What kind of protein powder works best?

A vanilla or caramel-flavored plant-based protein works the best, especially if it’s naturally sweetened. You can also use a clean whey protein if dairy isn’t an issue for you.

Do I have to chill these protein bites?

Chilling helps the bites firm up and hold their shape, especially before coating. If you’re in a hurry, pop them in the fridge for 10–15 minutes instead of freezing.

Can I skip the cinnamon-sugar coating?

Sure! The texture will be a little more sticky to touch due to the maple syrup, but the bites are still flavorful without it. The coating gives them that extra snickerdoodle cookie flavor.

What's the best way to store these protein bites?

I like to keep them in the freezer. They thaw quickly and taste amazing straight from the freezer. You can store them in a ziplock bag or sealed container in the freezer for up to 6 weeks. If you prefer a softer protein ball, you can store them in an airtight container in the fridge for up to 1 week.

Caramel Snickerdoodle Protein Balls (Gluten-Free)

Description

Gluten-Free Caramel Snickerdoodle Protein Bites are the perfect protein bite recipe to satisfy your sweet tooth! Super easy to make with no baking, kid-friendly, great for snacking, desserts, etc.

Ingredients

Units Scale

3/4 cup (75-85 grams) gluten-free rolled oats
1/2 cup (70 grams) dry roasted salted cashews
1/2 cup (60-65 grams) vanilla or caramel protein powder
1/2 tablespoon ground cinnamon, plus extra for coating
6 tablespoons (105-110 grams) creamy no-stir nut butter or sunflower seed butter
1/2 cup maple syrup or honey
1 teaspoon pure vanilla extract
Optional: 1 tbsp coconut or raw sugar + cinnamon + protein powder for coating

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Instructions

In a blender or food processor, pulse oats and cashews until you get a coarse flour-like texture.
Transfer to a large mixing bowl and whisk in the protein powder and cinnamon.
Stir in the nut butter, maple syrup, and vanilla. Mix well until a thick, sticky dough forms. If it feels dry or crumbly, add 2–4 tablespoons more maple syrup to help it come together.
Scoop into 1 to 1½ inch balls using a small cookie scoop or your hands.
Chill on a parchment-lined baking sheet in the freezer for 20–30 minutes.
For the coating (optional): Mix coconut sugar, cinnamon, and a little protein powder in a bowl. Roll or shake the bites in the coating until evenly covered.
Store in an airtight container in the fridge for 1 week or freeze for up to 6 weeks.

Notes

Substitutes: If you don’t have protein powder, you can substitute with 2–3 tablespoons of almond flour, peanut flour, or ground oats (oat flour) The flavor will be slightly different and you might have to adjust the amount of maple syrup added (start with less and add more as needed), but they’ll still be delicious.

Protein Powder Tips: A plant-based protein powder, such as pea protein or a blended plant protein powder that includes pea protein, works the best but egg white protein or whey protein may also be used. Note: texture may vary slightly depending on the texture of the protein powder. If the mixture is too dry, add a small amount of plant-based milk or nut/seed butter until desired consistency is reached.

Prep Time: 10 min
chill time: 20
Category: dessert/snack
Method: no bake
Cuisine: american

Nutrition

Serving Size: 1 protein bite
Calories: 94
Sugar: 3.8 g
Sodium: 56.9 mg
Fat: 4.6 g
Saturated Fat: 0.6 g
Carbohydrates: 8.9 g
Fiber: 1.3 g
Protein: 5 g
Cholesterol: 0 mg