Snickerdoodle protein balls are the sweet treat I keep on hand when I want something that tastes like dessert but actually keeps me full. Chewy in the middle, coated in cinnamon sugar, made in one bowl without turning the oven on.
They taste like the healthier, higher-protein version of my classic snickerdoodles.
The base is oat flour, almond butter, and vanilla protein powder. The cinnamon sugar coating is what makes them taste like the real thing. You’re going to want to eat one straight from the tray before they even make it to the fridge!
If you love my oatmeal peanut butter protein balls, this is the same idea in snickerdoodle form. Grab your food processor and about 15 minutes of active 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.
What Makes These Taste Like a Snickerdoodle
A classic snickerdoodle cookie is a butter cookie rolled in cinnamon sugar before it bakes. The coating caramelizes in the oven and gives it that warm, slightly crisp exterior.
These protein balls get there a different way. The dough itself is cinnamon-forward, with a tablespoon of ground cinnamon baked into every bite. And then you roll each ball in a mixture of coconut sugar and more cinnamon. That’s the move. That’s what makes you close your eyes a little when you bite into one.
No oven required. The cinnamon sugar crust forms in the fridge. It works.
Ingredients You’ll Need
The ingredient list is short and the substitutions are easy. Here’s what goes into these and why each one matters!
Gluten free oat flour: This is the base that holds everything together. If you don’t have oat flour on hand, you can make homemade oat flour in a few minutes.
Vanilla protein powder. This adds structure and a little sweetness on top of the cinnamon. I use vanilla because it plays nicely with the snickerdoodle flavor. Whey protein and plant-based protein both work here, though you may need to adjust the liquid slightly depending on the brand.
Almond butter or cashew butter. This is the binder and the fat source that makes the balls hold together and feel satisfying. I love cashew butter and almond butter because the flavor is mild enough to let the cinnamon lead.
Honey. A quarter cup sweetens and helps bind. Maple syrup works one-for-one if you prefer.
Coconut oil. Melted coconut oil keeps the texture soft and prevents the balls from becoming too dense after chilling.
Vanilla extract. Half a teaspoon is enough to round out the whole batch.
Ground cinnamon. A full tablespoon goes into the dough, plus another teaspoon into the coating.
Coconut sugar. has a slight caramel note that reads even more like snickerdoodle than white sugar would.
How to Make Snickerdoodle Protein Balls
Step 1. Mix the dough: Add everything except the coating ingredients to your food processor. That’s the oat flour, protein powder, cinnamon, salt, honey, almond butter, coconut oil, and vanilla. Process on high for about a minute, until the mixture pulls away from the sides and looks like thick dough.
Step 2. Chill the dough: refrigerate for 30 minutes. This step matters. Warm dough from the food processor is sticky and hard to roll. Cold dough holds its shape and comes together cleanly.
Step 3. Scoop and roll: Use a medium cookie scoop or tablespoon to portion the dough. Roll each piece between your palms into a smooth ball, then set on a parchment-lined baking sheet.
Step 4. Coat in cinnamon sugar: Mix the coconut sugar and cinnamon in a shallow bowl. Roll each ball through the mixture to coat. I always do this right away while the outside of each ball is still slightly tacky from rolling, which helps the coating stick.
Tips for the Best Results
- Lightly wet your hands before rolling. This keeps the dough from sticking as you work and helps you get smooth, even balls without fighting the dough.
- Use a cookie scoop if you have one. It’s the fastest way to portion the dough evenly, which means every ball is the same size and they all firm up at the same rate in the fridge.
- Taste before you roll. This is a no-bake recipe, which means you can adjust before you’re committed. Want more cinnamon? Add it. Not sweet enough? Another drizzle of honey does it. I always do one quick taste after the food processor step.
- Don’t skip the chill. If you’re in a hurry, 20 minutes is enough to get them firm enough to roll. But the full 30 makes a real difference in texture.
How to Store and Freeze
These snickerdoodle protein balls keep in an airtight container in the fridge for up to two weeks. They’re best cold, straight from the fridge, when the cinnamon sugar coating has a little bit of firmness to it.
To freeze, place the rolled and coated balls in a single layer on a parchment-lined baking sheet and freeze for one hour. Then transfer to a freezer-safe bag or container. They’ll keep in the freezer for up to one month. Let them thaw in the fridge overnight or on the counter for 20 to 30 minutes before eating.
I almost always freeze half the batch. It makes weekday snacking effortless.
More Protein Ball Recipes
Snickerdoodle Protein Balls
Save this Recipe!
Ingredients
Snickerdoodle Protein Balls
- 1 1/2 cup oat flour I use certified gluten-free
- 1/2 cup vanilla protein powder I use Be Well by elly
- 1 Tablespoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup honey
- 3/4 cup nut butter almond butter or cashew butter is best
- 1/4 cup coconut oil melted
- 1/2 teaspoon vanilla extract
Cinnamon Sugar Coating
- 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.1 1/2 cup oat flour, 1/2 cup vanilla protein powder, 1 Tablespoon cinnamon, 1/4 teaspoon kosher salt, 1/4 cup honey, 3/4 cup nut butter, 1/4 cup coconut oil, 1/2 teaspoon vanilla extract
- Place in the dough in the refrigerator to chill for at least 30 minutes.
- Use a Tablespoon or medium cookie scoop to form them into 1 1/- inch balls. Arrange on a baking sheet.
- Mix together the cinnamon sugar coating in a medium bowl. 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.1/4 cup coconut sugar, 1 teaspoon ground cinnamon
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
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!