Name: Snickerdoodle Protein Balls
Prep time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup oat flour; ½ cup vanilla protein powder; 2 tablespoons almond butter; 2 tablespoons maple syrup (or honey); 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; Pinch of sea salt; Optional: 1–2 tablespoons almond milk; 2 tablespoons granulated sweetener (e.g., coconut sugar or erythritol); ½ teaspoon ground cinnamon

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These chewy, cinnamon-sugar coated Snickerdoodle Protein Balls deliver the nostalgic taste of snickerdoodle cookies in a healthy, grab-and-go form. I love making a batch of these for post-workout energy, afternoon snacking, or when I’m craving a sweet treat without going overboard. With warm spices and just the right touch of sweetness, they hit that perfect balance between indulgent and nourishing.

Snickerdoodle Protein Balls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup oat flour

½ cup vanilla protein powder

2 tablespoons almond butter

2 tablespoons maple syrup (or honey)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Pinch of sea salt

Optional: 1–2 tablespoons almond milk

For the cinnamon‑sugar coating:

2 tablespoons granulated sweetener (e.g., coconut sugar or erythritol)

½ teaspoon ground cinnamon

Directions

I start by mixing the oat flour, protein powder, cinnamon, and sea salt in a large bowl.

Then I stir in the almond butter, maple syrup, and vanilla extract until a dough starts to form.

If the dough feels too dry, I add a little almond milk, one tablespoon at a time, until it’s moldable.

I scoop out tablespoon-sized portions and roll them into balls using my hands.

In a small bowl, I mix the cinnamon with my chosen sweetener and roll each ball in the mixture until fully coated.

I refrigerate the finished balls for at least 20 minutes so they firm up before serving.

Servings and timing

This recipe makes 12 protein balls.

Prep Time: 10 minutes

Chill Time: 20 minutes

Total Time: 30 minutes

Each ball contains approximately 120–160 calories, depending on the ingredients I use.

Variations

I sometimes swap the almond butter for peanut butter for a richer flavor.

For extra texture, I mix in mini chocolate chips or crushed nuts before forming the balls.

To make them vegan, I stick with maple syrup and a plant-based protein powder.

If I want to boost the fiber, I add a tablespoon of ground flax or chia seeds.

A touch of nutmeg adds an even deeper spice note when I’m feeling festive.

Storage/Reheating

I keep these stored in an airtight container in the fridge, where they last up to 1 week. If I’m making a big batch, I freeze them and just thaw a few at a time before eating. There’s no reheating needed—just grab and go.

FAQs

How much protein is in each ball?

That depends on the protein powder I use, but generally each ball has around 6–8 grams of protein.

Can I use regular flour instead of oat flour?

I don’t recommend it—regular flour isn’t safe to eat raw. Oat flour is a better choice for no-bake recipes like this.

Are these gluten-free?

If I use certified gluten-free oat flour and a gluten-free protein powder, then yes—they’re completely gluten-free.

Can I use a different sweetener for the coating?

Definitely. I’ve used monk fruit sweetener, coconut sugar, and even regular sugar depending on what I have on hand.

How can I make them more moist?

If the dough feels too dry, I just add almond milk a tablespoon at a time until it’s the right texture—soft but not sticky.

Conclusion

These Snickerdoodle Protein Balls are one of my favorite guilt-free snacks. They’re easy to prep, packed with clean ingredients, and full of comforting cinnamon flavor. Whether I’m fueling up after a workout or just need a mid-afternoon pick-me-up, they’re always a satisfying choice.

Recipe:

Snickerdoodle Protein Balls

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 protein balls
Diet: Gluten Free

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Description

These no-bake Snickerdoodle Protein Balls are a healthy, high-protein snack with the nostalgic flavor of snickerdoodle cookies. Packed with wholesome ingredients, they’re perfect for post-workout fuel, meal prep, or a quick grab-and-go treat.

Instructions

In a large bowl, mix together the oat flour, protein powder, ground cinnamon, and sea salt.
Add the almond butter, maple syrup, and vanilla extract. Stir until a dough forms.
If the dough is too dry, add almond milk one tablespoon at a time until it's moldable.
Scoop out tablespoon-sized portions and roll them into balls using your hands.
In a small bowl, mix the sweetener and cinnamon for the coating.
Roll each ball in the cinnamon-sugar mixture until fully coated.
Refrigerate for at least 20 minutes to firm up before serving.