– Gingerbread Bliss Balls –
Gingerbread has always been one of my favorite holiday season flavors. I love a good gingerbread man cookie and I definitely still miss the gingerbread lattés from Starbucks. I like gingerbread anything – peep picture below of me at DisneyWorld in 2014 for proof.
Obviously, this wasn’t a gluten free or dairy free or refined-sugar free cookie, but it was GOOD and I kinda miss it.
Since I’ve been craving the gingerbread flavors lately, naturally I decided to come up with my own healthy versions of gingerbread treats! Making an AIP version of this flavor is a little tricky since spices like cardamom and allspice aren’t allowed, but thankfully I discovered mace, which is similar to nutmeg and is AIP approved!
Before we get onto the recipe, let’s talk a little bit about molasses, because that’s one of the main components of the gingerbread flavor, and to my surprise it actually has A LOT of benefits if you use the right kind!
When buying molasses, it’s important that you buy an unsulphered BLACKSTRAP molasses. And obviously make sure it’s organic too! This is the one I found was the best. Blackstrap is the kind with the most benefits and the lowest sugar content.
Benefits of blackstrap molasses include:
- amazing source of iron
- B vitamins
- relieves PMS symptoms
- stabilizes blood sugar
- helps prevent cancer
- lowers cholesterol
Other than the molasses which is full of benefits, these bliss balls also include lots of healthy fats to keep you fuller longer, blood sugar-stabilizing cinnamon, anti-inflamatory ginger and protein from the collagen!
(P.S. use my code HEALTHJUNKEE10 at Further Food to get a discount on your order of collagen!)
Now that we got the facts, let’s move onto the recipe!
- 1/2 cup coconut flour
- 1/2 cup unsweetened coconut flakes
- 1 tsp fresh grated ginger
- 1 tsp cinnamon
- 1/4 tsp mace (or nutmeg if not AIP)
- 2 scoops collagen peptides (I like marine collagen, but the bovine one will work too!)
- 2 tsp organic, unsulphered blackstrap molasses
- 4 tbsp coconut oil, melted
- 2 tbsp organic pumpkin purée
- 5 tbsp water
Mix all ingredients in a bowl until the dough stick together when you try to form balls with it with your hands. If the mixture is still dry, add more water one tbsp at a time.
Using a cookie scoop, form balls with the dough and place on a parchment-lined baking sheet or plate.
If making the chocolate drizzle, mix the oil and chocolate and drizzle it over the balls. Top with cinnamon and sea salt.
Place in the freezer for 20-30 minutes, then store in the fridge for about a week!
I hope you enjoy these gingerbread bliss balls all winter long, and make sure to share with me if you do!