Gingerbread Protein Balls

Gingerbread Protein Balls

Makes 12 Gingerbread Protein Balls


  • 1 cup raw almond meal (600/24)
  • 1 scoop Vanilla Cookie Boobie BODY (120/19)
  • 1 tsp cinnamon (6/0)
  • 1/8 tsp cloves (6/0)
  • 1 tbs chia seeds (138/4.7)
  • 1 tsp finely grated fresh ginger root (6/0)
  • 2 tbs honey (128/.12)
  • 1 tbs molasses (61/0)
  • 1 tbs almond milk (5/0)


Pulse dry ingredients together in a food processor. Add wet ingredients and process until dough comes together. Roll mixture into 12 balls, or desired size. Store in the refrigerator or freezer and pull out as needed. If eating right away they will be soft, place in the freezer for 10-15 minutes before eating. *We sprinkled with some primal kitchen gingersnap seasoning* Enjoy!

Calories: About 89 per ball

Protein: About 4g per ball


By Wendy Colson RN, IBCLC, RLC

Wendy Colson, a registered nurse (RN) and International Board Certified Lactation Consultant (IBCLC), is the Founder and CEO of Boobie* Superfoods. Throughout her career, Wendy has dedicated her time to helping other women conquer motherhood with ease. She helped thousands of mothers breastfeed their babies or receive their mother’s pumped milk during hospitalization. In addition, she has successfully developed a line of innovative, solution-based supplements & products for each stage of motherhood including pregnancy, lactation, and raising a family. Wendy currently lives in sunny San Diego with her 3 daughters and husband. She spends her leisure time devouring chips and salsa and planning new ways to overcome the challenges of motherhood.