Think of a festive spiced gingerbread cookie that’s chewy, sweet, and perfectly flavored with seasonal spices, like cinnamon, clove, and ginger – sounds scrumptious, right?! It’s an instantaneous holiday memory booster! These no-bake gingerbread truffles are soft, perfectly sweetened, and deceivingly healthy, three things that I don’t want you to miss out on. I really encourage you to make this recipe for the holiday season – they’re an ideal little treat for a party or a grab-and-go snack for your busy days!
GLUTEN-FREE GINGERBREAD COOKIE TRUFFLES
Makes 20 truffles
- 2 scoops vanilla protein powder (see note)
- 1 cup gluten-free oat flour
- ¼ cup almond meal flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground clove
- ¼ teaspoon ground ginger
- ¼ cup cashew butter (see note)
- 3 tablespoons honey (see note)
- 1 tablespoon unsulphured molasses
- 2 tablespoons plain greek yogurt
- 1 tablespoon almond milk
- Line a sheet pan with parchment paper and set aside.
- In a mixing bowl, whisk together cashew butter, honey, molasses, yogurt, and milk until smooth.
- Add the remainder of ingredients into the mixing bowl and stir until well combined. The batter will be thick, so be patient and stir until everything is mixed well.
- Using your hands, roll about 2 tablespoons of batter into a ball. Place each ball on the sheet pan. Repeat this process until 20 balls are made.
- Enjoy right away or store them in the fridge. Truffles are good in the fridge for up to 4 days. Enjoy!
- You can substitute cashew butter with almond butter.
- You can substitute honey with any sticky sweetener, such as agave or maple syrup.
- Look for a vanilla protein powder made of wholesome ingredients, like this plant-based organic vanilla protein powder.