Snickerdoodle Protein Balls for a Guilt-Free Sweet Treat

These Snickerdoodle Protein Balls combine nostalgic flavors with a high-protein boost, providing a guilt-free snack option.

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Prep Time 10

Chilling Time 20

Total Time 30

Servings: 12 balls

Course: Snacks

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Protein Base

1 cup Vanilla Protein Powder Can be substituted with plant-based protein
1/2 cup Almond Butter Substitute with peanut or sunflower butter if allergies are a concern
1 cup Oat Flour Can be replaced with whole wheat or gluten-free flour

For Sweetness

1/4 cup Maple Syrup Honey or agave syrup can be used if preferred
1/4 cup Coconut Sugar Brown sugar works as an alternative

For the Spice

1 teaspoon Cinnamon Adjust to taste or use pumpkin pie spice for variation

Equipment

Mixing Bowl
Spatula
Parchment Paper

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 thoroughly blended into a smooth, thick dough.
Grab small portions, about 1-2 tablespoons each, and roll them into balls between your palms.
In a separate small bowl, mix together the coconut sugar and an additional teaspoon of cinnamon until well combined.
Gently roll each protein ball in the cinnamon-sugar mixture until fully coated.
Arrange the balls on a parchment-lined tray and place them in the refrigerator for about 20 minutes to chill.
Transfer the chilled protein balls to an airtight container for storage.

Nutrition

Serving: 1ballCalories: 100kcalCarbohydrates: 10gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 60mgPotassium: 150mgFiber: 2gSugar: 4gCalcium: 5mgIron: 3mg

Notes

For firmer balls, extend the chilling time. You can personalize flavors and sweeteners as desired.

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