When I ran my meal prep business, one of the most popular items on the menu every week was protein bites. We developed new flavors regularly, and almost every customer stocked up with multiple orders to fuel their busy routines. Through years of experience creating high-protein, grab-and-go snacks, I learned that the key to a great protein ball is balancing taste and nutrition.
Most of my protein ball recipes use dates as a base, but these lower-carb almond butter protein balls are a game-changer. They’re packed with protein, incredibly filling, and taste just like cookie dough—without any refined sugar. I know my meal prep clients would have loved these, and I hope you will too!
The best part? You can double the batch and freeze extras for a quick, protein-packed snack anytime. If you love sweet snacks with a protein boost, be sure to try my peanut butter protein cups or high-protein banana bread next!
I’m always looking for snacks that are both convenient and satisfying. These almond butter power balls check all the boxes – they’re easy to make (just a bowl and spoon needed), perfectly portioned, and great for meal prep. Keep them in your fridge or freezer for an easy grab-and-go snack or post-workout treat.
Ingredients and substitutions
- Almond butter– use natural almond butter (I have not tested this recipe with a no-stir almond butter). You can also use peanut butter or sunbutter.
- Maple syrup – you can also use honey or brown rice syrup.
- Vanilla plant based protein – I recommend vegan plant based protein to create the perfect texture.
- Dairy free milk
- Mini chocolate chips
- Oat flour (if needed) – I have found that sometimes certain almond butter has extra oil, so the oat flour helps to create the best texture.
How to make protein balls with almond butter
Sam’s Tips for Success
- Use natural almond butter (the kind you have to stir the oil into when you first open the jar) for the best consistency.
- Use vegan protein powder or add 1 cup oat flour to whey protein or collagen peptides.
- Use mini chocolate chips or chop up larger chocolate chips or they will take over the balls and they may fall apart
- Use a tablespoon cookie scoop to make equal sized bites
- If the dough is too dry, let it sit for a minute before doing anything else, the protein may just need to hydrate. After 1-2 minutes, if it’s still dry, add 1-2 tablespoons dairy free milk or water. If it looks too wet, add 1-2 tablespoons oat flour.
Mix-Ins & Flavor Boosters
- Spices: cinnamon, pumpkin pie spice, ground cardamom, ground ginger
- Molasses
- Vanilla extract or almond extract
- Coconut flakes
- Finely chopped nuts: almond, pecans, walnuts, pumpkin seeds
- Freeze dried fruit: strawberry, blueberry
- Chopped dried fruit: raisins, cranberries, dates, cherries
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In a bowl, combine the maple syrup and almond butter (tip if you use maple syrup first, the almond butter will easily fall out of the measuring cup without getting stuck). Stir well.
- Add the protein powder and dairy free milk and stir well. At first it will look like the protein powder won’t mix in, just keep stirring. Check the mixture by rolling it into a ball. If you notice that it’s greasy on your hands (from the oil in the almond butter), add 1-2 tablespoons oat flour.
Add mini dairy free chocolate chips to the mixture and stir well. They may not all stir in, that is ok.
Use a cookie scoop (I used 1 tablespoon) scoop out the mixture and roll the balls, making sure to press them together so the mixture is tight.
Store in an airtight container in the fridge up to 1 week or in the freezer up to 3 months.
- Use natural almond butter for the best consistency.
- This recipe was made using vegan protein powder. If you are using whey protein or collagen peptides, add oat flour (1 cup).
- Use mini chocolate chips or chop up larger chocolate chips
- Use a tablespoon cookie scoop to make equal sized bites
- If the dough is too dry, let it sit for a minute before doing anything else, the protein may just need to hydrate. After 1-2 minutes, if it’s still dry, add 1-2 tablespoons dairy free milk or water. If it looks too wet, add 1-2 tablespoons oat flour.
- 1 cup rolled oats, 6 tablespoons hemp hearts, 1 tablespoon of chia seeds
- Omit the dairy free milk. Let this mixture rest in the fridge for 20 minutes before scooping out into balls.
- Fridge: Store in a airtight container in the fridge for up to 1 week.
- Freezer: Freeze in a freezer safe bag or container for up to 3 months. Enjoy right from the freezer or let sit out 5 minutes before enjoying
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Common questions
What protein powder is recommended
For this recipe, I used ProMix vanilla plant based protein. I like using vegan protein powder because it acts like flour and will absorb liquids without needing to add any flour or oats.
Use whatever vegan protein powder you have on hand. I have not tested this with whey protein. If using collagen peptides, add 1 cup rolled oats and omit the dairy free milk.
Can you freeze energy bites
Yes! These almond butter energy bites freeze beautifully and will keep in the freezer for up to 3 months. They defrost quickly or you can eat them right out of the freezer.
