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These Biscoff protein balls are about to be your new favorite grab-and-go snack! With rolled oats, protein powder, Biscoff, and a touch of honey, these no-bake protein balls recipe will quickly become a staple in your snack rotation.
Biscoff lovers….say hello to your new favorite treat. These are perfect for those days when you’re rushing out the door or just need a quick energy boost.
I’ve found these protein balls to be a real lifesaver, especially on busy days. They’re not too sweet, yet they hit the spot perfectly. Plus, they’re packed with all the good stuff – protein, wholesome ingredients, and that yummy Biscoff taste.
What You’ll Love About This Recipe
You’ll need the following ingredients to make these Biscoff Energy Balls:
Rolled Oats: Quick oats can be used in a pinch, but they may result in a slightly different texture. Do not use steel cut oats.
Biscoff Cookie Butter: Biscoff is the star of these protein balls so I would not recommend substituting this ingredient; however, if you’re in a pinch or want to experiment with different flavors, almond butter or peanut butter could offer a unique twist.
Trader Joe’s also has a Speculoos cookie butter that is similar to Biscoff.
Almond Milk: I like using Vanilla Unsweetened. You can also use any other non-dairy milk like soy milk, oat milk, or coconut milk. Dairy milk can also be used.
How to make Biscoff Protein Balls: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Place the rolled oats in a food processor or blender and pulse until they’re finely ground.
Step 2: In a large mixing bowl, combine the ground oats and vanilla protein powder. Stir until the ingredients are well mixed.
Step 3: Pour the Biscoff spread and honey into the bowl with your dry ingredients. Mix well until the mixture begins to resemble a dough.
Step 4: Gradually add in the almond milk, one tablespoon at a time. Continue to mix. Your mixture should be firm enough to hold together but not too sticky. If it’s too dry, add a little more almond milk; if it’s too wet, add a touch more protein powder or blitzed .Once your mixture is the right consistency, fold in the mini chocolate chips.
Step 6: Roll the mixture into 1-inch balls, placing them on a parchment-lined baking sheet. You’ll get around 12-15 balls. Chill in the fridge for 30 minutes to firm up.
Recipe Tips and Tricks
Refrigerating the mixture for about 15-20 minutes before rolling can make it easier to handle, especially if it’s a warm day.
For an added crunch, consider mixing in some crushed Lotus Biscoff cookies or chopped nuts.
Before adding all the almond milk, test the mixture by pressing a small amount between your fingers. It should hold together but not feel overly wet.
How To Store
Storage: Store in an airtight container in the refrigerator; separating layers with parchment paper to prevent them from sticking together. They can be stored in the fridge for up to one week.
Freezing: These protein balls freeze great! To prevent the protein balls from sticking together when frozen place the freshly made balls on a baking sheet lined with parchment paper and freeze them for about an hour or until they are solid. ,
You can then transfer them to an airtight container or a zip-top freezer bag.
Nutty Delight: Add crushed walnuts, pecans, or almonds for a crunchy texture and added nutrients.
Double Chocolate: Use chocolate protein powder instead of vanilla and mix in cocoa powder or use dark chocolate chips for a deeper chocolate flavor.
Vegan Version: Use vegan protein powder, replace honey with maple syrup or agave nectar, and ensure your chocolate chips are vegan-friendly.
Chia Seed Boost: Mix in chia seeds. They’ll add a slight crunch and a boost of fiber, protein, and omega-3 fatty acids.
Chocolate-Dipped: Enhance the decadence by dipping half of each protein ball in melted dark, milk, or white chocolate, and refrigerating until set. To make them extra fancy, sprinkle the chocolate layer with crushed Biscoff cookies, nuts, or a pinch of sea salt before it hardens.
Frequently Asked Question’s
Biscoff, also known as cookie butter, is a spread made from crushed Speculoos cookies. It has a distinct caramelized and slightly spiced flavor.
Replace honey with maple syrup or agave nectar, ensure your chocolate chips are vegan-friendly, and use a vegan protein powder.
Of course! They add a touch of sweetness and texture, but if you prefer without them, or want to replace them with something else, feel free.
This can vary based on the brand of protein powder or Biscoff. If too sticky, add more oats or protein powder. If too dry, add more almond milk or a touch more Biscoff.
Sweet Snack Recipes
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Healthy Biscoff Protein Balls
- 1/2 cup Biscoff Spread
- 1/2 cup vanilla protein powder
- 1 cup rolled oats
- 2 tbsp honey
- 1/4 cup mini chocolate chips
- 3 tbsp almond milk
- Place the rolled oats in a food processor or blender and pulse until they’re finely ground.
- In a large mixing bowl, combine the ground oats and vanilla protein powder. Stir until the ingredients are well mixed
- Pour the Biscoff spread and honey into the bowl with your dry ingredients. Mix well until the mixture begins to resemble a dough.
- Gradually add in the almond milk, one tablespoon at a time. Continue to mix. Your mixture should be firm enough to hold together but not too sticky. If it’s too dry, add a little more almond milk; if it’s too wet, add a touch more protein powder or blitzed oats.
- Once your mixture is the right consistency, fold in the mini chocolate chips
- Using your hands, take a small amount of the mixture and roll it into a ball about 1 inch in diameter. Repeat with the rest of the mixture. You should end up with around 12-15 protein balls, depending on their size.
- Place the protein balls on a baking sheet lined with parchment paper. Put them in the refrigerator for at least 30 minutes to set. This will make them firmer and more enjoyable to eat.
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data