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These no-bake snickerdoodle protein balls are filled with cinnamon and so easy to make. They're perfect for breakfast, workouts or on-the-go snacks.
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3.84 from 80 votes

Snickerdoodle Protein Balls [Gluten Free]

Prep Time45 minutes
Total Time45 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free
Keyword: energy, snickerdoodle
Servings: 24
Author: Molly Thompson

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

Serving: 1protein ball | Calories: 123kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 35mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 47mg | Iron: 1mg