Snickerdoodle Protein Balls
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My snickerdoodle protein balls taste exactly like your favorite cinnamon-sugar cookies, but with 5 grams of protein each! They’re a wholesome, satisfying no bake snack you’ll want year-round.
These snickerdoodle protein balls have become one of my go-to snacks when I want something sweet, cozy, and a little seasonal (hello, fall). I mix the almond butter, cinnamon, and a touch of maple syrup, roll them up, then let them set in the fridge. By the time my partner, my sister, or I are ready for a snack, they’re soft, chewy, and taste like cinnamon-sugar cookie dough. I tested a few batches to nail that perfect snickerdoodle texture- soft in the middle with just the right hint of cinnamon spice.
Table of Contents
Why make my snickerdoodle balls
- Easy to make ahead. We always have protein balls in my kitchen- they’re easy to make in advance and last for a long time in the fridge.
- No protein powder. Yes, and still have 5 grams of protein each.
- Meal prep friendly. They freeze beautifully, so I always have a batch ready to grab straight from the freezer.
What readers are saying
★★★★★ – “I love this recipe. My very picky son loves them, too! Thank you!” Mimi
★★★★★ – “Love love love this recipe! I was looking for something healthy-ish and straightforward, but instead I found myself eating cookie dough effectively. Thank you!!- Anna
Key Ingredients
I’m highlighting the main ingredients and why I’m using them here (along with some substitution ideas). For the full list of ingredients, jump to the recipe below.
- Almond flour. I prefer using blanched almond flour for no-bake treats, but you could also use regular almond meal if you’re in a pinch.
- Coconut flour. This particular flour absorbs moisture best and offers extra fiber and protein.
- Granulated sweetener. I used white sugar, but brown sugar or a sugar alternative will also work.
- Almond butter. Smooth and creamy with no added sugar. If you prefer not to use almond butter, any other nut or seed butter will work as an alternative. I’ve made these with tahini for my nephew, who has a nut allergy.
- Maple syrup. To complement the cinnamon and bind the ingredients together. Honey or brown rice syrup also works in a pinch.
How to make snickerdoodle protein balls
Step 1- Combine the dry ingredients. In a large mixing bowl, mix together the flours, sweetener, and cinnamon.
Step 2- Add wet ingredients. Melt the almond butter with maple syrup. Pour the wet ingredients into the dry ingredients and mix well to combine.
Step 3- Shape into balls. Use your hands to shape the dough into equal-sized balls and set them aside.
Step 4- Coat in cinnamon sugar. In a small bowl, combine the cinnamon and sweetener. Gently roll each ball in the cinnamon mixture and refrigerate for 10 minutes or until firm.
Double the protein content with one simple addition
If you want to double the protein content, just mix in one cup of your favorite protein powder and an extra 1/2 to 1 cup of milk. I’ve tested this with both whey and casein protein- it slightly changes the texture, but still rolls beautifully.
Arman’s recipe tips
- Lightly wet your hands. A quick rinse under cold water keeps the dough from sticking as you roll (ask me how I know…). It also helps you shape perfectly smooth balls without having to rework the batter.
- Use a cookie scoop. This guarantees even sizing, which means they look pretty and firm up at the same rate. Don’t be pedantic, though- this is my OCD speaking!
- Taste as you go. Since my recipe is entirely no bake, taste and adjust before you roll. I based these on my family’s sweetness preferences. If you prefer super-sweet bites, add more sugar or syrup.
Frequently asked questions
If the batter is too crumbly and you’re unable to shape the balls, add a little milk (or water) until the batter softens and you can roll the balls. This can happen depending on what brand of coconut flour you use or the thickness of the syrup.
Leftover snickerdoodle energy balls are best kept in an airtight container in the fridge for up to 4 weeks. If you want to freeze them, place the energy bites in a freezer-safe bag and freeze them for up to 6 months.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Snickerdoodle Protein Balls
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 1/4 cup almond butter can use any nut or seed butter of choice
- 1/4 cup maple syrup
- 1 tablespoon milk
- 1 tablespoon cinnamon
- 1 tablespoon sugar
Instructions
- In a large mixing bowl, combine the almond flour, coconut flour, sugar, and cinnamon, and mix very well.
- In a microwave safe bowl or stovetop, melt your almond butter with your sticky sweetener until combined. Pour the wet mixture into the dry mixture and mix very well. If the batter is crumbly, add milk one tablespoon at a time until a thick, formable batter is present. Using your hands, form into small balls and set aside.
- In a small bowl, combine the cinnamon and sweetener and mix well. Gently roll each ball in it and refrigerate for 10 minutes, or until firm.
Notes
Nutrition
More no-bake balls
Originally published December 2018
Thank you for sharing this delicious recipe 😋
You are welcome, Rosalinda!