Protein-Packed Gingerbread Cookies You’ll Want to Eat During the Holidays

Gingerbread cookies are hard to resist during the holiday season. The spicy cookie is a family favorite, often used in sweet swaps and craft activities. But in the spirit of staying fit for the holidays, we’re sharing a recipe that puts a healthy spin on this classic cookie.

Anna Brown, a studying dietitian and wellness blogger at Nutrition Squeezed, has gifted us a boost of energy sans the inevitable sugar crash.

Her Gingerbread Protein Balls are topped with collagen coconut frosting and only take ten minutes to make. On her blog, Brown says they travel well and “are packed with good fats, fiber, and protein, and are sweetened only with pure molasses.” While molasses is admittedly sugary, it also contains magnesium, potassium, calcium, and iron, all of which other processed sugars may not provide.

She continues: “And, when any sugar, including molasses, is combined with the fat found in almond butter and the fiber and protein found in oats and chia seeds, the sugars will be digested by your body more slowly which helps to stabilize your blood sugar.”

 Gingerbread Protein Balls with Collagen Coconut Frosting

Ingredients for Gingerbread Balls

½ cup rolled oats

¼ cup almond flour

2 tbsp creamy almond butter

2 tbsp molasses

½ tsp ground cinnamon

1 tsp ground ginger

1 tsp ground cloves

1 tbsp chia seeds

½ tsp vanilla extract

Pinch of pink himalayan sea salt

Ingredients for Collagen Coconut Frosting

2 tbsp coconut butter

1 to 2 scoops collagen powder

Directions for Gingerbread Balls

1. Place all ingredients in a food processor and puree for 1-2 minutes until a dough-like consistency is formed.

2. Using your hands, roll dough into 1-inch balls and place on a plate; repeat until all remaining dough is used.

3. Place in freezer for 1 hour (or overnight).

Directions for Collagen Coconut Frosting

1. Melt 2 tablespoons coconut butter on low stovetop.

2. Stir in collagen powder.

Drizzle over gingerbread balls and enjoy!

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