Protein-Packed Italian Cookie Balls (Print Version)

Soft Italian protein cookie balls with a light glaze and festive sprinkles, perfect for holiday sharing.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup almond flour
02 - 1 cup oat flour
03 - 1 scoop vanilla protein powder (about 1 ounce)
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/4 cup melted coconut oil or unsalted butter
07 - 1/3 cup maple syrup or honey
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1/2 teaspoon almond extract
11 - Zest of 1 lemon

→ Add-Ins

12 - 1/3 cup mini dark chocolate chips or chopped dried fruit (optional)

→ Glaze

13 - 3/4 cup powdered sugar
14 - 1 to 2 tablespoons milk (dairy or plant-based)
15 - 1/4 teaspoon vanilla extract
16 - Festive nonpareils or sprinkles

# Steps to Follow:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together almond flour, oat flour, vanilla protein powder, baking powder, and salt in a large bowl.
03 - In a separate bowl, mix melted coconut oil or butter, maple syrup or honey, egg, vanilla extract, almond extract, and lemon zest until smooth.
04 - Add wet mixture to dry ingredients and stir until a soft dough forms.
05 - Fold in mini chocolate chips or dried fruit if desired.
06 - Scoop rounded tablespoons of dough, roll into balls, and place on prepared baking sheet.
07 - Bake for 10 to 12 minutes until lightly golden. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
08 - Whisk powdered sugar, milk, and vanilla extract until smooth. Dip cooled cookie balls into glaze and top with sprinkles. Let glaze set before serving.

# Additional Tips::

01 -
  • Enriched with vanilla protein powder for a nourishing holiday treat.
  • Soft, flavorful texture complemented by a light glaze and festive sprinkles.
  • Easy and quick to prepare, making holiday baking stress-free.
  • Customizable with chocolate chips or dried fruit add-ins.
  • Perfect for gifting or sharing with friends and family.
02 -
  • Use parchment paper to prevent sticking and ensure easy cleanup.
  • For best results, use room temperature egg and wet ingredients for better mixing.
  • If dough feels too sticky, chill it for 10 minutes before rolling.
  • Adjust milk quantity in glaze to achieve desired consistency for dipping.
  • Store finished cookies in an airtight container for up to 5 days to maintain freshness.
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