Vegan Ginger Bites Snack (Printable Version)

Soft and chewy bites packed with spicy ginger and wholesome ingredients for a satisfying snack.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup almond flour
02 - 1/2 cup rolled oats
03 - 2 tablespoons ground flaxseed
04 - 2 teaspoons ground ginger
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon sea salt

→ Wet Ingredients

07 - 1/4 cup maple syrup
08 - 2 tablespoons coconut oil, melted
09 - 1 teaspoon vanilla extract

→ Add-Ins

10 - 2 tablespoons finely chopped crystallized ginger
11 - 2 tablespoons chopped walnuts or pecans (optional)

# How To Make:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix almond flour, rolled oats, ground flaxseed, ground ginger, ground cinnamon, and sea salt until evenly blended.
03 - In a separate bowl, whisk together maple syrup, melted coconut oil, and vanilla extract.
04 - Pour the wet ingredients into the dry ingredients and stir until a sticky dough forms.
05 - Fold in the crystallized ginger and, if desired, chopped walnuts or pecans.
06 - Scoop tablespoon-sized portions, roll into balls, place on the baking sheet, and gently flatten each ball.
07 - Bake for 8 to 10 minutes, or until the bites are lightly golden.
08 - Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They come together in under 30 minutes with no special equipment beyond what's already in your kitchen.
  • The ginger kick is bold enough to feel sophisticated but the maple syrup keeps them approachable and naturally sweet.
  • You can eat them straight from the oven or store them for days, which means you're always ready for that 3 p.m. moment when you need something real.
02 -
  • Coconut oil that's too warm or cool will change how the dough comes together—melted but not hot is the target, otherwise you'll end up with either a greasy puddle or clumps that won't incorporate.
  • These bites stay soft for days because of the maple syrup and oil, so don't panic if they feel delicate fresh out of the oven; they're supposed to feel that way and they firm up as they cool completely.
03 -
  • If your bites spread too much during baking, your wet ingredients were too wet—next time, reduce the maple syrup by a tablespoon and add an extra tablespoon of almond flour to balance it out.
  • Crystallized ginger can vary wildly in moisture content depending on the brand. If yours seems extra sticky, chop it finer and dust with a tiny bit of almond flour so it doesn't clump when you fold it in.

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