Sugar Cookie Protein Balls {Dairy, Gluten, Grain Free}
Convenient snacks are either expensive or not-so-healthy…or BOTH. That’s why I tend to make my own – like these Sugar Cookie Protein Balls. They’re full of healthy fats, carbs, protein, and fiber. That’s a pretty good balance when it comes to snacks in my opinion!
Protein balls are great to have on hand when you want a quick little snack, and they’re also great to pack in lunches! They’re a staple in my husband’s daily lunch.
These Sugar Cookie Protein Balls are festive for the season, but are still a great flavor year round! There may be a bit of a weird ingredient in these SUGAR COOKIE protein balls (I’ll give you a hint: it rhymes with kinnamon – LOL) … but it seriously does just the trick for giving these that sugar cookie flavor. Don’t ask me how – IT JUST DOES!
Grab the recipe below or pin this to your healthy snack board on Pinterest to save for later!
| Prep Time | 10 minutes |
| Passive Time | 1-2 hours of cooling |
| Servings |
balls
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- 1 cup Raw almonds
- 1 cup Almond Flour
- 1/2 cup Pea protein unflavored (I used Natural Force brand)
- 1/2 cup Coconut oil melted
- 3 tbsp Pure maple syrup sub honey (or keto sweetener of choice)
- 2 tsp Pure vanilla extract
- 1/2-3/4 tsp Ground cinnamon adjust to your liking
- 1/4 tsp Himalayan pink salt
Ingredients
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- In a food processor or high powered blender, blend almonds and coconut oil until fairly smooth. It's ok if it's still a little chunky. You just want it to be like runny nut butter.
- In a mixing bowl, combine the almond/coconut oil mixture with remaining ingredients. Adjust the cinnamon (and salt, if you prefer things a little more salty - like my husband!) at this point.
- Onto a lined baking sheet/tray, scoop out individual balls. I like to use a melon baller scoop. It makes things super easy and QUICK!
- Freeze the protein balls for 20-30 minutes or refrigerate for 1-2 hours.
- I store these in the refrigerator or freezer and just pop 3-4 into a bag or container for lunches each day, as needed.