Protein Balls
Updated Feb 22, 2026
Homemade Protein Balls with 11g protein per serving. Made with simple ingredients and customizable with 11 different combos to try.
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Protein balls keep me full FROM lunch to dinner strech!
I always try to keep a batch of these protein balls in the fridge because that stretch between lunch and dinner is real. Around 3 or 4 pm, I’m not hungry enough for a full meal, but my stomach is definitely not staying quiet. Having a couple of these ready saves me from grabbing whatever is easiest.
Each serving has about 11 grams of protein from the almond flour and protein powder (I don’t use PB in this recipe), so they actually hold me over. The base is simple and slightly sweet, almost like cookie dough, and then you can switch up the flavors depending on what you’re in the mood for. Cake batter with sprinkles feels fun; chocolate chip is the safe choice; cinnamon raisin tastes like a snack bar; and lemon coconut is a little fresher. Plus, I added 7 additional protein ball flavors to try under the recipe card. They’re no-bake, easy to mix, roll, and stash in the fridge so they’re there when you need them.
Happy Cooking!
– Yumna
Protein Balls Ingredients
- Protein powder: Use any brand or flavor you like. If you’re just getting started with protein powder and want help picking one, see my guide on protein powder.
- Flour: I use a combination of oat flour and almond flour. I like to make my own oat flour (it’s easy!), but store-bought works, too. Do not use “regular” flour without heat treating it; see below in the FAQs for how to heat treat flour if using.
- Honey: Any sweetener works here, like maple syrup, agave syrup, or date syrup.
- Water: I bind the ingredients together with water, but you can also use oat milk or almond milk.
- Add-ins: I usually keep it simple with mini chocolate chips and vanilla extract, but I also included instructions for cake batter, cinnamon raisin, and lemon coconut variations in the recipe card!
How to Make Protein Balls
Protein Ball Recipe – 4 Flavors
Ingredients
- 1 cup blanched almond flour packed
- ½ cup vanilla protein powder packed
- ½ cup oat flour packed
- ¼ cup honey
- ¼ water
Cake Batter
- ¼ cup sprinkles
- 1 teaspoon vanilla extract
Chocolate Chip
- ⅓ cup mini chocolate chips
- 1 teaspoon vanilla extract
Lemon Coconut
- ¼ cup shredded coconut
- 2 teaspoons lemon zest
Instructions
- Add the almond flour, protein powder, oat flour, honey, and water to a large bowl. Use a spatula to combine. The mixture should feel doughy like cookie dough balls, not too sticky and not too dry. Because almond flours and protein powders can differ, feel free to add more water or almond flour to adjust the consistency as needed.
- Fold the add-ins you're using and stir until everything is combined.
- Add a drop of oil to the palm of your hand and spread it across both hands. Using a medium 1.5 tablespoon spring-loaded cookie scoop, scoop a rounded ball of the batter and roll between your palms to form a ball. Place it on a plate or in a storage container. Repeat with the remaining batter.
- Once formed, chill in the fridge for 20 minutes or until firm.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
More Recipe Variations
All of these work with the same base. You’re really just folding in different mix-ins and adjusting slightly if the texture feels too dry or too sticky.
- Peanut Butter Chocolate: Swap 2 tablespoons of the almond flour for peanut butter and fold in mini chocolate chips. You can also drizzle melted chocolate on top before chilling.
- Espresso Chocolate: Add 1 teaspoon instant espresso powder to the base mixture and mix in mini chocolate chips. It gives a subtle coffee flavor without being overpowering.
- Pumpkin Spice: Stir in 2 tablespoons pumpkin puree and ½ teaspoon pumpkin pie spice. You may need a little extra oat flour to balance the moisture.
- Almond Joy: Mix in chopped almonds, shredded coconut, and mini chocolate chips. It tastes like the candy bar but in snack form.
- Blueberry Vanilla: Fold in chopped dried blueberries and a little extra vanilla extract. This one feels a little lighter but still filling.
- Tahini Date: Swap the honey for blended Medjool dates and add 1 tablespoon tahini. Slightly less sweet and a little nutty.
- Coconut Mocha: Add 1 teaspoon cocoa powder, ½ teaspoon instant espresso powder, and 2 tablespoons shredded coconut.
Recipe Tips
- Stir your protein ball mixture well. There shouldn’t be any dry ingredients left in the bowl! I like to combine everything in stages, starting with the dry ingredients, then the wet ingredients, then the add-ins. You’re looking for a consistency similar to raw cookie dough.
- Adjust the dough as needed. Almond flours and protein powders can differ, so add more water or almond flour to adjust the consistency as needed.
- Oil your hands and your spoon before forming the protein balls. The mixture can be a little sticky, so the oil will make the process much easier!
FAQs
It’s important to chill the balls in the fridge after you form them for at least 20 minutes. Don’t forget to store them in the fridge, too! This is what helps them keep their shape. You could even put the mixture in the fridge for a few minutes before forming to help them stay in one piece.
If the dough is too sticky, I suggest adding more almond flour, 1 tablespoon at a time, to find the consistency you like.
You can use the oven or the microwave, just make sure to watch it you don’t want to burn it.
Oven Method (Best for larger amounts)
Preheat your oven to 350°F.
Spread the flour evenly on a baking sheet.
Bake for 5 to 7 minutes, stirring once halfway through.
Use a food thermometer to make sure the flour reaches 165°F.
Let it cool completely before using in your recipe.
Microwave Method (Good for small amounts)
Place the flour in a microwave-safe bowl.
Microwave in 30-second intervals, stirring each time.
Check that the flour reaches 165°F.
Let it cool completely before using.
Comments
we made the chocolate chip ones but the chocolate chip melted and the dough became chocolate brown so we rolled them in chocolate chips and I guess didnโt look the best but still good.
Hmm, I am not sure why the chocolate melted and turned the dough brown. This recipe doesn’t require heating, did you heat the dough?
How many balls in each serving? It would be helpful to have the serving size to better understand the calories in each recipe.
It makes about 24 balls, so each serving is about 2 balls.
Not a great receipe…too much water. Paste was really paste. something needs to be added to bind together.
I’m sorry to hear that. If they are too wet, I would add more almond flour.
We made the chocolate chip ones, they are good, a little sweet, though if I make again I will use less vanilla (McCormick Gourmet Organic Pure Vanilla Extract). It made 18 balls, with kid help, they are all pretty close to the same size considering a 7yr old was involved. For protein powder I used what I had (Vegan Proteins & Greens Vanilla), for oat flour I used the Ninja to pulverize some Quaker oats (we buy bulk from Sam’s), extra blanched almond flour and some California wildflower honey. If you have not used almond flour before it does make the dish have a nutty taste (I like is but I husband does not, more for me and the kids!)
Thank you! There are so many ways to customize this, so I’m glad you found how you want to enjoy these moving forward! Yay!!
How many balls does one batch make?
Roughly 12, but it can be more or less depending on the size of them!
I just made them using chia seeds and dates..they came out so amazing…thank you for all the amazing recipes, you’re the bestttโค
I love that! Thank you!!
I don’t have protein powder what should I use instead
I haven’t tried this recipe without protein powder, but you could possibly add more blanched almond flour or maybe even oat flour?