These Pecan Crusted Chewy Gingersnap Bites are a delicious and festive snack or dessert! These gingersnap bites get their chewy texture mainly from the dates. They are then rolled in roasted and chopped pecans for the perfect crunchy coating. Feel feel to roll a few in turbinado sugar- optional but I highly recommend you do the same! You could even try coconut sugar here if you don’t have turbinado.
Main Ingredients in Pecan Crusted Gingersnap Bites
- Pecans roasted in the oven
- Rolled Oats
- Pitted Dates soaked in warm water to soften them making it easier for all the ingredients to combine!
- Gingersnap spices: Ginger, cinnamon and nutmeg
- Molasses for that traditional gingersnap flavour
How to make Pecan Crusted Chewy Gingersnap Bites
Check out the recipe below for the full detailed instructions. These gingersnap bites are so easy to make!
- First, start by roasting the pecans for 10-12 minutes until they are golden and fragrant.
- Soak the dates in warm water while you blend the oats, spices, vanilla and salt in a food processor to combine and break down some of the oats.
- Drain the dates and squeeze out the excess water. Add the dates and molasses to the food processor and blend all the ingredients together until a ball forms while blending!
- Add most of the pecans to the blender (you may want to break up the ball a bit so all the pecans can combine), reserving some for the pecan crust.
- Blend again and roll into 8-9 balls. Chop the reserved pecans very finely and roll the gingersnap bites in the pecans to coat. Optional but highly recommended: Roll a few of the bites in turbinado sugar for the traditional gingersnap cookie feel!
If you try these gingersnap bites, let me know what you think by leaving a star rating and review!
Pecan Crusted Chewy Gingersnap Bites
- 1/2 cup raw pecans
- 3/4 cup loosley packed pitted dates, soaked in warm water
- 1 cup rolled oats
- 1 tsp cinnamon
- 1 ½ tsp ground dried ginger
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 tbsp molasses
- Optional* turbinado or coconut sugar for rolling a few
- Preheat the oven to 350F.
- Place the pecans on a baking sheet and roast for 10-12 minutes until they are slightly browned and fragrant.
- While the pecans bake, measure out the dates (loosely packed) and place them in a small bowl with warm water for 2-3 minutes. I like to break them apart in the water to make sure they don't have any pits- even when I buy pitted dates I still find a few!
- Add the oats, spices, salt and vanilla to the bowl of a food processor or high power blender. Blend for about 30 seconds to combine and break down the oats. Once the dates have been soaked for a few minutes, drain and squeeze out the excess water. Add to the food processor.
- Next, add in the molasses and blend together until combined and the mixture clumps together in a ball while blending.
- When the pecans are out of the oven, set aside 3-4 to reserve for later, and add the rest to the food processor while they are still hot, the heat will help to "wake up" the flavour of the spices. Pulse again to combine the pecans. You may have to break apart the clump before blending in the pecans.
- Very finely chop the reserved pecans and transfer to a small bowl. If the pieces are too large they won't coat the bites well.
- Roll the gingersnap mixture into 8-9 balls between your palms. I measured out one heaping tablespoon for each ball and got 8.
- Roll the gingersnap bites in the chopped pecans to coat the outside. If they are not coating well chop the pecans again- the finer they are chopped the better they stick to the bites. Optional: Coat a few in turbinado sugar!