These gingerbread protein balls are soft, chewy and full of warm holiday spices. They pack in 5 grams of protein each and come together quickly for a festive no-bake snack.
It’s day four of my holiday protein ball week, and today we are making a gingerbread version that tastes just a classic gingerbread cookie!
Gingerbread is one of those flavors that instantly makes the house feel like Christmas, and I love that I can get those cozy, nostalgic flavors without even turning on the oven.
I added a simple white chocolate drizzle for a little extra holiday magic, and the final result is such a fun treat to keep in the fridge all season long.
Why You’ll Love These Gingerbread Protein Balls
- Quick and easy: Everything mixes together in one bowl with pantry staples you probably already have on hand.
- Festive: These taste like a soft, spiced bite of the holiday season. If you love my gingerbread cookies, this is the easiest way to enjoy those same cozy flavors in snack form. And the white chocolate drizzle makes them feel extra special without adding extra work.
- Filling: Each ball has 5 grams of protein, making them perfect for busy days when you want something sweet and satisfying.
Ingredients Needed
- rolled oats – the base of the recipe and what gives the balls their hearty, chewy texture once everything is mixed together.
- vanilla protein powder – adds sweetness and structure while boosting the protein in every bite.
- cashew butter – creates that soft, cookie dough consistency and helps everything hold together.
- maple syrup – naturally sweetens the mixture and adds moisture so the dough binds easily.
- molasses – the key ingredient that gives gingerbread its rich, unmistakable flavor.
- spices – ground ginger, cinnamon, nutmeg and cloves come together to give that classic gingerbread taste.
- white chocolate chips – melt into a smooth drizzle that adds a festive finishing touch. I used Lily’s white chocolate chips to lower the sugar content, but feel free to use any brand.
- coconut oil – helps the white chocolate melt and set with a soft shine.
How to Make Gingerbread Protein Balls
Step 1: Add the oats, protein powder, cashew butter, maple syrup, molasses, vanilla, spices and salt to a medium bowl. Stir until the mixture is fully combined and starts to come together like a soft dough.
Step 2: Use a small cookie scoop to portion the dough, then roll each scoop between your hands to form smooth, even balls. Place them on a parchment-lined plate or baking sheet.
Step 3: In a small microwave-safe bowl, warm the white chocolate chips with the coconut oil in short intervals, stirring between each one until the mixture is completely melted and smooth.
Step 4: Drizzle the melted white chocolate over the balls, then pop them in the fridge or freezer for about 30 minutes to set. Once firm, they’re ready to enjoy!
Brittany’s Tips for Success
- Use runny cashew butter: A softer cashew butter helps everything mix together easily and gives the balls that smooth, cookie dough texture.
- Taste and adjust spices: Gingerbread spice blends can vary, so feel free to add a little extra ginger or cinnamon if you want a stronger flavor.
- Chill before drizzling: A quick chill in the freezer helps the balls firm up so the white chocolate sets quickly and stays neat on top.
- White chocolate is optional: If you want to keep things a little lighter or lower in sugar, you can skip the drizzle. The balls are still delicious and perfectly spiced on their own.
- Melt the chocolate slowly: Heat in short increments to keep the white chocolate smooth. Stirring often prevents it from getting chalky or overheated.
- Texture depends on protein powder: Some powders absorb more liquid than others. If the mixture feels dry, add a splash of water or milk. If it feels too soft, sprinkle in a little extra oats.
How to Store and Meal Prep
- Refrigerator: Store the gingerbread protein balls in an airtight container for up to one week. The spices deepen as they sit, so the flavor gets even better after the first day.
- Freezer: Freeze in a single layer until firm, then transfer to a freezer safe container. They keep well for up to three months. Let them sit at room temperature for a few minutes before eating.
- Meal prep tip: Make a double batch and freeze half for quick grab and go snacks. These are perfect for lunch boxes, pre workout fuel or a festive bite during busy holiday weeks.
More Festive Treats to Try
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
White Chocolate Drizzle (Optional)
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Add oats, protein powder, cashew butter, maple syrup, molasses, vanilla, ginger, cinnamon, nutmeg, cloves and salt to a medium mixing bowl. Stir to mix. Use your hands if needed to help the mixture form together.
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Once combined, use a small cookie scoop to scoop and roll the dough into balls. Place on a plate and pop in the freezer to chill for a few minutes while you melt the chocolate, if you’re using.
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Add your chocolate chips and coconut oil to a small microwave-safe bowl and heat in 30 second increments (stirring after every 30 seconds) until the chocolate is melted. You can use a double broiler as well.
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Drizzle white chocolate over gingerbread balls. Place in the freezer or fridge for at least 30 minutes to let the chocolate set.
- Adjust sweetness: The maple syrup and molasses add natural sweetness, so feel free to taste the mixture and add a little extra maple syrup if you prefer a sweeter bite.
- White chocolate drizzle: If you want to keep things a little lighter or lower in sugar, you can skip the drizzle. The balls are still delicious and perfectly spiced on their own.
- Storage: These balls firm up in the fridge and hold their shape well. Store them for up to one week or freeze for up to 3 months.
Serving: 1 ball (w/ white chocolate drizzle) | Calories: 139kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 148mg | Fiber: 1g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.
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