These Gingerbread Protein Balls are chewy, warmly spiced bites that taste just like gingerbread cookie dough but are packed with protein and healthy fats. Perfect for holiday platters or a cozy winter snack, they’re also easy to meal prep for the week. Major win! Especially during this busy end-of-the-year season.
Made with almond flour, protein powder, and almond butter, these little bites offer a nutrient boost while satisfying your sweet tooth in a healthy way. Plus, they’re naturally gluten-free, and you can easily make them plant-based depending on your protein choice.
Gingerbread Protein Balls: A Healthy Holiday Treat
These no-bake protein balls are not only festive, but they’re also full of ingredients that support energy, satiety, and overall wellness.
Almond flour provides healthy fats and fiber, while almond butter adds creaminess plus heart-healthy monounsaturated fats. Protein powder—my go-to is Ritual Protein (they also have a Pregnancy and Postpartum version!)—gives these bites the protein punch you need for a balanced snack.
And the warm spices—ginger, cinnamon, nutmeg, and allspice—aren’t just festive; they also have anti-inflammatory benefits and help support digestion. Add a touch of molasses or maple syrup for sweetness, and you’ve got a chewy, indulgent-tasting snack that’s actually good for you.
Not to mention these holiday protein snacks are perfect for gifting, enjoying at your winter gatherings, or keeping on hand for a post-workout pick-me-up.
Why You’ll Love These Gingerbread Protein Balls
If you’ve ever tried my OG PB Chocolate Chip Protein Balls , you’ll love this seasonal twist! These holiday protein balls are chewy, warmly spiced, and packed with protein and healthy fats—making them perfect for just about any snack situation.
They’re the ultimate multipurpose treat: enjoy one with your morning coffee or afternoon matcha, pack a few for a road trip, or bring them along to a holiday party as a healthier dessert option.
What I love most is how easy they are for meal prep. You can make a batch in just 10 minutes, chill them, and have a week’s worth of satisfying snacks ready to go. The combination of almond flour, protein powder, almond butter, and warm spices means every bite is balanced and nourishing, while still tasting indulgent. Plus, the coconut butter drizzle makes them extra festive without adding any complicated steps.
These gingerbread protein bites are also incredibly versatile. You can customize them with mini chocolate chips, crushed gingersnaps, or even extra cinnamon for a flavor boost. Keep a batch in the fridge or freezer, and you’ve got a ready-to-go snack that hits the sweet spot for healthy holiday treats, high-protein snacks, and chewy energy bites alike. Enjoy!
Ingredients You’ll Need:
- Almond flour
- Vanilla or unflavored protein powder (plant- or whey-based, I like Ritual Protein)
- Ground flaxseed or hemp seeds
- Ground ginger
- Cinnamon (I like Simply Organic Ceylon Cinnamon)
- Nutmeg
- Allspice
- Sea salt
- Almond butter (or cashew butter for a milder flavor)
- For a Classic Gingerbread Version: molasses + maple syrup
- For a Maple-Spice Version: maple syrup + extra ginger + extra cinnamon
- Vanilla extract
- Almond milk
- Mini chocolate chips or crushed gingersnap cookies for texture (optional)
Coconut Butter Drizzle:
- Coconut butter
- Maple syrup (optional)
- Cinnamon or ginger
How To Make Gingerbread Protein Balls
In a large mixing bowl, combine almond flour, protein powder, flaxseed/hempseeds, 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.
Prepare a small baking sheet or plate with parchment paper. Roll into 12-15 balls (about 1 tablespoon 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.
Recipe Substitutions & Questions
You can easily customize these gingerbread protein balls to suit your taste or dietary needs:
- Nut butter: Swap almond butter for cashew butter for a milder flavor, or use peanut butter for a richer, nutty taste.
- Seeds: Replace ground flaxseed with hemp seeds if you prefer a different texture.
- Sweeteners: The classic gingerbread version uses molasses plus maple syrup, while the maple-spice version uses just maple syrup with extra ginger and cinnamon.
