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–+ servings
Finished gingerbread protein balls drizzled with coconut butter, styled on a baking sheet with cloves and ginger cookies, ready to enjoy
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Gingerbread Protein Balls

These chewy gingerbread protein balls are packed with protein, warm spices, and healthy fats—an easy, festive snack for holiday platters, meal prep, or cozy winter days.
Total Time 10 minutes
Servings 12 - 15 balls (approximately)
Author Rachael DeVaux

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

Recipe Swaps & Substitutions:
  • 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.