We made it! It’s the end of the week, and it’s time for something sweet: healthy energy balls that taste like bites of gingerbread cookie dough. These Ginger Cookie Healthy Energy Balls are Monday kind of wholesome with a Friday kind of flavor. They’ve also been my saving grace this week.
After publishing my Summer Bucket List on Tuesday, I had a small panic attack that we are halfway through June and I hadn’t checked off a single thing on it. My theory that putting our hopes and goals into the universe is proving true because instead of spending my time on responsible things like work or cooking myself a proper breakfast, I’ve been scanning state park websites for campsite availability, calling locals farms to see when strawberries will be available for picking, and ordering straw hats.
Instead of “adult” groceries like vegetables and chicken, I walked out of the grocery store with three bottles of rosé, a basil plant, and a watermelon.
The summer bug bites hard, and I’m scratching!
While my January self might view my current disregard of meal planning and laundry washing as unwise, my June self is quite pleased with the look of her calendar over the next few months. She’s also very, very grateful to have a stash of Ginger Cookie Healthy Energy Balls in her freezer, because the only thing in her refrigerator right now is a half-eaten watermelon and an almost-empty jar of peanut butter.
The recipe for these healthy energy balls hails from my lovely friend Phoebe’s book, The Wellness Project. You may know Phoebe from her blog, Feed Me Phoebe, which is how the two of us “met,” first on the interwebs, then in person when I visited New York. In the book, Phoebe honestly, often hilariously, chronicles her yearlong experiment to regain her health and feel more, well, well. She tries everything from cutting out caffeine, sugar, and alcohol (at the same time!!), to supplements, to using all-natural beauty and home products, to drinking aggressive amounts of water. Every chapter describes a new regime she tests, her honest findings of what did/did not seem worth the sacrifice, and tips for those looking to try something similar.
A large driver behind Phoebe’s experiment is Hashimoto’s, a thyroid disorder from which she suffers and about which she talks openly throughout the book. Although I am fortunate enough not to suffer from chronic health issues myself, I still thoroughly enjoyed the book and found it relatable. Phoebe’s tone is fun, chatty, and honest, she presents research where it’s needed, and, best of all, she finds actual balance between extremes. Reading it felt as if I were sitting down for coffee with a friend.
In addition to sharing her story, Phoebe also shares recipes at the end of every chapter, including these ginger spiced healthy energy balls, or, as she calls them, “Beauty Balls.” Beauty balls. Doesn’t that sound wonderful? They’re high in fiber, antioxidants, and healthy fats, and their star ingredients—sesame seeds, almond butter, and flaxseed meal—are great for your skin.
How to Store and Freeze These Energy Balls
- To Store. Store healthy energy balls in the refrigerator for up to 2 weeks.
- To Freeze. Place energy balls in an airtight freezer-safe storage container for up to 3 months.
These Ginger Cookie Healthy Energy Balls are also vegan, raw, gluten free, no bake, and naturally sweetened. The good girl gang is all here, and they still taste like ginger cookie dough. On a Friday, Monday, or any day, I couldn’t ask for more!
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Ginger Cookie Healthy Energy Balls
- Add all of the ingredients to a large mixing bowl: oats, almond butter, coconut, flaxseed, sesame seeds, maple syrup, cinnamon, ginger, cloves, and salt. Stir by hand with a wooden spoon or spatula, until the mixture is incorporated and sticky. Place the bowl in the refrigerator for 10 minutes, or until the mixture is firm and easy to shape.
- With damp hands, take 1 tablespoon of dough and shape it into a compact 1-inch ball (squeeze a little as needed) and place it on a plate. (Keep a bowl of water by your side, since the mixture is easier to handle with damp hands.) Repeat with the remaining batter. Enjoy immediately or store in the refrigerator for 2 weeks or freeze for 3 months.
- *If you prefer not to use maple syrup, you can swap raw honey or 1/3 cup chopped Medjool dates. If using dates, puree them in the bowl of a food processor along with the almond butter first, then add the resulting paste to the bowl with the other ingredients.
- Store in the refrigerator for 2 weeks or freeze for 3 months.
- Recipe swap—make them chocolate: Replace the spices with 2 teaspoons cocoa powder to make these full-fledged raw chocolate “cookies.”
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