Snickerdoodle Energy Balls
Okay, Let’s Be Real—These Snickerdoodle Energy Balls Save Me Every Week
If you’re anything like me, breakfast is more of a concept than a reality some mornings. I started making these snickerdoodle energy balls on a whim (mostly out of desperation because I was tired of dry granola bars for the umpteenth time). First batch? Not perfect. But, oh, by the third try, I knew I’d struck gold—my youngest actually called them “cookie dough balls” and I won instant snack cred. Also, they’re just fun to roll up while catching up on podcasts (or, you know, an unhealthly amount of kitchen dancing…)
Why You’ll Flip For These (Trust Me)
I whip up a batch of these whenever we’ve got a busy week, or if I want a little sweet treat that won’t totally wreck my schedule. The cinnamon reminds me of those old-school snickerdoodle cookies grandma used to make, but less fuss/fewer dishes. My family polishes off a batch in record time—sometimes I hide a couple way at the back of the fridge for, um, “testing.” And no nut butter? I’ve been there. It actually makes me feel like a sorcerer when I pull off a tasty snack with random pantry bits.
What You’ll Need (But You Can Totally Sub Stuff)
- 1 cup rolled oats (the regular kind, not quick oats—but honestly, I’ve used quick ones in a pinch and it works out fine)
- 1/3 cup creamy almond butter (sometimes I go peanut butter, or forget the nut butter entirely and just use tahini if that’s what’s in the fridge)
- 1/3 cup honey or maple syrup—really, whichever is closest when I’m reaching blindly in the cupboard
- 1 teaspoon cinnamon (I have a soft spot for the Ceylon stuff but store-brand works, too)
- 1/2 teaspoon vanilla extract (if I remember to add it—it’s fine either way)
- 1 tablespoon ground flaxseed or chia seeds (if you’re feeling virtuous, or skip it and don’t tell anyone)
- Pinch of salt (absolutely forgettable if you use salted nut butter—it happens!)
- For rolling: a mix of cinnamon and coconut sugar/brown sugar
Here’s How I Throw Them Together (Mostly Without Measuring)
- Dump the oats, nut butter, honey/syrup, cinnamon, vanilla, flaxseed, and salt in a bowl. This is where you can pretend you’re on one of those fancy cooking shows—or just get flour in your hair. Your call.
- Mix pretty vigorously. If it all looks a bit too sticky, add more oats. If it’s dry and stubborn, pour in a splash more syrup or a drizzle of water. Don’t fret. I once added a glug of milk and it turned out just fine.
- Pop the bowl in the fridge for ten or so minutes. Or, if you’re impatient like me, just roll with it (pun intended)—they’re a bit stickier but who cares?
- Scoop up little balls, probably about a tablespoon each. I use my hands—yes, it’s messy, and YES, it’s fun. This is also where I snag a preview taste “just in case.” No shame.
- Roll each ball in the cinnamon sugar until coated. If you want to get artsy, dust the tray with extra cinnamon. Or not.
- Stash them in a container (I like a mismatched Tupperware, no lid because I lose those on the daily) and chill them until you need a pick-me-up.
Bits I Learned the Hard Way (Notes to Self… and You!)
- Don’t skip chilling the mix unless you want oat paste on your hands—although sometimes that’s fun too?
- I once tried blending the oats into a flour. It works, but the texture gets kind of too doughy, almost like Play-Doh. Not a vibe.
- Adding chocolate chips was a happy accident one time when some fell in; kids loved it, but I think the cinnamon gets lost.
Wild Experiments + Flops (Variations That Actually Happen)
- Chopped pecans in the mix = big win.
- A friend swapped maple syrup for agave—it was… well, different. Not awful, but kinda one-note.
- Once tried protein powder? Made it oddly chewy, but hey, it’s edible.
- I’ve read someone on Minimalist Baker swaps in sunflower seed butter for nut allergies—makes sense, though I haven’t got around to it.
Kit Essentials (But Don’t Panic If You’re Missing Stuff)
I usually go basic: big mixing bowl, wooden spoon (or just my hands, truly). If you have a mini cookie scoop, you’ll feel like a pro, but honestly, a regular spoon works. Once I mixed it up in a pot because all my bowls were in the dishwasher—worked a treat, if a bit clumsy.
How To Store Them (But Honestly, Ours Disappear)
If, by some miracle, you have leftovers, just toss ’em in a container and keep in the fridge. They’re fine for about a week—though, real talk, mine vanish after about two days. You could freeze them, too! But I never remember to do that. Oh, by the way, I once left them out on the counter and they got a bit dry but still edible. Not bad dunked in tea actually…
Serving? Here’s How We Do It
I plop a couple energy balls into the kids’ lunchboxes or—when I feel like living fancy—I pair them with coffee as a mid-morning treat. Sometimes we pack them for little hikes, and once my partner even crumbled them over Greek yogurt (nice move!). If you want to get real extra, visit Cookie and Kate’s guide for wild serving ideas; they’ve got some good ones.
Stuff I Learned The (Slightly) Hard Way – Pro Tips
- I once tried to rush the chilling part; don’t do that unless you’re cool with ending up sticky from elbow to fingertip.
- Piling on too much cinnamon sugar makes them taste a bit too much like the holidays. (Maybe that’s a good thing depending on your mood?)
- Using natural almond butter? Stir it up first—mine once separated and the mix was half oil, half cement. Whoops.
The FAQ Corner (Yep, I’ve Been Asked!)
- Can I make these with gluten-free oats? Oh, for sure. Just grab ’em at the store—no one’ll know the difference.
- Can I double the recipe? Absolutely! Just grab a bigger bowl (or go slow like I tend to forget and end up with oat confetti everywhere).
- How sweet are these, really? Pretty comfy-sweet, but not like a candy bar. If you want ’em less sweet, dial back the honey or syrup a bit; it’s not rocket science.
- No nut butter in the house—am I stuck? Not at all. I’ve swapped in tahini, or skipped it entirely and added extra syrup (though it gets stickier, but still holds up!)
- Are these just for snacks? Nah. A friend of mine crumbles them on oatmeal in the morning. Makes you feel fancy.
Oh, and before I forget: watch out for sneaky fingers if anyone else is home—I’ve lost a good half batch to “helpers” before. If you try these, let me know! Or if you find a combo that’s bonkers good, I’d love to hear it. Cooking’s just experimenting in edible form, yeah?
Ingredients
- 1 cup rolled oats
- 1/2 cup creamy almond butter
- 1/4 cup honey or maple syrup
- 1/3 cup vanilla protein powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons coconut sugar (for rolling)
Instructions
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1In a large mixing bowl, combine rolled oats, protein powder, ground cinnamon, and sea salt.
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2Add almond butter, honey (or maple syrup), and vanilla extract. Mix until fully combined and a sticky dough forms.
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3Using your hands or a small cookie scoop, roll dough into 12 equal balls.
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4Sprinkle coconut sugar onto a plate. Roll each ball in coconut sugar to evenly coat.
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5Store energy balls in an airtight container in the refrigerator for up to one week.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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