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Snickerdoodle Protein Balls

Snickerdoodle Protein Balls

These delightful bites are perfect for boosting your energy, curbing cravings, and fueling your busy day with deliciousness. They offer a burst of comforting snickerdoodle flavor without any baking required.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Mixing bowl
  • Plate or airtight container
  • Small, shallow dish

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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!
  6. 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.

Notes

Store in an airtight container in the refrigerator for up to one week. Can also be frozen for up to 2-3 months.
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