Snickerdoodle Protein Balls
These no-bake snickerdoodle protein balls taste just like the classic cinnamon cookie but are made with oats, cashew butter and protein powder for a healthy, high-protein snack you can whip up in minutes.
Servings: 20 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
Serving: 1 ball | Calories: 132kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 113mg | Fiber: 2g | Sugar: 5g