Ingredients
Scale
- 1 cup oat flour (certified gluten-free if needed)
- 2 scoops (approx. 60g) vanilla or snickerdoodle protein powder
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
- 1/3 cup creamy almond butter (or cashew butter)
- 2 tablespoons blackstrap molasses
- 1–2 tablespoons maple syrup (optional, for extra sweetness)
- 1–2 tablespoons unsweetened almond milk (as needed for texture)
Instructions
- Step 1: Combine Dry Ingredients – In a large mixing bowl, whisk together the oat flour, protein powder, ground ginger, cinnamon, cloves, and sea salt. Ensure you break up any clumps in the protein powder so the spices distribute evenly throughout the dough. This ensures every single bite has that punchy gingerbread flavor.
- Step 2: Incorporate Wet Ingredients – Add the almond butter, blackstrap molasses, and maple syrup to the dry mixture. Use a sturdy spatula or your hands to fold the ingredients together. The dough should be thick and slightly tacky. If the mixture feels too crumbly, add the almond milk one tablespoon at a time until the dough holds together when pressed between your fingers. Do not over-saturate the dough, or it will become too sticky to roll.
- Step 3: Roll and Chill – Scoop about one tablespoon of dough at a time and roll it between your palms to form a smooth ball. Repeat this process until you have 12 even bites. Place the bites on a parchment-lined plate or tray. While you can eat them immediately, chilling them in the refrigerator for at least 30 minutes allows the flavors to meld and the texture to firm up into a true “cookie dough” consistency.
- Cook Time: 15 minutes