Snickerdoodle Protein Balls are your new go-to for a quick, healthy, and utterly satisfying snack that tastes just like your favorite cinnamon-sugar cookie! These delightful bites are perfect for boosting your energy, curbing cravings, and fueling your busy day with deliciousness.
Key Ingredients for Snickerdoodle Protein Balls:
- 1 cup rolled oats (gluten-free if needed)
- 1/2 cup vanilla or unflavored protein powder (whey, plant-based, or collagen)
- 1/4 cup almond butter (or your favorite nut/seed butter)
- 1/4 cup honey or maple syrup (for vegan)
- 2 tablespoons unsweetened applesauce
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsweetened almond milk (or milk of choice), plus more if needed
- 1 tablespoon finely chopped pecans or walnuts (optional, for added crunch)
- Extra cinnamon and a pinch of granulated sugar for rolling (for that signature snickerdoodle finish)
How to Make Snickerdoodle Protein Balls:
Whipping up these Snickerdoodle Protein Balls is a breeze, taking less than 15 minutes from start to finish! They offer a burst of comforting snickerdoodle flavor without any baking required, making them an incredibly satisfying and convenient treat.
Step-by-Step Instructions:
- Combine Dry Ingredients: In a medium-sized mixing bowl, add the rolled oats, protein powder, ground cinnamon, ground nutmeg, and salt. Stir these dry ingredients together thoroughly until they are well combined and there are no clumps of protein powder. If you are using chopped nuts, stir them in at this stage as well.
- Add Wet Ingredients: Into the same bowl, add the almond butter, honey or maple syrup, and unsweetened applesauce. Begin to mix these wet ingredients into the dry ingredients. A spoon or spatula is best for this initial step; you’ll want to incorporate everything as evenly as possible.
- Achieve the Right Consistency: Gradually add the almond milk, one tablespoon at a time, mixing after each addition. The goal is to create a dough-like consistency that holds together when pressed. You might not need all of the almond milk, or you might need a touch more, depending on the thickness of your nut butter and the absorption rate of your oats and protein powder. The mixture should be slightly sticky but manageable, not crumbly or too wet.
- Form the Balls: Once you have reached the desired dough consistency, it’s time to roll the Snickerdoodle Protein Balls. Take about a tablespoon of the mixture and roll it between your palms to form a compact ball. Continue this process until all of the mixture has been used.
- Apply the Snickerdoodle Coating: In a small, shallow dish, combine extra ground cinnamon with a small pinch of granulated sugar (optional, but recommended for that authentic snickerdoodle look and flavor). Gently roll each protein ball in this cinnamon-sugar mixture until it is lightly coated. This step really elevates the snickerdoodle experience!
- Chill to Set: Place the finished Snickerdoodle Protein Balls on a plate or in an airtight container. Refrigerate them for at least 30 minutes to allow them to firm up. This chilling process helps them hold their shape and makes them even more enjoyable to eat.
Why You’ll Love This Snickerdoodle Protein Balls:
These Snickerdoodle Protein Balls are a game-changer for health-conscious snackers looking for a delicious treat. Their primary appeal lies in their ability to mimic the cozy, comforting flavor of a traditional snickerdoodle cookie while packing a protein punch. Making them at home is incredibly cost-effective, saving you money compared to store-bought protein bars or snacks, and allowing you to control the quality of ingredients, ensuring a wholesome snack for you and your family. The delightful cinnamon and nutmeg blend perfectly with the sweet nut butter base, creating a flavor profile that’s simply irresistible, offering a delightful alternative to bland protein snacks.
Forget those chalky, unappetizing protein options; these Snickerdoodle Protein Balls deliver pure joy in every bite! They’re the perfect companion for a pre-workout boost, an afternoon pick-me-up, or a healthy dessert alternative. So go ahead, whip up a batch, and experience the magic of a guilt-free, homemade snickerdoodle!
Storing and Reheating Tips:
To keep your Snickerdoodle Protein Balls as fresh and delicious as possible, proper storage is key.
- Refrigeration: Store the protein balls in an airtight container in the refrigerator for up to one week. This is the best method for maintaining their texture and preventing them from becoming too soft.
- Freezing: For longer storage, you can freeze the protein balls. Place them on a baking sheet in a single layer until firm, then transfer them to a freezer-safe bag or container. They will stay fresh in the freezer for up to 2-3 months.
- Enjoying Frozen Balls: Thaw them in the refrigerator overnight or let them sit at room temperature for about 15-20 minutes before enjoying. They are also delicious eaten straight from the freezer for a frosty treat!
- Reheating: These protein balls are designed to be enjoyed cold or at room temperature and do not require reheating.
Final Thoughts:
These Snickerdoodle Protein Balls are a testament to how simple, wholesome ingredients can create something truly delightful and energizing. Give them a try for a satisfying snack that embodies the spirit of a classic cookie, and you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Snickerdoodle Protein Balls
Ingredients
Equipment
Method
- In a medium-sized mixing bowl, add the rolled oats, protein powder, ground cinnamon, ground nutmeg, and salt. Stir these dry ingredients together thoroughly until they are well combined and there are no clumps of protein powder. If you are using chopped nuts, stir them in at this stage as well.1 cup rolled oats, 1/2 cup vanilla or unflavored protein powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt, 1 tablespoon finely chopped pecans or walnuts
- Into the same bowl, add the almond butter, honey or maple syrup, and unsweetened applesauce. Begin to mix these wet ingredients into the dry ingredients. A spoon or spatula is best for this initial step; you’ll want to incorporate everything as evenly as possible.1/4 cup almond butter, 1/4 cup honey or maple syrup, 2 tablespoons unsweetened applesauce
- Gradually add the almond milk, one tablespoon at a time, mixing after each addition. The goal is to create a dough-like consistency that holds together when pressed. You might not need all of the almond milk, or you might need a touch more, depending on the thickness of your nut butter and the absorption rate of your oats and protein powder. The mixture should be slightly sticky but manageable, not crumbly or too wet.2 tablespoons unsweetened almond milk
- Once you have reached the desired dough consistency, it’s time to roll the Snickerdoodle Protein Balls. Take about a tablespoon of the mixture and roll it between your palms to form a compact ball. Continue this process until all of the mixture has been used.
- In a small, shallow dish, combine extra ground cinnamon with a small pinch of granulated sugar (optional, but recommended for that authentic snickerdoodle look and flavor). Gently roll each protein ball in this cinnamon-sugar mixture until it is lightly coated. This step really elevates the snickerdoodle experience!
- Place the finished Snickerdoodle Protein Balls on a plate or in an airtight container. Refrigerate them for at least 30 minutes to allow them to firm up. This chilling process helps them hold their shape and makes them even more enjoyable to eat.