There is something about a snickerdoodle that makes a simple afternoon feel a little more special. These protein balls bring all of that warm cinnamon-and-sugar flavor into a recipe made with simple, protein-rich ingredients. They are naturally sweetened with honey, made with almond flour and cashew butter, and finished with our hydrolyzed collagen peptides for an easy way to add collagen and protein to a favorite treat.
Keep them in the fridge for an afternoon bite, or turn the same dough into soft, lightly golden cookies when you want something warm from the oven.
Ingredients:
- 1 cup almond flour (a source of plant-based protein, fiber, and healthy fats that helps create a satisfying base for these protein balls)
- ½ cup vanilla protein powder (adds protein and vanilla flavor while helping give the dough its soft, chewy texture)
- ½ cup Sera & Mattina Hydrolyzed Collagen Peptides (provides 10g of protein per scoop along with Type I & III collagen peptides to support healthy skin, hair, nails, and joints)
- ⅓ cup cashew butter (provides satisfying fats and plant-based protein while adding a naturally creamy texture)
- ⅓ cup honey (a naturally sweet ingredient that adds just the right amount of sweetness and helps bring the dough together)
- 1–2 tablespoons almond milk (adds moisture and helps create a soft, rollable dough)
- 1 teaspoon vanilla extract (adds warmth and enhances the natural sweetness of the recipe)
- 1 teaspoon cinnamon (rich in naturally occurring antioxidant compounds and adds the signature warmth of a snickerdoodle)
- Pinch of sea salt (balances the sweetness and brings out the flavor of the cinnamon and vanilla)
For the Cinnamon Sugar Coating:
- 2 tablespoons coconut sugar (adds a subtle caramel-like sweetness and creates the classic snickerdoodle finish)
- 1 teaspoon cinnamon (adds another layer of warming spice and that familiar cinnamon-sugar flavor)
Directions:
- In a large bowl, combine the almond flour, vanilla protein powder, collagen, cinnamon, and sea salt.
- Add the cashew butter, honey, and vanilla extract. Stir until well combined.
- Slowly add the almond milk, one tablespoon at a time, until a soft dough forms. The dough should be slightly sticky but firm enough to roll.
- Using your hands, roll the dough into small balls.
- In a small bowl, combine the coconut sugar and cinnamon. Roll each ball through the mixture until lightly coated.
- Place the protein balls in the refrigerator for at least one hour to firm up.
- Store refrigerated and enjoy throughout the week.
Want to Bake Them Into Cookies?
The same dough can easily become a soft, protein-rich cookie when you are craving something warm.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Roll the dough into balls and gently flatten each one on the baking sheet. Bake for 8–10 minutes, until the edges are lightly golden. Let the cookies cool completely before enjoying.
A Better Kind of Sweet Treat
There is nothing wrong with wanting something sweet. The goal is not to make every treat perfectly “healthy,” but to choose ingredients that leave you feeling good after you enjoy them. Pairing naturally sweet ingredients with protein, fiber, and satisfying fats can make a simple snack feel a little more substantial.
These snickerdoodle protein balls are an easy example of that balance. Almond flour and cashew butter provide satisfying fats, while protein powder and collagen peptides add protein to a recipe that still tastes like a treat.
Made with simple ingredients, they are an easy addition to your weekly prep, afternoon coffee, or whenever something sweet sounds especially good.
Wellness from the inside out, one bite at a time.
Enjoy!
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