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–+ servings
nut free high protein snack

Nut Free Protein Balls

Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 16 balls

Equipment

  • 1 Mixing bowl
  • 1 Wooden spoon or spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 baking sheet or tray
  • 1 sheet parchment paper

Ingredients
  

  • 1 1/2 cup rolled oats
  • 1/2 cup sunflower seed butter
  • 1/4 cup honey
  • 1/4 cup ground flaxseed
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup mini chocolate chips
  • 2 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 2–3 tablespoons water

Instructions
 

  • Line a baking sheet or tray with parchment paper and set aside.
  • In a mixing bowl, combine rolled oats, ground flaxseed, shredded coconut, mini chocolate chips, chia seeds, and sea salt.
  • Add sunflower seed butter, honey, vanilla extract, and 2 tablespoons of water to the dry mixture.
  • Stir everything together with a wooden spoon or spatula until a thick, sticky dough forms, adding the remaining tablespoon of water only if needed to help it come together.
  • Let the mixture rest in the bowl for 5 minutes so the oats, flaxseed, and chia seeds can absorb some moisture.
  • Using your hands or a small cookie scoop, portion out the dough and roll into balls about 1 inch in diameter.
  • Place each protein ball onto the prepared parchment-lined tray, spacing them slightly apart.
  • Refrigerate the tray for at least 30 minutes to help the protein balls firm up.
  • Once set, transfer the protein balls to an airtight container and store in the refrigerator.

Notes

For best results, slightly dampen your hands before rolling to prevent sticking, and press any loose oats firmly into each ball as you shape it so they hold together well. You can swap sunflower seed butter for pumpkin seed butter or tahini, but choose a thick, not runny, variety to avoid a crumbly texture. If the mixture feels too dry, mix in a bit more honey or seed butter; if too sticky, add a tablespoon of oats at a time until it firms up. These keep well in the fridge for up to one week or in the freezer for up to one month, and they taste especially good if you let them sit at room temperature for 5–10 minutes before eating.
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