Gingerbread Protein Bites (no bake option!)

Ingredients

•  1 cup almond flour (or oat flour for a nut-free option)  
• 1/2 cup vanilla or unflavored protein powder (this is the one I used)
• 1/4 cup ground flaxseed (great fiber and plant omega-3s)  
• 1 tsp ground ginger
• 1 tsp ground cinnamon  
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg 
• 1/4 cup molasses (adds the gingerbread flavor and some iron!)  
• 1/4 cup almond butter (or sunflower seed butter for nut-free)  
• 2-3 tbsp maple syrup or honey (adjust sweetness to taste)  
• 1 tsp vanilla extract
• 2-3 tbsp unsweetened almond milk (to adjust texture)  Optional: 1-2 tbsp chopped candied ginger   

Directions

No Bake Option

1. In a large mixing bowl, combine almond flour, protein powder, ground flaxseed, ginger, cinnamon, cloves, and nutmeg. Mix well.  
2. Add the molasses, almond butter, maple syrup, and vanilla extract. Mix until a thick dough forms.  
3. Gradually add almond milk, one tablespoon at a time, until the dough is moist enough to roll into balls but not sticky.  
4. Roll into bite-sized balls (about 1 inch in diameter) and place them on a parchment-lined tray or plate.  
5. Refrigerate for at least 30 minutes to firm up.  
6. Optional: Roll the bites in coconut flakes or crushed nuts for extra texture.  

Store the bites in an airtight container in the fridge for up to a week or freeze for longer storage. Enjoy them as a quick snack or a pre-workout energy boost!

Bake option:

1. Preheat oven to 350F.
2. In a large mixing bowl, combine almond flour, protein powder, ground flaxseed, ginger, cinnamon, cloves, and nutmeg. Mix well.
3. Add the molasses, almond butter, maple syrup, and vanilla extract. Mix until a thick dough forms.
4. Gradually add almond milk, one tablespoon at a time, until the dough is moist enough to roll into balls but not sticky.
5. Roll into bite-sized balls (about 1 inch in diameter) and place them on a parchment-lined sheet pan and press down with the back of a spoon to flatten.
6. Bake for 25-30 minutes.