I thought about a fun treat to enjoy during the Holidays and these Healthy Gingerbread Cookie Balls came to mind! They are literally cookies shaped into balls but made with healthier ingredients. And trust me you don’t even notice it because they taste amaaazing!

To make these Healthy Gingerbread Cookie Balls I was inspired by an old recipe I found in a cabinet in my kitchen where my mom stores the “approved recipes” she has made! I asked my mom where did she get it? And, she told me someone in the office shared it with her and all her companions.

How are these cookie balls healthier?

• I replaced the ingredients with better quality ones: Like, the butter with coconut oil, the sugar with coconut sugar and the white flour for oat flour.
• I reduced the amount of sugar and fats: And my version is still delicious!
• The natural ground ginger I added: Ginger has many benefitial properties and also gave the perfect flavor for the Holidays.
• It’s HIGH in fiber: Because the only flour I added was oats + more rolled oats! So, you won’t only get indulged, it will also keep you satisfied!

The ingredients to make this recipe:

• Oat flour – which is blended rolled oats. Feel free to use any kind of oats, quick oats work as well. If gluten-free make sure that you choose a certified brand!
• Rolled Oats – If Gluten-Free just make sure to choose a brand that is certified.
• Cinnamon – It’s optional, but highly recommended
• Ginger – I used store-bought ground ginger but you can also add natural minced ginger!
• Salt – Adding a pinch of salt on desserts, make them enhance their flavor.
• Baking soda
• Coconut sugar – Replacement for brown sugar. Actually a healthier alternative for its low glicemic index.
• Vanilla extract – For that special hint of vanilla flavor.
• Egg – One large egg.
• Coconut oil – Substitute for butter. I added melted coconut oil.

How to make these Gingerbread Cookie Balls?

The Instructions

• Preheat oven at 180C (350F)
• Prepare – Gather and measure all the ingredients by starting to mix the oat flour, rolled oats, baking soda, cinnamon, ground ginger and salt in a bowl.
• In another separate bowl, add-in the coconut oil, coconut sugar, egg and vanilla extract. Stir until well combined.
• Add and mix the wet ingredients with the dry ones. No worries, it will look a bit dry once is well combined.

• Roll – Roll into 1-inch ball, using your hands and a spoon to mold them together. Should yield around 20 small balls.

• Bake – Line a tray with parchment paper or grease with coconut oil. Place the balls and bake for 15-20 minutes until golden.

How’s the consistency?

I know gingerbread cookies are usually soft. But, these balls have a hard and crumbly consistency almost like “Russian Teacakes”. So far, so good!

What’s the yield of this recipe?

This recipe makes around 20 balls. Pretty much a decent amount to share with friends and family.

Storing tips

These balls are so delicious that I don’t think you will have to store them for a long time. But in case you do, here are some tips:

• To store: Store in an airlight container at room temperature up to 2-3 days. Therefore, store in the fridge for up to 14 days. For a longer storage put in the freezer for up to a month.
• To eat: If stored in the fridge, consume immediately. Otherwise, if stored in the freezer. Let thaw for 30 minutes and eat straight.

Ingredients substitutes and notes

• No oat flour? Blend old fashioned, quick or rolled oats
• Gluten-free? Make sure to use a certified oats!
• No ground ginger? Use fresh minced ginger
• No coconut sugar? Use brown sugar instead