Snickerdoodle Protein Balls: Sweet Energy in Every Bite

Snickerdoodle Protein Balls are a delightful blend of childhood comfort and modern nutrition, offering a high-protein, gluten-free snack perfect for busy days.

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Prep Time 10

Chilling Time 20

Total Time 30

Servings: 15 balls

Course: Snacks

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Protein Base

1 cup Vanilla Protein Powder Can be swapped for plant-based protein for a vegan version.
1/2 cup Almond Butter Substitute with peanut or sunflower butter if needed.

For the Dough

1 cup Oat Flour Can be replaced with whole wheat or gluten-free flour.
1/4 cup Maple Syrup Honey or agave syrup make great alternatives.

For the Coating

1/4 cup Coconut Sugar Brown sugar works well as an alternative.
1 teaspoon Cinnamon Adjust to your taste or swap with pumpkin pie spice.

Equipment

Mixing Bowl
Spatula
Plate
Baking Sheet
Measuring cups

Method

Step-by-Step Instructions for Snickerdoodle Protein Balls

In a large mixing bowl, combine the vanilla protein powder, almond butter, oat flour, maple syrup, and cinnamon. Mix until a smooth dough forms (1-2 minutes).
Roll 1-2 tablespoons of the dough into balls, aiming for uniform size. You should yield about 12-15 protein balls.
In a separate bowl, mix the coconut sugar and cinnamon until well combined.
Roll each protein ball in the cinnamon-sugar mixture until fully coated.
Place the coated balls on a parchment-lined tray and refrigerate for about 20 minutes to firm up.
Enjoy the Snickerdoodle Protein Balls or store in an airtight container in the fridge for up to a week or freeze for a month.

Nutrition

Serving: 1ballCalories: 120kcalCarbohydrates: 10gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 30mgIron: 0.5mg

Notes

Ensure there are no dry spots in your mixture for a consistent texture.

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