Gingerbread Protein Balls

Place the rolled oats in a food processor and pulse until coarsely ground. Transfer to a large mixing bowl.
Add the vanilla protein powder, ginger, cinnamon, nutmeg, cloves, and salt. Stir to combine.
Add the almond butter, molasses, maple syrup, and vanilla extract. Mix until a thick, sticky dough forms.
If the dough is too dry to hold its shape, stir in milk, 1 teaspoon at a time, until it holds together.
Divide the mixture into 12 equal portions using a small cookie scoop.
Roll each portion between your palms to form a ball.
Place the protein balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes before serving.

Notes

Serving Size: 1 Protein Ball

Tips and Tricks

Check the dough before rolling - Different protein powders absorb different amounts of moisture. The mixture should hold together when pressed without feeling overly wet.

Measure the portions evenly - A small cookie scoop helps keep the protein balls close to the same size. This is especially helpful when tracking serving sizes.

Adjust the gingerbread spice - Ground cloves have a strong flavor. Start with the listed amount, then increase the ginger or cinnamon slightly if you prefer a more pronounced spice flavor.

Keep your hands slightly damp - If the dough sticks to your palms, lightly dampen your hands before rolling. This makes shaping the balls easier.

Storing

Refrigerator - Store the protein balls in an airtight container in the refrigerator for up to 5 days. Keep them chilled until ready to serve.

Freezer - Place the protein balls in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

Calories: 133kcalCarbohydrates: 14gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 40mgPotassium: 207mgFiber: 2gSugar: 7gVitamin A: 3IUVitamin C: 0.01mgCalcium: 80mgIron: 1mg