Categories: Desserts
Ingredients
- 1 3/4 cups gluten-free oat flour (can sub for rolled oats, oat bran or quick oats)*
- 1/4 cup coconut flour (can sub for almond or extra oat flour)**
- 1 scoop protein powder (optional)
- 2 T granulated sweetener of choice (I used coconut palm sugar)***
- pinch sea salt
- pinch cloves
- pinch nutmeg
- 1/4 cup cashew butter (can sub for any nut butter)
- 1/4 cup brown rice syrup (can sub for any sticky sweetener)****
- 1/4 cup + Silk Eggnog of choice*****
- Granulated sweetener to coat (optional)
Directions
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In a large mixing bowl, combine the flour, sweetener, sea salt and cloves and mix well.
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In a microwave safe bowl or stovetop, heat your nut butter with your sticky sweetener until combined. Pour your wet mixture to the dry mixture and mix well. Add the Silk Eggnog until a thick batter is formed- If batter is too thin, add a dash more coconut flour.
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Using your hands, form into small bite sized balls. Roll balls in optional gingerbread/sugar mixture and place on a baking tray or plate. Refrigerate for at least 10 minutes to firm up.