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!

Print Recipe

Sugar Cookie Protein Balls {Dairy, Gluten, Grain Free}

Prep Time

10 minutes

Passive Time

1-2 hours of cooling

Servings

balls

Ingredients

• 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

Prep Time 10 minutes Passive Time 1-2 hours of cooling Servings balls Ingredients 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

Instructions

1. 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.
2. 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.
3. 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!
4. Freeze the protein balls for 20-30 minutes or refrigerate for 1-2 hours.
5. I store these in the refrigerator or freezer and just pop 3-4 into a bag or container for lunches each day, as needed.