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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3.59 from 46 votes

Snickerdoodle Protein Balls [Gluten Free]

Prep Time45 mins
Total Time45 mins
Servings: 24
Author: Molly Thompson

Ingredients

  • 1 1/2 cup oat flour gluten free
  • 1/2 cup vanilla protein powder
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup honey
  • 3/4 cup nut butter I used almond butter
  • 1/4 cup coconut oil room temperature
  • 1/4 teaspoon butter extract
  • 1/2 teaspoon vanilla extract
  • Cinnamon Sugar Coating optional:
  • 1/4 cup calorie free sugar substitute I used Lite and Sweet
  • 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 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.
  • Once chilled, form into 1.5 inch balls and 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.