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Easy Gluten-free Protein Balls

Easy Gluten-free Protein Balls

These easy gluten-free protein balls are a lifesaver for anyone seeking a healthy, portable snack that’s both delicious and satisfying. Packed with nutrients and incredibly simple to whip up, they’re the perfect solution for busy days, post-workout fuel, or a healthy treat to curb sweet cravings.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill to Set 30 minutes
Total Time 30 minutes
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats certified gluten-free
  • 1/2 cup almond butter or any nut/seed butter of your choice
  • 1/4 cup honey or maple syrup
  • 1/4 cup chia seeds
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips Optional: dairy-free, if needed
  • shredded unsweetened coconut Optional: for rolling

Equipment

  • Medium Mixing Bowl
  • Spoon or Spatula
  • Plastic wrap
  • Plate or Baking Sheet
  • Parchment paper
  • Shallow dish (for optional rolling)

Method
 

  1. In a medium mixing bowl, add the almond butter and honey (or maple syrup). Stir vigorously until the mixture is smooth and well combined. It’s okay if it’s not perfectly homogenous at this stage; the other ingredients will help bind it.
    1/2 cup almond butter, 1/4 cup honey or maple syrup
  2. To the wet ingredients, add the rolled oats, chia seeds, unsweetened cocoa powder, and vanilla extract. If you’re using mini chocolate chips, add them now as well.
    1 cup rolled oats, 1/4 cup chia seeds, 2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract, 1/4 cup mini chocolate chips
  3. Using a sturdy spoon or spatula, mix all the ingredients together until a thick, uniform dough forms. It might seem a little sticky, but that’s perfectly normal. Ensure all the dry ingredients are well incorporated.
  4. For easier handling, cover the bowl with plastic wrap and refrigerate the mixture for about 15-20 minutes. This will firm up the dough and make it less sticky.
  5. Once chilled (or if you skipped chilling and are managing the stickiness), scoop out approximately one tablespoon of the mixture at a time. Roll the mixture between your palms to form small, compact balls, about 1-inch in diameter. If the mixture is too sticky, you can lightly wet your hands or roll them in a little extra cocoa powder or coconut.
    shredded unsweetened coconut
  6. If desired, roll the formed protein balls in a shallow dish of shredded unsweetened coconut for an extra layer of flavor and texture.
    shredded unsweetened coconut
  7. Place the finished easy gluten-free protein balls on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up completely before serving.

Notes

Store in an airtight container in the refrigerator for up to one week. Can also be frozen.