High Protein Gingerbread Protein Balls

These protein-packed gingerbread protein balls are a delicious and healthy snack, perfect for satisfying your sweet tooth while boosting protein intake, especially during the holiday season.

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Prep Time 15

Total Time 30

Servings: 12 balls

Course: Snack

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

Dry Ingredients

1 ½ cups rolled oats blended into flour or used whole for texture
½ cup vanilla whey or plant-based protein powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
A pinch salt

Wet Ingredients

½ cup creamy almond butter or cashew butter
2 tablespoons blackstrap molasses
3 tablespoons honey or maple syrup
1-2 tablespoons water if needed for consistency

Method

Preparation

In a large mixing bowl, whisk together the oats, protein powder, ground ginger, cinnamon, cloves, nutmeg, and salt until well combined.
Add the almond butter, molasses, and honey to the dry mixture.
Use a sturdy spatula or your hands to mix everything together. The dough should be thick and slightly tacky. If it is too crumbly, add water one tablespoon at a time until it holds together.
Scoop about one tablespoon of dough at a time and roll it between your palms to form a smooth ball. Repeat until all the dough is used.

Chilling

Place the protein balls on a plate or tray lined with parchment paper.
Refrigerate the balls for at least 30 minutes to allow them to firm up and for the flavors to meld together.
Once firm, transfer them to an airtight container.

Notes

These protein balls make fantastic snacks and can be enjoyed chilled or at room temperature. They are best when paired with nut milk. Store in an airtight container for up to one week or freeze for up to three months.