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These snickerdoodle protein balls are the perfect no bake snack that tastes exactly like snickerdoodle cookies! With 10 grams of protein in each, they’re the best wholesome, healthy treat.
My family loves it when I bake my famous Snickerdoodle cookies since I usually reserve them for the holidays. But sometimes, I really just want the Snickerdoodle flavor, but without the sugar rush or lengthy baking process. That’s why I came up with these easy snickerdoodle balls.
If you’re unfamiliar with Snickerdoodles, they’re basically sugar cookies coated in cinnamon sugar. Just like our snickerdoodle cake, it’s the cinnamon that really sets them apart from other dessert-inspired snacks.
Table of Contents
Why this recipe works
- Cinnamon goodness. If you’re a lover of all things cinnamon, you’ll love these protein balls! They’re warm, sweet, and perfectly spiced.
- Easy to make ahead. We always have protein balls in my kitchen since they’re easy to make in advance, and they last for a long time in the fridge.
- Ready in minutes. All you do is make the batter, shape the balls, then toss them in cinnamon sugar, and let them firm up in the fridge. It’s that easy!
- No protein powder. Even if you’re not a big fan of protein powder, or you’re fresh out, you can still enjoy these protein-packed energy balls.
We love having these snickerdoodle bites during the holidays since they’re way more nutritious than traditional desserts but still offer that same festive flavor, just like these pumpkin balls and eggnog bites.
Ingredients needed
You’ll only need a few simple ingredients to make these delectable treats.
- 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. I always recommend using coconut flour in no-bake desserts since it absorbs moisture best and offers fiber and protein.
- Cinnamon. A must for any Snickerdoodle!
- Granulated sweetener. I used white sugar, but brown sugar or a sugar alternative will also work.
- Almond butter. Preferably smooth and creamy almond butter with no added sugar. While I prefer the flavor of almond butter, you could use any nut or seed butter.
- Maple syrup. To complement the cinnamon and bind the ingredients together.
- Milk. I used unsweetened almond milk, but any milk will work.
- More cinnamon and sweetener. For coating the protein balls.
Find the printable recipe with measurements below.
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. In a microwave-safe bowl or stovetop, melt the almond butter with maple syrup. Pour the wet ingredients into the dry ingredients and mix well to combine. If the batter is crumbly, add 1 tablespoon of milk at a time until a thick, shapeable batter is formed.
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.
Recipe tips and variations
- Lightly wet your hands. So the balls are easier to roll out.
- Make them nut-free. If you have a nut allergy, swap out the almond flour for oat flour and the almond butter for tahini or sunflower seed butter.
- Swap out the maple syrup. I tested honey and agave, and they both work great. You could even use keto-friendly honey.
- Use a cookie scoop. To get even-sized balls with half the effort.
- Taste as you go. This no-bake recipe is 100% safe to eat straight out of the bowl, so taste the batter before you shape the balls and add more sweetener or cinnamon if needed.
Storage instructions
To store: Leftover snickerdoodle energy balls are best kept in an airtight container in the fridge for up to 4 weeks.
To freeze: Place the energy bites in a freezer-safe bag and freeze them for up to 6 months. When you’re ready to enjoy them again, let them thaw overnight in the fridge.
Frequently asked questions
If the batter is too crumbly and you’re not able to shape the balls, add a little milk (or water) until the batter softens and you can roll out the balls.
More no-bake snacks to try
- Cookie dough bites– No-bake cookie dough that’s safe and delicious to eat raw.
- Peanut butter protein balls– Made with only 4 ingredients and zero added sugar.
- Apricot delight– Full of vibrant apricot flavor, these are the perfect midday snack you can enjoy year-round.
- Larabars– Everyone’s favorite healthy snack, made with wholesome ingredients and 10 flavor options.
- Banana protein bars– Healthy, delicious protein bars that taste just like banana bread.
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 flours, sweetener, 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
Recipe originally published December 2018 but updated to include new information for your benefit.
