Snickerdoodle Protein Balls
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These no-bake snickerdoodle protein balls come together in 10 minutes and taste just like the classic cinnamon cookie. They’re packed with 5 grams of protein each and make the perfect snack for the holiday season.
It’s day two of my holiday protein ball week, and today we’re rolling up a batch of snickerdoodle protein balls!
If you’ve been around for a while, you know our gluten-free snickerdoodles are a must-make in our house every holiday season. These little bites taste just like them but in an easy, no-bake, high-protein snack form. They’re perfect for gifting, nibbling while you wrap presents or keeping in the fridge for a quick festive treat.
Table of Contents
Why You’ll Love These Protein Balls
- Quick and easy: They come together in just 10 minutes with only one bowl.
- Great for meal prep: Make a batch during your weekend meal prep and store in the fridge or freezer for a grab-and-go snack during busy holiday weeks.
- Protein-packed: These little bites are packed with 5 grams of protein each.
- Healthier: They’re made with less sugar and more protein than the classic holiday cookie.
Ingredients Needed
- rolled oats – rolled oats are the best type of oat to use for protein balls! Oats are naturally gluten-free, but often cross contaminated so make sure to grab certified gluten-free oats if needed.
- oat flour – helps bind everything together and gives the balls a soft, cookie-like feel.
- vanilla protein powder – adds sweetness and boosts the protein. I used Truvani vanilla protein powder, but feel free to use your favorite brand.
- cashew butter – makes the balls rich, creamy and easy to roll. Cashew butter has a more neutral flavor which gives these protein balls that classic cookie vibe. I used Artisana cashew butter.
- maple syrup – naturally sweetens the mixture and helps it stick together.
- cinnamon – a must for that snickerdoodle vibe.
- almond milk – optional, but helpful if the dough feels too dry. Feel free to use any type of milk or even water.
- snickerdoodle coating – a mix of coconut sugar and more cinnamon for that signature snickerdoodle coating.
How to Make Snickerdoodle Protein Balls
Step 1: Add the oats, oat flour, protein powder, cashew butter, maple syrup, vanilla, cinnamon and salt to a bowl and stir everything together until a thick dough forms. Add a splash of almond milk if it feels too dry.
Step 2: Scoop the mixture with a small cookie scoop and roll between your hands to form smooth balls.
Step 3: Stir together the coconut sugar and cinnamon in a shallow bowl.
Step 4: Roll each ball in the cinnamon sugar mixture, then pop them in the fridge for 15 to 20 minutes to firm up before enjoying.
Recipe Tips For Success
- If the dough feels too dry, add almond milk a little at a time until it comes together.
- Use a cookie scoop for evenly sized balls and less mess.
- Chill the dough balls before serving for the best texture.
- Protein powders vary in texture, so you may need a little more almond milk if yours is on the thicker, more absorbent side.
How to Store and Meal Prep
- Store: Keep the protein balls in an airtight container in the fridge. They’ll stay fresh for about one week.
- Freeze: For longer storage, place them in a freezer-safe container and freeze for up to three months. Let them thaw in the fridge or at room temperature before eating.
- Meal prep: Make a double batch and freeze half so you always have a quick, protein-packed snack ready to grab during busy holiday weeks.
More Festive Protein-Packed Treats
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Snickerdoodle Protein Balls
Ingredients
- 1 cup rolled oats
- ½ cup oat flour
- 2 scoops (50-60g) vanilla protein powder, I used Truvani
- 1 cup cashew butter, I used Artisana
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of sea salt
- 2–4 Tablespoons almond milk, if needed
Snickerdoodle Coating
- 1 Tablespoon coconut sugar
- ¼ teaspoon cinnamon
Instructions
- Add rolled oats, oat flour, protein powder, cashew butter, maple syrup, vanilla extract, cinnamon and salt to a medium mixing bowl. Stir to combine until a dough starts to form. Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help. If your mixture seems too dry, you can add almond milk, starting with 1 Tablespoon at a time.
- Once combined, use a small cookie scoop to scoop and roll the dough into balls.
- Mix coconut sugar and cinnamon in a small bowl and roll protein balls into cinnamon sugar mixture to coat.
- Chill for 15–20 minutes to set or enjoy right away.
Notes
- Protein powders vary in texture, so you may need more or less almond milk depending on the brand you use.
- Storage: Store the balls in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
- Meal prep: For meal prep, make a double batch and freeze half so you always have a quick, high-protein snack ready to grab.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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