These energy balls offer the cozy, spiced flavor of ginger cookies without the refined sugar or flour. They’re easy to make in under 15 minutes, freezer-friendly, and made with pantry staples like oats, dates, and almond butter. Plus, they’re vegan, gluten-free, and full of real ingredients you can feel good about.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rolled oats
Medjool dates (pitted)
Almond butter (or peanut butter)
Ground ginger
Ground cinnamon
Ground nutmeg
Vanilla extract
Chia seeds or flaxseeds (optional)
Sea salt
Molasses or maple syrup (for that classic ginger cookie taste)
Directions
In a food processor, combine the rolled oats and pulse until they resemble a coarse flour.
Add pitted dates, almond butter, molasses or maple syrup, vanilla extract, and all spices.
Blend until the mixture is sticky and well combined. If the texture is too dry, add a teaspoon of water or more nut butter.
Stir in chia seeds or flaxseeds if using, then pulse briefly to mix.
Roll the mixture into small balls using your hands (about 1 inch in diameter).
Place the balls on a parchment-lined tray and chill in the fridge for at least 20 minutes to set.
Store in an airtight container in the fridge or freezer.
Servings and timing
This recipe makes about 12 energy balls. Prep time: 10 minutes Chill time: 20 minutes Total time: 30 minutes
Variations
Nut-free: Use sunflower seed butter instead of almond butter.
Sweeter: Add a few more dates or a touch of honey for extra sweetness.
Extra protein: Mix in a scoop of your favorite protein powder.
Crunchy texture: Stir in chopped nuts or cacao nibs.
Chocolate version: Add a bit of cocoa powder for a chocolate-ginger twist.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months. No reheating is required—just thaw briefly if frozen.
FAQs
Are these energy balls vegan?
Yes, they are completely vegan as long as you use maple syrup or molasses and not honey.
Can I use something other than dates?
Yes, dried figs or raisins can work, though dates give the best texture and sweetness.
Are these energy balls gluten-free?
Yes, if you use certified gluten-free oats, this recipe is gluten-free.
Can I use fresh ginger instead of ground?
You can, but use it sparingly (about ½ teaspoon grated) to avoid overpowering the flavor.
How long do these energy balls last?
They last up to 1 week in the fridge and up to 3 months in the freezer.
Can I add protein powder?
Absolutely. Just reduce the oats slightly to maintain the right texture.
Do I need a food processor?
A food processor is recommended for best texture, but a high-powered blender can work in a pinch.
Are these suitable for kids?
Yes, they’re a great healthy snack for kids and can be adjusted to taste preferences.
Can I roll them in anything for extra texture?
Yes, try rolling them in crushed nuts, shredded coconut, or ground flaxseed.
Do they taste like ginger cookies?
Yes, they capture the warm, spiced flavor of ginger cookies in a healthier, chewy form.
Conclusion
Ginger Cookie Healthy Energy Balls are the perfect combination of indulgent flavor and nourishing ingredients. With just a few steps and no baking required, they’re an ideal snack to make ahead and enjoy throughout the week. Whether you’re chasing holiday cookie vibes or simply looking for a clean, energizing treat, these little bites deliver every time.
Ginger Cookie Healthy Energy Balls are no-bake, nutrient-packed snacks that deliver the warm, spiced flavor of gingerbread cookies in a wholesome, vegan, and gluten-free form—perfect for on-the-go energy.
Ingredients
1 cup rolled oats (use certified gluten-free if needed)
1 cup Medjool dates, pitted
1/4 cup almond butter (or peanut butter)
1 tbsp molasses or maple syrup
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp vanilla extract
1 tbsp chia seeds or flaxseeds (optional)
Pinch of sea salt
1–2 tsp water or additional nut butter (as needed for texture)
Instructions
In a food processor, pulse the rolled oats until they resemble a coarse flour.
Add pitted dates, almond butter, molasses or maple syrup, vanilla extract, ginger, cinnamon, nutmeg, and salt.
Blend until the mixture is sticky and well combined. If too dry, add a small amount of water or nut butter.
Add chia seeds or flaxseeds if using and pulse briefly to mix.
Roll the mixture into 1-inch balls using your hands.
Place the balls on a parchment-lined tray and chill in the fridge for at least 20 minutes to set.
Store in an airtight container in the fridge or freezer.
Notes
Use sunflower seed butter for a nut-free version.Adjust sweetness by adding extra dates or honey if not strictly vegan.Add protein powder for an energy boost, adjusting oats as needed.Mix in chopped nuts or cacao nibs for extra texture.Roll in shredded coconut or crushed nuts for a fun coating.