Well these look fabulous and snickerdoodles are the best. On the other hand, I’ve definitely seen copycat recipes when specifically looking for something and been like “wait, I literally just read the same thing”. Not cool. One perk of not really posting any recipes on my blog, not that that is any reason not to, I just am horrrrrrrrrible at coming up with things I just throw stuff together. I’ll leave the recipes for pros like yourself! 🙂
Right???? I open a blog and I’m like…heyyyyyy that looks familiar!
thanks for your kind words, Sarah!
Just saw this post from Amanda’s link up, not sure how I missed it! I guess I have such a weird combination of allergies it would be really tough for my recipes to be copied (lots of bloggers are gluten free, but everyone else is obsessed with ALL THE NUT BUTTERS I CAN’T EAT) and I also don’t have photos nearly as attractive as yours over here. Still annoying though – it’s a bit plagiaristic if that’s a word 😉
I don’t think photos are that much of an issue, it’s more so when others copy your recipe writing style or rip off your recipe and add one minor addition to it without crediting you or the original source. Frustrating, unethical and really off-putting. I think plagiaristic should be a word 😀 Make a legal word for it!
I love anything cinnamon so I say bring on the snickerdoodle bites.
Also, I intend to make these next week, add some apple and call them my own. 🙂
Blatant rip offs are just wrong.
You know my thoughts on this. There are similar recipes and then there are w.t.f that’s my -exact- recipe and my -exact- styling. I’d say let’s pelt the copycats with no-bake bites, but that would be a waste of delicious bites.
AMEN. 😀
Yum! I love snickerdoodles. I would definitely try the paleo version. Off to share.
Thanks so much, Linda! guess what is baking in my oven……Apple Coffee Cake! We’re going to let it sit overnight so it’s ready for coffee tomorrow morning! 😀
Ugh to the copycats! You’re completely right: giving credit where appropriate and being inspired is one thing, but readers can tell when the copying is blatant!
These looks delicious. If you opened up a no-bale bakery, I’d be your biggest customer.
YESSSSS. You can be my window cleaner.
Soapbox rant justified… this happened to me and I hardly ever post recipes! They used my pictures and everything!
I haven’t got a clue what snickerdoodles are or what they taste like but from the ingredients I think awesome… 🙂
That is insane- I hope you said something, Jen!
I use Pinterest a lot, and have seen what you are talking about. Anyway, I love these Snickerdoodle bites!
don’t get me started about Pinterest lol!
I am so sorry that your recipes were ripped off! It’s such a bummer to see others not coming up with their own ideas. However, it’s very difficult to be creative. You do find similarities in every recipe, but at least they use their own photos and have different ingredients, measurements and tags. What’s NOT acceptable is making a recipe 99% similar to someone else’s!
Right? Thanks so much, Cassie!
I see this ALL the time on Insta especially. While the recipes themselves don’t always have to be super original, I believe it’s absolutely imperative for bloggers to carve out their own look, feel and voice. I mean, what’s the point of trying to share a message and help someone if it’s not yours? Le sigh… I guess it’s a sign that you have huge influence so keep on doin yo thang
Exactly! it’s so frustrating when you come up with unique recipes or ideas and people see it do well and boom.. copycat copycat copycat.
I’m releasing a Smooth-E-book. #original
Oh my gosh, these look amazing!
Thanks Shannon!
I’ve seen people change my link to their own on my pins through Pinterest. It felt infuriating. Anywho, good recipe! Looks delicious!
These look so great, and I can’t believe they are paleo!
Salma
Right? Thanks so much, Salma!
What in the world… I would be LIVID! We all work so hard to be creative and make our blogs beautiful, provide quality content and such… that’s frustrating. I’ve never noticed it myself but I think if I did, I would say something LOL
Right? It’s so frustrating and I think if I see these bloggers do it again, I will indeed say something.
So you listen to Britney while creating your recipes? It’d only be fair to give her some credit for the inspiration 😉 .
Honestly, though, it’s seriously gotten bad in terms of recipe stealing. Within the past weeks only I’ve seen a handful of bloggers posting others’ recipes. One I didn’t understand as she credited the original creator, even linked to her blog but still posted the exact same recipe with perfectly styled pictures … That didn’t make any sense.
Right? It’s so frustrating!