These easy, no-bake Snickerdoodle protein balls are filled with cinnamon, nut butter, and healthy ingredients. Throw all of the ingredients in your food processor and roll them into balls for an on-the-go snack any time you need it.
Looking for more protein ball recipes? Try PB & J protein balls, cake batter protein balls, or oatmeal chocolate chip protein balls next time.
Are you sensing a theme around here? Snickerdoodle all day every day. I recently made this Pumpkin Snickerdoodle Cobbler. I also love just plain old Snickerdoodles.
The concept of a Snickerdoodle is just so simple and full of flavor. Cinnamon sugar is a win no matter how you look at it.
Which is why I love to make so many variations on the classic flavor combo! Anytime I can turn an unhealthy, fat-filled dessert into a healthy recipe that actually fuels your body is always one of my favorite things.
Hence the snickerdoodle protein balls!
Wanna know another one of my favorite things?! Being ENGAGED! Eeeeeeek!
Not food or snickerdoodle-related whatsoever, but still equally as awesome. It’s been a total of 4 days and I love being engaged so much.
So much love to be celebrated! I shared the full story yesterday if you feel so inclined to read how it happened. And I’ll be ramping up my healthy eating with these snickerdoodle protein balls.
Are protein balls good for you?
Protein balls are good for you! Especially these Snickerdoodle protein balls! They’re gluten free and dairy free and filled with a lot of healthy fats, flavor and protein.
If you’re looking for a healthy snack to keep you full, this is it.
How many calories are in a protein ball?
Although protein balls are very healthy, they aren’t usually low-calorie. This recipe is filled with protein and healthy fat, which means more calories.
But they’re good calories! So you can feel good about snacking on one or two of these during the day. This Snickerdoodle protein ball recipe has 147 calories in each ball.
They’re going to really help to curb my sweet tooth as I try to stay away from sweets (but sweets in moderation is always a good idea!).
They’re naturally sweet so no guilt happening here. Just pure unrefined deliciousness.
I also love how these help me incorporate more protein into my diet. I have a hard time fitting the amount of grams of protein on a daily basis and any delicious way to get extra protein is fine by me.
And an added plus when it’s as delicious as these snickerdoodle protein balls.
How to make Snickerdoodle protein balls
The main reason these protein balls are so easy is because they don’t require any baking. No preheating the oven and no waiting for them to bake to finish up.
To make them, add all of the ingredients to the food processor all at once. Close the lid and turn the food processor on to high for 2-3 minutes.
The mixture will get thick and creamy and start to pull away from the edges of the food processor. Place the protein ball batter in the refrigerator for 30 minutes to chill.
Once its chilled, roll into 1 1/2 inch balls and place on a baking sheet lined with parchment paper. If you’re making the cinnamon sugar coating, combine the two ingredients in a medium bowl and stir.
Roll each protein ball into the mixture and place back on the baking sheet.
How long do protein balls last?
These Snickerdoodle protein balls will last for up to 2 weeks in an air tight container in the refrigerator. Just place them in a container, cover tightly and store. Make sure close the lid tightly after eating one.
When to eat protein balls
- Pre-post workout: I don’t ever want to make an entire meal before I head out early for a workout so an easy protein ball to tide me over is perfect. It also gives you protein and carbs to drive better performance. Aka lift heavier and run faster.
- On-the-go breakfast; If you don’t leave yourself enough time while you’re heading out the door in the morning they’re a great on the go breakfast.
- Afternoon pick-me-up: Right around 3pm is when my stomach starts rumbling and I need something delicious to wake me up and push me through the last couple hours. This recipe will work wonders.
- Sweet treat at night: I sometimes get a big sweet tooth in the evenings. Snickerdoodle protein balls to the rescue!
More protein ball recipes:
If you love this recipe, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
Snickerdoodle Protein Balls [Gluten Free]
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Ingredients
Snickerdoodle Protein Balls
- 1 1/2 cup gluten free oat flour
- 1/2 cup vanilla protein powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup honey
- 3/4 cup nut butter I used almond butter
- 1/4 cup coconut oil melted
- 1/2 teaspoon vanilla extract
Cinnamon Sugar Coating (optional)
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
Instructions
- In the bowl of the processor, add all of the ingredients, except cinnamon sugar coating. Blend on high until completely incorporated, about 1 minute. If it's too wet, add more oat flour a tablespoon at a time. If it's too dry add more honey and nut butter. Once complete, place in the refrigerator to chill for at least 30 minutes.
- Use a tablespoon or medium cookie scoop to form them into 1.5 inch balls then place on a baking sheet.
- If making the cinnamon sugar coating, add both ingredients to a small bowl and toss together. Roll each protein ball into the mixture to coat well. Store in an air tight container for up to one week or in the freezer for up to one month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can the oat flour be replaced we with something g else?
Hey there! I haven’t tested it but you could try rolled oats or almond flour, though the amount will likely vary!
I have been using this recipe for a couple years for my daughter who owns a gym. I have made well over a thousand of them. I came back to print a new copy of the recipe and was surprised that the amount of honey has been cut back. My old copy showed equal amounts of honey & protein powder. My typical batch is 12 cups of flour. After I make the balls I freeze them overnight then vacuum seal a dozen to a package. The keep well in the freezer for several months. A stand mixer works well for large batches.
These were so good! My mixture was so dry so I added a 1/2 cup of fat free milk. I also added pb fit with water instead of peanut butter to cut down on the amount of fat.
Thanks for sharing that!
Is there an alternative for the almond flour. I am allergic to almonds. Want to keep it as healthy as possible. It stinks to have food allergies!
Hey Gail! I haven’t tried it with anything other than almond flour, but I make a lot of protein balls with oat flour and they’re delicious. Start with less and add more as it comes together.
Ha. I found this today (not even a month later), and it says oat flour. I’m allergic to oats! So I’m happy to see your comment. Almond flour for me!