Keen for more high protein snacks? Check out homemade protein bars, cookie dough protein bars, and protein chips. I’m the person who ALWAYS needs a snack between meals to keep hunger at bay. To ensure I remain satisfied and energized, I need some protein, and this is where protein balls come into play!
Why I love this recipe
4 Ingredients only. Unlike other energy ball recipes, this one only needs four ingredients. Bonus? No butter, no eggs, no oil! Ready in 5 minutes. From prep to plate, this entire recipe takes just five minutes. It’s easily customizable. Add mini chocolate chips and candy, dip them in chocolate, and fold in some nuts; the possibilities for adding to the mixture are endless. Vegan and gluten-free! Yep, these tick both these dietary boxes! Perfect texture. They are chewy yet doughy, similar to raw cookie dough. Taste-wise, they’re like unbaked oatmeal cookies with a protein twist!
Ingredients needed
Rolled oats. Gives the energy balls a chewy texture. This is a fabulous slow-releasing energy carb. Protein powder. The key ingredient giving this recipe the added boost! I prefer using casein or brown rice protein powder (or other plant-based protein powders), but some whey protein powder can work. Peanut butter. Hold the balls together and provide a rich flavor. See below for easy substitutions and nut-free options! Maple syrup. Adds sweetness and helps hold the balls together. Mix-ins. I’ve included tons below, but a few more: chia seeds, coconut, ground flax seed, and more.
How to make protein balls
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Protein balls are energy bites or bliss balls that have added protein in them, thanks to protein powder. They are typically made with peanut butter and oatmeal and can be flavored in a variety of ways. “I made a big batch of these and brought them to work where I store them in a freezer and have one whenever I need a snack boost. So yummy!” – Linda Step 1- Combine ingredients. In a large mixing bowl, mix the dry ingredients together. Add the wet ingredients and stir until combined. Fold through your flavor mix-ins of choice. Step 2- Roll them into balls. Next, using your hands (or a mini cookie scoop), roll out balls, place them on a parchment paper lined plate, and refrigerate them for five minutes, to firm up.
Arman’s recipe tips
Swap out the peanut butter. Easily replace the peanut butter with either almond butter (or any nut butter), sunflower seed butter, or tahini. Lower the calories. Use low calorie peanut butter and swap out the maple syrup for sugar free maple syrup or sugar free honey. Ensure they are gluten-free. This is just a reminder to use certified gluten-free oats and/or quinoa flakes. Lower the carbs. Instead of switching around this recipe, try making keto energy balls instead. Protein balls without protein powder? Try making peanut butter oatmeal balls instead.
Storage instructions
To store: Place no bake balls in an airtight container and keep them the fridge. They will keep fresh for up to 4 weeks. For the flavor variations, make the basic base recipe first. Then, fold through the extra ingredients to change up the flavors. Monster cookie protein balls
Protein ball base 1/2 cup mini M&M’s or vegan candy buttons
White chocolate cranberry balls
Protein ball base 1/4 cup white chocolate chips 1/4 cup unsweetened dried cranberries
Chocolate peanut butter balls
Protein ball base 1/2 cup cocoa powder 1/4 cup chocolate chips
Oatmeal raisin balls
Protein ball base 1 teaspoon cinnamon 1/2 cup raisins
Chocolate chip balls
Protein ball base 1/2 cup chocolate chips
To freeze: If you make a big batch of these balls, they can be placed in a ziplock bag and stored in the freezer for up to 6 months.
More no bake high protein recipes to try
Protein pudding Chocolate protein bars Keto protein bars Peanut butter protein balls Protein chia pudding Or any of these protein powder recipes
Originally published July 2022, updated and republished May 2024
