Gingerbread Protein Balls
These Gingerbread Protein Balls are soft, lightly sweet, and full of that warm ginger, cinnamon, nutmeg, and clove flavor without needing molasses.
contents:
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.
Notes
Store in an airtight container in the fridge for 5–7 days, or freeze for up to 2 months.