Holiday · Snacks · Vanilla

Gingerbread Protein Bites

  • Prep15 min
  • Serves12
  • Protein from the scoop3g per bite
  • FlavorVanilla
No-bake gingerbread protein bites on a plate with cinnamon sticks and fresh ginger

All the cozy spice of a gingerbread cookie, rolled into a bite you can grab on the way out the door. These no-bake gingerbread protein bites take one bowl, about 15 minutes and zero oven space, which matters in December.

Vanilla MycoProtein gives them a soft, cookie-dough texture. Molasses, ginger, cinnamon and cloves do the rest. Each bite has about 6g of protein, counting the almond butter and oats.

Why you'll love it

  • Tastes like gingerbread cookie dough. Warm, spiced and just sweet enough.
  • No oven needed. Mix, roll, chill. Your oven stays free for the cookies.
  • Make once, snack all week. They keep in the fridge for up to a week.

Our pantry picks

  • Maple syrup: We use Lakanto Classic Maple Syrup. It's sweetened with monk fruit, so you get real maple flavor with less sugar.
  • The snowy finish: Roll the bites in Lakanto Powdered Monk Fruit Sweetener for a powdered-sugar look without the added sugar.
  • Nut butter: Creamy, drippy almond butter mixes in easiest. Cashew butter works great too.

Tips and swaps

  • Too dry? Add milk one tablespoon at a time until the dough holds together when squeezed.
  • Too sticky? Add a spoonful of oats or chill the dough for 10 minutes before rolling.
  • Wet your hands lightly before rolling and the dough won't stick to them.
  • Nut-free? Use sunflower seed butter.

Make it your own

Fold in a handful of mini white chocolate chips or chopped crystallized ginger. Dip half of each bite in melted dark chocolate. Or pack a few in a jar with a ribbon for an easy homemade gift. Pair them with a mug of Protein Hot Cocoa and you've got the coziest snack plate on the block.

Ingredients

  • 1/2 cup creamy almond butter
  • 1/3 cup maple syrup (we use Lakanto Classic Maple Syrup)
  • 1 tbsp molasses
  • 1 tsp vanilla extract
  • 4 scoops (80g) Vanilla MycoProtein
  • 1 cup rolled oats
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • Pinch of nutmeg
  • Pinch of salt
  • 1 to 3 tbsp milk, as needed
  • Lakanto Powdered Monk Fruit Sweetener, for rolling (optional)

Steps

  1. In a large bowl, stir together the almond butter, maple syrup, molasses and vanilla until smooth.
  2. Add the MycoProtein, oats, ginger, cinnamon, cloves, nutmeg and salt. Mix until a thick dough forms.
  3. If the dough is crumbly, add milk one tablespoon at a time until it holds together when squeezed.
  4. Roll into 12 balls, about 1 heaping tablespoon each. Roll in powdered sweetener if you like.
  5. Chill for 20 minutes to firm up. Store in an airtight container in the fridge for up to a week.

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