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
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!