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.
Gretchen ()
Would coconut flour work in place of the almond flour? I know it may alter the taste
Taylor ()
Sorry for the delay, Gretchen. This comment got marked for spam somehow and am just now seeing it! 🙁
You could sub coconut flour, but you’ll want to only use half the amount as you would almond flour. Coconut flour absorbs oil and liquid differently than almond flour. So, start with half and let it rest for 2-3 minutes. You can always add more after that! The flavor won’t change TOO much, they’ll still be tasty!
Cristina ()
These look great! Would whey protein be okay instead of pea protein or will that change the texture/flavor?
Taylor ()
Thanks, Cristina!
Whey protein wouldn’t change the texture much at all. I’ve substituted unflavored collagen peptides for pea protein as well and it turns out great. My husband doesn’t tolerate whey or any cow’s milk product, so I don’t experiment too much with it anymore. The flavor might slightly change, but as long as it’s a fairly neutral flavored powder (or even vanilla!) … it should still do the trick! Let me know how they turn out if you sub. the whey! 🙂 You can tag me on Instagram too! #butteraddictgonepaleo @butteraddictgonepaleo I’d love to share with my followers who use whey too.