Hey y’all!
I’ve been craving something that tastes like a gingerbread cookie but still fits the way we actually eat around here — no-bake, grab-and-go, and made with simple ingredients I already keep in the pantry.
These Gingerbread Protein Balls are soft, lightly sweet, and full of that warm ginger, cinnamon, nutmeg, and clove flavor without needing molasses. I kept the base the same as my other energy balls (One Degree oats, creamy nut butter with no palm oil, bone broth protein, and ground flax) and just amped up the spices so they actually taste like the holiday cookie you’re after.
They’re perfect for busy mornings, after-school snacks for the boys, or that 3 p.m. moment when you want something cozy that supports your energy instead of crashing it.
Ingredients
(makes 12–14 balls)
- 1 cup creamy nut butter (peanut butter with no palm oil, like Once Again, or almond butter)
- 1 cup gluten-free rolled oats (One Degree – glusophate-free)
- ⅓ cup vanilla or unflavored bone broth protein powder (Paleo Valley or SAVA)
- 3 tablespoons ground flaxseed
- 3–4 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- Pinch of sea salt
- Optional: ¼ cup mini dark chocolate chips
Instructions
- In a large bowl, combine the gluten-free oats, protein powder, ground flaxseed, ginger, cinnamon, nutmeg, cloves, and sea salt. Stir until everything is evenly mixed.
- Add the creamy nut butter, maple syrup, and vanilla extract. Stir with a sturdy spatula (or your hands) until a thick, sticky dough forms. It should hold together when you squeeze it. If it feels too dry, add another teaspoon of maple syrup. If it’s too wet, add a spoonful more oats or flax.
- Fold in the mini dark chocolate chips if using.
- Scoop and roll into 1- to 1½-inch balls. A small cookie scoop makes this easy and keeps them even.
- Place on a parchment-lined plate or tray and refrigerate for 20–30 minutes to firm up.
Storage
Store in an airtight container in the fridge for 5–7 days, or freeze for up to 2 months.
These are the kind of simple, low-tox swap I love — they feel like a treat but are made with ingredients that support how we eat as a family. The extra ginger and cloves are what give them that real gingerbread cookie taste while staying fully maple-sweetened.
Enjoy, y’all!
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Gingerbread Protein Balls
ingredients
- 1 cup creamy nut butter peanut butter with no palm oil, like Once Again, or almond butter
- 1 cup gluten-free rolled oats One Degree – glusophate-free
- ⅓ cup vanilla or unflavored bone broth protein powder Paleo Valley or SAVA
- 3 tablespoons ground flaxseed
- 3 –4 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- Pinch of sea salt
- Optional: ¼ cup mini dark chocolate chips
instructions
- In a large bowl, combine the gluten-free oats, protein powder, ground flaxseed, ginger, cinnamon, nutmeg, cloves, and sea salt. Stir until everything is evenly mixed.
- Add the creamy nut butter, maple syrup, and vanilla extract. Stir with a sturdy spatula (or your hands) until a thick, sticky dough forms. It should hold together when you squeeze it. If it feels too dry, add another teaspoon of maple syrup. If it’s too wet, add a spoonful more oats or flax.
- Fold in the mini dark chocolate chips if using.
- Scoop and roll into 1- to 1½-inch balls. A small cookie scoop makes this easy and keeps them even.
- Place on a parchment-lined plate or tray and refrigerate for 20–30 minutes to firm up.
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