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A close-up shows delicious homemade Snickerdoodle Protein Balls sprinkled with cinnamon sugar, perfect for a healthy snack.

Snickerdoodle Protein Balls Ultimate

These Snickerdoodle Protein Balls offer the comforting flavors of a classic snickerdoodle cookie in a protein-packed, bite-sized snack. They are incredibly easy to make and perfect for a quick, healthy treat any time of day, providing a guilt-free indulgence.
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Prep Time 15 minutes
Total Time 15 minutes
Course: Snack
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats old-fashioned or quick
  • ½ cup vanilla protein powder whey, casein, or plant-based
  • ¼ cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon salt
  • ¼ cup unsweetened applesauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk almond, oat, or dairy
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon for coating

Equipment

  • Large bowl
  • Whisk
  • Measuring cups and spoons
  • Small bowl
  • Cookie scoop (optional)
  • Spoon or hands
  • Parchment paper
  • Plate or container
  • Airtight container

Method
 

  1. In a large bowl, whisk together the rolled oats, protein powder, almond flour, coconut flour, cinnamon, and salt.
  2. Add the applesauce, honey (or maple syrup), melted coconut oil, and vanilla extract to the bowl. Stir until well combined.
  3. Start with 1 tablespoon of milk and add more, a little at a time, until the mixture comes together and forms a slightly sticky dough. Be careful not to add too much milk.
  4. Cover the bowl and refrigerate the dough for 15-20 minutes for easier rolling (optional).
  5. In a small bowl, combine the granulated sugar and cinnamon for the snickerdoodle coating.
  6. Using a spoon or your hands, roll the dough into 1-inch balls.
  7. Roll each protein ball in the cinnamon-sugar mixture, making sure it’s evenly coated.
  8. Place the finished Snickerdoodle Protein Balls on a parchment-lined plate or container.
  9. Refrigerate for at least 10 minutes to allow them to firm up.

Notes

If the dough is too dry, add a little more milk (1 teaspoon at a time). If the dough is too wet, add a little more almond flour or coconut flour. Store protein balls in an airtight container in the refrigerator for up to 1 week or freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before enjoying. Variations: Chocolate Chip Snickerdoodle (add ¼ cup of mini chocolate chips), Peanut Butter Snickerdoodle (add 2 tablespoons of peanut butter), Maple Pecan Snickerdoodle (use maple syrup and add ¼ cup of chopped pecans), Spice it Up (add a pinch of nutmeg or cardamom), Coconut Lover's (add shredded coconut).