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These Gingerbread Protein Balls taste like gingerbread cookie dough and have 11 grams of protein per serving. They’re no-bake, ready in 15 minutes and made with almond flour, vanilla protein powder, molasses and warm holiday spices.
Are you on team gingerbread or peppermint for the holidays? For me, it’s gingerbread every time. Those cozy, warming spices are my favourite part of the season, from Gingerbread Chia Pudding to Ginger Molasses Cookies.
This recipe started out as my Gingerbread Cookie Dough Truffles, and I’ve updated it with vanilla whey protein powder to turn them into gingerbread protein balls. They have the same soft cookie dough texture and festive flavour, with a protein boost that makes them a more satisfying snack.
These gingerbread protein balls are perfect to keep in the fridge for an afternoon snack or a little something sweet after dinner. If you love an easy no-bake snack, you’ll also want to try my Pumpkin Protein Balls and Banana Protein Balls.
Recipe Highlights
- Protein-packed: Vanilla whey protein powder turns a classic holiday treat into a snack that keeps you full.
- No-bake and one bowl: All you need is a mixing bowl and 15 minutes, with no oven required.
- Tastes like gingerbread cookie dough: Molasses, maple syrup, cinnamon, ginger and nutmeg give them that classic holiday flavour.
- Great for meal prep: Make a batch on the weekend and you’ll have grab and go snacks ready all week, just like my Peanut Butter Protein Balls.
- Gluten-free: They’re made with almond flour instead of wheat flour. Just check that your protein powder is gluten-free too.
Key Ingredients And Substitutions
- Almond flour: This makes the soft “cookie dough” base of the protein balls. You can also use oat flour if you prefer. Have extra almond flour? Use it up in my Almond Flour Banana Muffins.
- Vanilla whey protein powder: This is what turns these into protein balls. If you’d rather skip the protein powder, use 2 cups of almond flour total instead. They’ll taste just as good but will be lower in protein, with about 8 grams per serving.
- Almond butter: This helps the dough bind together. Use a smooth, drippy almond butter so it mixes in easily. You can substitute with any nut or seed butter you love, and it’s also the star of my Almond Butter Stuffed Dates.
- Molasses: This is key for that classic gingerbread taste, so don’t skip it!
- Maple syrup: This sweetens the protein balls and helps them hold together. You can also use honey or agave.
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
How To Make Gingerbread Protein Balls
Step 1: Mix the almond flour, protein powder, salt, cinnamon, ground ginger and nutmeg together in a large mixing bowl.
Step 2: In a separate bowl, mix the almond butter, molasses, maple syrup and vanilla together.
Step 3: Pour the wet ingredients into the dry ingredients and mix until a dough forms. It should hold together when you press it between your fingers.
Step 4: Use a cookie scoop or tablespoon to portion the dough and roll it into 16 even balls. Roll them in cocoa powder if you like.
How To Store
Store your gingerbread protein balls in an airtight container in the refrigerator for up to 2 weeks. They need to stay chilled, since they’ll get too soft if you leave them on the counter.
Jess’s Tips
- Mix with your hands: If the dough is hard to stir, use your hands to press everything together.
- Add almond milk if it’s crumbly: Protein powder can make the dough a little drier, so add 1 to 2 teaspoons of almond milk until it holds together when pressed.
- Pick a protein powder you love: Its flavour comes through in the protein balls, so use a vanilla protein powder you already enjoy.
- Add mix-ins: Fold in mini chocolate chips or drizzle melted chocolate on top for an extra treat.
- Make a holiday snack box: Pack them alongside my Marbled Peppermint Bark and Almond Snowball Cookies for an easy homemade gift.
Frequently Asked Questions
Add a tablespoon of almond flour at a time until the dough is easy to roll, or chill it in the fridge for about 10 minutes. Slightly damp hands help too.
You can use a vanilla plant-based protein powder to make these vegan. Plant proteins often absorb more liquid than whey, so you may need a little extra almond milk to bring the dough together. Looking for another no-bake protein snack? Try my Birthday Cake Protein Balls.
Try These Gingerbread Recipes Next
If you tried these Gingerbread Protein Balls or any other recipe on the blog let me know how you liked them by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, TikTok and Facebook for even more deliciousness!
Gingerbread Protein Balls
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings (16 balls)
- Category: Dessert
- Method: Mix
- Cuisine: American
- Diet: Gluten Free
Description
These Gingerbread Protein Balls taste like gingerbread cookie dough and have 11g of protein per serving. They’re no-bake and made with almond flour, vanilla protein powder, molasses and warm spices.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup vanilla whey protein powder (about 45g)
- 1/8 tsp salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 cup almond butter
- 2 tbsp molasses
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Mix the almond flour, protein powder, salt, cinnamon, ginger and nutmeg together in a large mixing bowl.
- Mix the almond butter, molasses, maple syrup and vanilla extract together in a separate bowl.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Roll the dough into 16 balls, using about 1 tablespoon of dough per ball.
- Optionally, roll the balls in cocoa powder.
Notes
If the dough feels dry or crumbly, add 1 to 2 teaspoons of almond milk and mix again.
No protein powder? Use 2 cups of almond flour total. They’ll have about 8g of protein per serving.
For a vegan version, use a vanilla plant-based protein powder. You may need a little extra almond milk.
Mix in mini chocolate chips or drizzle with melted chocolate if you like.
Store in an airtight container in the fridge for up to 2 weeks.
Nutrition
- Serving Size: 2 balls
- Calories: 233
- Sugar: 9g
- Sodium: 48mg
- Fat: 16g
- Saturated Fat: 1g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 11g
These look amazing! Can’t wait to try them. Do you think they would be ok stirred in the freezer?
Hi Maria! Absolutely 🙂 These will store very well in the freezer for up to 3 months. Just make sure they’re well sealed.