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Ginger Cookie Healthy Energy Balls

No-bake ginger-flavored energy balls made with oats, almond butter, coconut, flaxseed, sesame seeds, and maple syrup.
Prep Time15 minutes
Cook Time7 minutes
Total Time25 minutes
Servings: 24 servings

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 all ingredients (oats, almond butter, coconut, flaxseed meal, sesame seeds, maple syrup, cinnamon, ginger, cloves, and salt) to a large mixing bowl.
  • Stir with a wooden spoon or spatula until the mixture is evenly incorporated and sticky.
  • Cover the bowl and refrigerate for about 10 minutes, or until the mixture feels firm and easy to shape.
  • Lightly dampen your hands (keep a small bowl of water nearby). Using a 1-tablespoon measure, scoop one portion of the mixture and, with damp hands, squeeze and roll it into a compact 1-inch ball.
  • Place each finished ball on a plate. Re-dampen your hands as needed and repeat with the remaining mixture.
  • Enjoy immediately, or store the energy balls in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Equipment

  • Large Mixing Bowl
  • Wooden Spoon or Spatula
  • Measuring Cups
  • Measuring Spoons
  • 1-tablespoon measure
  • Plate
  • Refrigerator

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.”