Sugar Cookie Dough Energy Balls

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Total Time 10

Servings: 4 servings

Rolled oats (1 1/2 cups), quick or old-fashioned; use certified gluten-free if needed
Almond flour (1/2 cup) for that tender “cookie” crumb
Vanilla protein powder (1/3–1/2 cup), whey or plant-based
Cashew butter (1/2 cup), or sub almond butter for a nuttier vibe
Pure maple syrup (3–4 tablespoons), or honey if not vegan
Unsweetened applesauce (2–3 tablespoons) for moisture and softness
Vanilla extract (2 teaspoons), the sugar-cookie MVP
Almond extract (1/4 teaspoon), optional but highly recommended for bakery-level flavor
Pinch of fine sea salt to make the sweetness pop
Ground flaxseed or chia seeds (2 tablespoons) for fiber and binding
Sprinkles (2–3 tablespoons), optional for “funfetti” energy
Milk of choice (1–3 tablespoons), only if needed to bring dough together

In a food processor, pulse the rolled oats 5–10 times until they're a coarse flour. You want texture, not powder.
Add the pulsed oats, almond flour, protein powder, flax/chia, and salt to a large bowl. Whisk to combine.
In a separate bowl, stir together cashew butter, maple syrup, applesauce, vanilla extract, and almond extract until smooth.
Pour the wet into the dry and stir with a sturdy spoon. If it's crumbly, add milk 1 teaspoon at a time. Aim for Play-Doh texture—soft but not sticky.
If using sprinkles, gently fold them in now so they don't streak.
Use a tablespoon or small cookie scoop to portion and roll into balls about 1–1.5 inches. Slightly damp hands help.
Chill on a parchment-lined plate for 20–30 minutes to firm up. Patience pays, promise.
Enjoy immediately or stash as per the storage tips below.