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Raw Gingerbread Bites with Two-Ingredient Frosting

  • Prep Time: 5
  • Total Time: 10
  • Yield: 12 1x


  • 1 1/4 cups gluten free flour (can sub for oat flour)
  • 1/4 cup vegan protein powder (plain or vanilla flavor; or can sub for more flour)
  • 3 tablespoons coconut sugar
  • 1 1/2 teaspoons ginger
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/4 cup molasses (or brown rice syrup)
  • 1/4 cup almond butter (or any nut butter)
  • 1/2 cup milk

Two-Ingredient Icing (optional)

  • 1/3 cup + 1 tablespoon vegan powdered sugar
  • 1 1/2 teaspoons water (or dairy-free milk)


  1. In a large bowl, whisk together flour, protein powder, sugar, ginger, cinnamon and nutmeg. Set aside.
  2. In a separate small bowl, combine molasses and almond butter; mix until combined. Then pour in almond milk and microwave for 30 seconds (or do this on the stovetop in a small pan) until warmed, to easily stir together.
  3. Pour wet ingredients over dry and mix. Mixture will seem dry but keep mixing; it will come together in a big mound.
  4. Scoop out 2 tablespoons and form a ball with your hands. Flatten it out a couple times before rolling into a ball to get it nice and sticky. Finish rolling into balls until mixture is gone.
  5. Next, make the icing. Mix powdered sugar and water together in a small bowl. Carefully transfer/pour icing into a ziplock plastic baggie and cut off a tiny corner. Drizzle over gingerbread balls and refrigerate 5-10 minutes to harden.
  6. Enjoy!


  • * I haven’t tried any other sticky sweeteners besides molasses and brown rice syrup.
  • ** Store in refrigerator, covered, up to a week.
  • *** Can also use melted nut butter in place of icing if you aren’t into powdered sugar!
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