‘Twas the weeks before Christmas and life is crazy pants and all I know for sure is that these are the best gingerbready thing I’ve ever laid mouth on. You know when the house is already a cookie palooza (I’m looking at you, Chewy Ginger Molasses Cookies) and you have a hankering for a no bake snack situation? Lucky for you, my energy bite formula of almond and oat flour plus maple syrup and nut butter means you don’t have to lug out the food processor. Don’t miss my Mint Chocolate Energy Bites, too!
Ingredients
Almond flour: Ideal for sweet flavor and moist texture, I use almond flour in most of my energy ball recipes (hello, Chocolate Peanut Butter Energy Bites and Matcha Cookie Bites). You want super fine blanched, not almond meal. Oat flour: Another favorite gluten free flour of mine, I love the cookie-like flavor it adds. You can also make your own by grinding old-fashioned oats in the Nutribullet or food processor. Almond butter: I love almond butter here, but you could also use cashew or sunflower seed butter. I don’t recommend peanut butter. Maple syrup: These bites are lightly sweetened with my favorite natural liquid sweetener. You could also use honey or agave. Molasses: For yummy gingerbread flavor. Regular or blackstrap works. They’ll be less sweet with blackstrap. Spices: A full tablespoon of ground cinnamon plus two teaspoons of ginger for that classic flavor! Salt: Just a pinch for balance. If your nut butter is salted, you can omit.
How to make
I adore this recipe because they’re truly foolproof. Only one bowl means quick cleanup!
How to store
I like these gingerbread balls straight from the refrigerator, but you can also enjoy them room temperature for up to five days. You can also freeze them for up to three months to prolong shelf life even further. Perhaps you should leave these out for Santa this year?! If he doesn’t like them, I swear the reindeer will.