- Mix-ins: Add mini chocolate chips or crushed gingersnap cookies for extra texture and flavor.
- Protein powder: I love Ritual Protein (they also have a Pregnancy and Postpartum version!), but plant- or whey-based protein powders both work. For more options, see My Favorite Protein Powders HERE, or check out my blog post on How To Identify High-Quality Protein Powder.
- Coconut butter drizzle: Adjust sweetness with a teaspoon or two of maple syrup, or skip the drizzle entirely for a simpler finish.
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What are gingerbread protein balls and why are they healthy?
Gingerbread protein balls are chewy, spiced snack bites made with almond flour, protein powder, nut butter, and warm holiday spices like ginger and cinnamon. They’re packed with protein and healthy fats, making them a nutritious alternative to traditional holiday treats. They’re naturally gluten-free, can be made plant-based, and are perfect for meal prep, holiday platters, or on-the-go snacking.
How do I make gingerbread protein balls without baking?
These gingerbread protein balls are a no-bake recipe, which means all you need to do is mix your dry ingredients (almond flour, protein powder, spices) with wet ingredients (almond butter, molasses or maple syrup, and almond milk) until a dough forms. Roll the mixture into balls, chill in the freezer for 15 minutes, and optionally drizzle with melted coconut butter for a festive touch.
Can I customize gingerbread protein balls for different dietary needs?
Definitely! Swap almond butter for cashew or peanut butter, and replace flaxseed with hemp seeds. Option to also add mix-ins like mini chocolate chips or crushed gingersnaps. For protein powder, I love Ritual Protein (they also have Pregnancy and Postpartum versions), but plant- or whey-based powders both work. You can also adjust the coconut butter drizzle or skip it for a simpler snack.
More High-Protein Snacks and No-Bake Treats:
- High-Protein Hummus
- Healthy Pumpkin Protein Balls
- PB Chocolate Chip Protein Balls
- Salted Maple Protein Cookie Bars
- High-Protein Cottage Cheese Ranch Dip
- High-Protein Chocolate Chunk Almond Butter Smoothie
Gingerbread Protein Balls
Ingredients
- 1 cup almond flour
- ½ cup vanilla or unflavored protein powder, (plant- or whey-based, I like Ritual Protein)
- 2 tablespoons ground flaxseed or hemp seeds
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon, (I like Simply Organic Ceylon Cinnamon)
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon sea salt
- 5 tablespoons 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 teaspoon vanilla extract
- ¼ cup almond milk, plus more as needed
- 1-2 tablespoons mini chocolate chips or crushed gingersnap cookies for texture, (optional)
Coconut Butter Drizzle:
- 3 tablespoons coconut butter, melted
- 1-2 teaspoon maple syrup, (optional)
- Pinch of cinnamon or ginger, for sprinkling
Instructions
- In a large mixing bowl, combine almond flour, protein powder, flaxseed/hempseeds, 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.
- Prepare a small baking sheet or plate with parchment paper. Roll into 12-15 balls (about 1 tablespoon 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.
Notes
- Nut butter: Swap almond butter for cashew butter for a milder flavor, or use peanut butter for a richer, nutty taste.
- Seeds: Replace ground flaxseed with hemp seeds if you prefer a different texture.
- Sweeteners: The classic gingerbread version uses molasses plus maple syrup, while the maple-spice version uses just maple syrup with extra ginger and cinnamon.
- Mix-ins: Add mini chocolate chips or crushed gingersnap cookies for extra texture and flavor.
- Protein powder: I love Ritual Protein (they also have a Pregnancy and Postpartum version!), but plant- or whey-based protein powders both work. For more options, see My Favorite Protein Powders HERE, or check out my blog post on How To Identify High-Quality Protein Powder.
- Coconut butter drizzle: Adjust sweetness with a teaspoon or two of maple syrup, or skip the drizzle entirely for a simpler finish.
