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Snickerdoodle Protein Balls (Gluten-Free) Recipe

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4 from 14 reviews

These easy, no-bake Snickerdoodle Protein Balls are a delicious and healthy snack option, combining gluten-free oat flour, vanilla protein powder, cinnamon, nut butter, and a hint of sweetness. Perfect for on-the-go energy boosts, they can be optionally rolled in a cinnamon sugar coating for extra flavor.

  • Total Time: 45 minutes
  • Yield: 24 protein balls

Ingredients

Snickerdoodle Protein Balls

  • 1 1/2 cup gluten free oat flour
  • 1/2 cup vanilla protein powder
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/4 cup honey
  • 3/4 cup nut butter (almond butter recommended)
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon vanilla extract

Cinnamon Sugar Coating (optional)

  • 1/4 cup coconut sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Combine Ingredients: In the bowl of a food processor, add all the ingredients for the protein balls except the cinnamon sugar coating. Blend on high for about 1 minute until the mixture is completely incorporated.
  2. Adjust Consistency: If the mixture is too wet, add more oat flour a tablespoon at a time. If too dry, add more honey and nut butter to reach a firm but malleable consistency.
  3. Chill Mixture: Transfer the mixture to the refrigerator and chill for at least 30 minutes. This helps the mixture firm up for easier rolling.
  4. Form Balls: Using a tablespoon or medium cookie scoop, form the mixture into 1.5-inch balls and place them on a baking sheet.
  5. Prepare Coating (Optional): In a small bowl, mix together the coconut sugar and ground cinnamon to make the cinnamon sugar coating.
  6. Coat Balls (Optional): Roll each protein ball in the cinnamon sugar mixture until well coated.
  7. Store: Store the protein balls in an airtight container for up to one week in the refrigerator or freeze for up to one month.

Notes

  • These protein balls are gluten free, but verify that your protein powder and oat flour are certified gluten free if needed.
  • Adjust the sweetness by varying the amount of honey to your preference.
  • Almond butter is recommended but other nut butters like peanut or cashew butter can be substituted.
  • Chilling the mixture is important to make it easier to roll the balls.
  • Keep the protein balls refrigerated or frozen to maintain freshness.
  • For a vegan option, replace honey with a plant-based syrup like maple syrup.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Snacks
  • Method: Blending
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://iamstarved.com/snickerdoodle-protein-balls-gluten-free-recipe/