I never used to be a big fan of gingersnap cookies, but I think my tastebuds are changing because after I tried this Ginger Molasses Cookie everything changed. Now, all I can think about is gingersnap cookies! This is very bad news because once I get cookies in front of me, all bets are off.
So, of course, I had to think of a healthier (and less risky) way of fulfilling my gingersnap cookie dreams. Enter the energy bite. Some might call this an energy “ball”, but I get all squirmy when I hear that and immediately want to start making “that’s what she said” jokes…so “bite” it is.
The base for these energy bites is natural unsweetened cashew butter. I am sure you could use other nut butters, but I wanted one with a subtle flavor so it didn’t overpower the rest of the gingersnap ingredients. The next ingredient is coconut flour, which gives the bites a true cake-like texture. Next, the molasses is a must if you want a true gingersnap flavor. If you want something close to that flavor without the molasses then you can try experimenting with a combo of brown sugar and maple syrup (although I haven’t tried this myself). Finally, it’s all about the spices and dried ginger. Instead of adding ground ginger, I chopped up crystallized ginger which gives the perfect ginger flavor while also adding some chewiness. Everything comes together in these beautiful balls…I mean bites.
These bites are a great on-the-go breakfast, afternoon snack, or pre/post-workout energy boost. They definitely met my expectations for the gingersnap flavor but, for some reason, I still have my eyes (and stomach) on a classic gingersnap cookie…
So let’s hear it: do you call them “balls” or “bites”?
- 2/3 cup unsweetened natural cashew butter
- 2/3 cup chopped dried crystallized ginger
- 3 Tablespoons coconut flour
- 2 Tablespoons molasses
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- pinch of salt
- Add all of the ingredients to a food processor and pulse until completely combined. *Depending on how runny your nut butter is, you may need to add more coconut flour or add more cashew butter to get the right consistency. You want the mixture to be crumbly but still stick together when you pinch it with your fingers. Add 1/4 teaspoon coconut flour at a time if you think you need more.*
- Scoop out two tablespoons of the mixture at a time and roll it into a ball between your fingers.
- Store in an airtight container for up to a week or two, or pop in the freezer to keep for even longer.