With the holidays quickly approaching my love for gingerbread runs deep. For me the holidays are all about traditions. The scents and flavors of the season are what remind me most of my childhood. I can remember as a child waking up to the smell of warm gingerbread during the cold month of December. My mom used to make gingerbread muffins every Sunday morning. They were (and still are) on of my favorite treats! I probably need to add them to the blog. I’ll get on that.
I knew I needed to recreate one of my favorite holiday flavors into a powerball! It’s what I do best. I’m not much of a baker but I hope my kids will grow up to appreciate my love for powerballs and green smoothies!
Two new additions to the powerball ingredient line up– molasses and ground ginger. You guys, it’s a match made in holiday heaven! It took me several attempts to perfect this recipe but I think I finally nailed it. They taste JUST like a gingerbread cookie except better, and better for you! Oh snap!
Just look at that chewy ginger deliciousness. Because we use creamy cashew butter, the trick is keeping these cold. Make sure to store them in the refrigerator until ready to eat. The longer they set out, the softer they become. Still delicious.
Move over ginger man, the Oh Snap! Powerball has arrived! This flavor will quickly become your new favorite! We can’t stop eating them. Perfect for breakfast, pre and post workout or when you just need a clean sweet treat!
I hope you love these little ginger gems as much as we do! Take them to your next cookie exchange or family party. They are sure to be a hit!
Gingerbread Oh Snap! Powerballs
Yield 28 balls
- 2 cups old fashioned oats
- 3/4 cup creamy cashew butter (I use Simply Balanced)
- 1/3-1/4 cup coconut oil, melted
- 2 scoops vanilla whey protein
- 1/3 cup molasses
- 1/3 cup honey
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/8 tsp salt
- 1/8 tsp ground cloves
- 1/2 tsp pure vanilla extract
- Combine all dry ingredients in kitchen-aid mixer bowl.
- Mix on low until ingredients are well blended.
- Add wet ingredients to blended dry ingredients.
- Start with 1/3 cup melted coconut oil, if mix is dry add remaining.
- Mix on medium speed until a "dough" forms.
- Scrape sides of bowl with a spatula and mix again if needed.
- Remove bowl from Kitchen-aid stand.
- Using a 2-inch (small) cookie scoop form dough into balls.
- Set balls on a parchment lined cookie sheet or storage container and refrigerate for one hour or until ready to eat.
- Keep refrigerated for up to one week, if they last that long! Enjoy!
Recipe UPDATED please enjoy my pre SLR days and an iPhone pic below.