Gingerbread Dunkers Recipe

When I develop a recipe, I spend a lot of time thinking, trying, and adjusting. I spent more time on developing these gingerbread dunkers than any other recipe this year. And it paid off.

Gingerbread dunkers cross-section

Here are the criteria I set for this gingerbread recipe

  • Grab-and-go snack
  • Whole food plant based
  • Vegan
  • Dairy free
  • Gluten free
  • No added sugar
  • No added salt
  • No added oil
  • A snack that I believe would be approved by Dr Greger, Dr Fuhrman, Dr McDougall, Dr Esselstyn, Engine 2 Diet, and Forks Over Knives
  • So healthy you can eat as many as you want
  • Easy to make
  • Quick to make
  • Tastes like classic gingerbread
  • Delicious enough for everyone, including my non-healthy diet friends

Trying to meet the criteria

That is a huge list. I narrowed it down pretty quick though by choosing oat flour as my base and dates as my sweetener. I started experimenting with just those two ingredients. At first, I was getting a product that was much closer to gingerbread pancakes than gingerbread dunkers. The pancake idea was tasty, but it didn’t really meet the grab-and-go requirement as much as I wanted.

Healthy fat

I knew I could get this gingerbread a little crispier (more like a cookie than a pancake) by adding butter, and after several failed attempts, I was very tempted to do that. I started adding walnuts for a little fat (healthy fat!) to add some crunch, but things still weren’t quite right. I was still getting something like pancakes.

Less liquid

After some more experimentation, I ended up halving the amount of liquid (soy milk) that I was adding to the batter. That helped things about as much as the walnuts did.

Heating things up

Finally, I decided to crank the oven up from 350 degrees to 450 degrees. That did the trick! Not only did it nearly halve the baking time, it turned my recipe from gingerbread pancakes to little loafs of real gingerbread – exactly what I was looking for!

Making a nut-free batch

I was even able to make a batch without walnuts for my friend with a nut allergy. The walnuts do add a nice touch, but they’re still delicious without. No need to add anything in place of the walnuts, I just omitted them from the batch. It took about two extra minutes for that batch to bake, but that was it.

Healthy and family-approved

Thinking back now, I am grateful that I chose such healthy ingredients. Otherwise I would have probably gained about 10 pounds eating all the failed product.

Success came, family and friends approved, and I am thrilled to share my gingerbread dunkers recipe with you now. Merry Christmas and Happy New Year!

Gingerbread dunkers on a plate

Gingerbread Dunkers Recipe

  • Prep time: 5 minutes
  • Cook time: 10-15 minutes
  • Makes 6 dunkers


  • 1 cup old fashioned rolled oats
  • 7-12 dates (based on size of dates and how sweet you like it)
  • 1/4 cup walnuts (can be omitted, recipe will still be delicious)
  • 1/2 cup soy milk (or other plant milk)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves


  1. Preheat the oven to 450 degrees
  2. Blend the rolled oats until they turn to powder (about 30 seconds)
  3. Mix the oat flour with the cinnamon, ginger, nutmeg, and cloves
  4. Blend the walnuts, dates, and soy milk until smooth
  5. Mix the wet ingredients with the dry ingredients
  6. Spoon the batter onto a cookie sheet lined with parchment paper
  7. Bake for 10-15 minutes (until slightly browned)
  8. Let them cool, and then share them with everyone!

Gingerbread Dunkers Recipe Video

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