • 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! 😀

  13. 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 🙂

    • 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. 😉

  14. This is so unbelievably brilliant Ricki! My two favorite sweet flavors in a healthier format.

  15. These look SO incredible, Ricki. Nicely done!

  16. 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

  17. Genius! I don’t know how you create, create, create but I love that you do 🙂

  18. Those look so amazing.
    So glad to have found your blog again.
    Peace and Raw Health,

  19. 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!

  20. Bon-bon, bon-bon, bon-bon — such a lovely word, and you’ve illustrated it so well. 🙂

  21. These look good and I’d love to make them for a party… can I make them in advance and freeze them?

    • 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. 🙂

  22. Oh man, these look tasty! I can’t decide what part I would like more – the coating or the inside!

  23. These look amazing! I love ginger, so I would dig these!
    Thanks for sharing 😀

  24. Those look to DIE FOR!!!!!!! omigod I want them right now!!!!!

  25. 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!

  26. 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

  27. Wow these look seriously amazing!

  28. Ronnda Stapleton says

    Can something be substituted for yacon syrup? I have all the ingredients but this!

    • 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. 🙂

  29. How did I miss these little guys? They are so going on my baking to-do list!!

  30. Cool!

    Will try to make those today 🙂

  31. Thank you so much for this recipe, I made them last week and they were great. My kids loved them.

  32. 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!!

  33. 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!!!

  34. Dina Bowen says

    Ricki what can I use as a substitute for the oats? Buckwheat groats? Quinoa? Millet? How would I use it? Thank you and I can’t wait to make these!

    • If you can find quinoa or buckwheat flakes, Dina, you can use those; but they will change the flavor. You could also try coconut flour (I’d start with 1/4 cup or 60 ml and add a tablespoon more at a time until you get the right texture, if necessary). The coconut flour will also absorb moisture like the oats, but won’t really change the flavor. Let me know how it works out if you try them! 🙂

  35. Yum yum yum! I will have to try these! Maybe with a substitute for the oats and cashews.

  36. Ricki I could not get the coating to become liquid. It remained almost in the same consistency as the cookies. I used both a Vitamix blender and a food processor. Love to know where I went wrong.

    • Hi Jana, I’m not sure! I would need a little more info. Was your coconut dry? Was it non-sweetened? Was it raw (ie, not toasted)? It could be that you didn’t blend long enough, or it could be that the coconut lacked enough oil (in which case, I’d add maybe a teaspoon more coconut oil). Sometimes if you get liquid into it (ie water or any other liquid), that can cause the oils to sieze and it will look curdled and won’t come together into a liquid. Apart from those reasons, I honestly don’t know. You could try buying the ready-made coconut butter (also called coconut mana sometimes) and melt it first, then just add the other things and blend. I’ve made these literally dozens of times without issue–sorry I can’t be more help!


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