Ginger Cookie Healthy Energy Balls
No-bake ginger-spiced energy balls made with oats, almond butter, coconut, ground flaxseed and sesame. Easy to mix, chill, and roll into snack-sized bites.
Equipment
- Large Mixing Bowl
- Wooden Spoon or Spatula
- tablespoon measure
- Plate or Baking Sheet
- Refrigerator
Ingredients
Ingredients
- 1 cupold fashioned rolled oats
- 3/4 cupalmond butter
- 1/2 cupfinely shredded unsweetened coconut
- 1/2 cupground flaxseed meal
- 1/4 cupsesame seeds
- 1/4 cupmaple syrup*
- 1 teaspoonground cinnamon
- 1/2 teaspoonground ginger
- 1/4 teaspoonground cloves
- 1/4 teaspoonsea salt
Instructions
Instructions
- Add the oats, almond butter, finely shredded unsweetened coconut, ground flaxseed meal, sesame seeds, maple syrup, ground cinnamon, ground ginger, ground cloves, and sea salt to a large mixing bowl.
- Stir with a wooden spoon or spatula until the mixture is evenly combined and sticky, scraping the sides and bottom of the bowl as needed; the mixture should hold together when pressed.
- Cover the bowl and refrigerate for 10 minutes, or until the mixture is firm enough to shape.
- Using a tablespoon measure, scoop 1 tablespoon of mixture. With slightly damp hands, press and roll the portion into a compact 1-inch ball and place it on a plate or baking sheet.
- Repeat with the remaining mixture, re-chilling the bowl briefly if the mixture becomes too soft to shape.
- Enjoy immediately, or store the energy balls in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months (thaw frozen balls in the refrigerator before serving).
Notes
*If you prefer not to use maple syrup, you can swap raw honey or 1/3 cup chopped Medjool dates. If using dates, puree them in the bowl of a food processor along with the almond butter first, then add the resulting paste to the bowl with the other ingredients.
Store in the refrigerator for 2 weeks or freeze for 3 months.
Recipe swap—make them chocolate: Replace the spices with 2 teaspoons cocoa powder to make these full-fledged raw chocolate “cookies.”
Store in the refrigerator for 2 weeks or freeze for 3 months.
Recipe swap—make them chocolate: Replace the spices with 2 teaspoons cocoa powder to make these full-fledged raw chocolate “cookies.”