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Christmas Cookie Swap Protein Balls

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup fine almond flour blanched for smooth texture
  • 3/4 cup quick or rolled oats pulsed lightly if you prefer a finer texture
  • 1/2 cup vanilla or snickerdoodle whey/plant protein powder
  • 1/2 cup creamy almond butter or cashew butter for sugar-cookie vibes
  • 1/3 cup pure maple syrup or honey
  • 2–3 tablespoons almond milk as needed for consistency
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg + pinch of cloves optional but clutch
  • 1/4 teaspoon fine sea salt
  • 1/3 cup mini dark chocolate chips or finely chopped dark chocolate
  • 1/4 cup finely chopped dried cranberries or freeze-dried for extra pop
  • 2 tablespoons crushed candy cane optional, for peppermint cookie swap flair
  • For coating Unsweetened shredded coconut, holiday sprinkles, or a dusting of cinnamon-cocoa

Method
 

  1. In a large bowl, whisk almond flour, oats, protein powder, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
  2. In a separate bowl, mix almond butter, maple syrup, vanilla, and 2 tablespoons almond milk until smooth and glossy.
  3. Pour wet over dry and stir with a sturdy spatula. If the mixture is too crumbly, add the extra tablespoon of almond milk. You're aiming for cookie-dough consistency that holds when pressed.
  4. Add chocolate chips, cranberries, and crushed candy cane. Stir just until distributed. No need to overwork it.
  5. Scoop 1 tablespoon portions and roll into balls. Pro tip: lightly damp palms to prevent sticking.
  6. Roll each ball in shredded coconut “snow,” crushed candy cane, or festive sprinkles. Go half-and-half for variety.
  7. Chill on a parchment-lined tray for 20–30 minutes to firm up. They'll taste great right away but get even better after a short rest.
  8. Stack in cute tins with parchment between layers and claim your cookie swap crown.