12/16/2025
GINGERBREAD PROTEIN BALLS ☃️ the perfect treat to have in the fridge or freezer right now 😌 I’ll be making another batch tonight
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Makes about 12-15 balls
Ingredients:
1 cup almond flour
½ cup vanilla or unflavored protein powder
2 tbsp ground flaxseed or h**p seeds
1 tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
¼ tsp sea salt
5 tbsp almond butter, (or cashew butter for a milder flavor)
For a Classic Gingerbread Version: 1 tablespoon molasses + 1 tablespoon maple syrup
For a Maple-Spice Version: 2 tablespoons maple syrup + ¼ teaspoon extra ginger + ¼ teaspoon extra cinnamon
1 tsp vanilla extract
¼ cup almond milk, plus more as needed
1-2 tbsp mini chocolate chips or crushed gingersnap cookies for texture (optional, I didn’t use here)
COCONUT BUTTER DRIZZLE:
3 tbsp coconut butter, melted
1-2 tsp maple syrup, (optional)
Pinch of cinnamon or ginger, for sprinkling
Instructions:
In a large mixing bowl, combine almond flour, protein powder, flaxseed/h**pseeds, spices, and salt.
Add almond butter, molasses/maple syrup (depending on version), and vanilla. Mix until crumbly.
Add almond milk 1 tablespoon at a time until a dough forms that sticks together when pressed (I used about 4)
Prepare a small baking sheet or plate with parchment paper. Roll into 12-15 balls (about 1 large tbsp each) and place on the parchment paper.
Chill in the freezer for 15 minutes.
Melt coconut butter until smooth (30-second intervals in the microwave), then add your maple syrup and stir until fully combined. Drizzle over the chilled balls using a spoon.
If using, immediately sprinkle with a pinch of cinnamon or ginger before the drizzle hardens.
Store in an airtight container in the fridge for up to 2 weeks or freezer for up to 3 months.
