Dessert

Protein-Packed Italian Balls Recipe

ByJake Silas January 7, 2026January 7, 2026

Introduction

These Protein-Packed Italian Balls are a delicious and nutritious treat perfect for a quick snack or a healthy dessert. With a blend of almond and oat flours, protein powder, and a light glaze, they satisfy sweet cravings while boosting your protein intake.

A white round plate is filled with about a dozen small round balls covered in smooth white coating. Each ball is topped with colorful rainbow sprinkles, adding bursts of red, blue, green, yellow, and brown. One ball is cut in half, showing a light beige inner layer with small dark brown dots inside. The balls have a soft texture inside and a shiny coating outside. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour
1 cup oat flour
1 scoop vanilla protein powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup melted coconut oil or unsalted butter
1/3 cup maple syrup or honey
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Zest of 1 lemon
1/3 cup mini dark chocolate chips or chopped dried fruit (optional)
3/4 cup powdered sugar
1–2 tablespoons milk (dairy or plant-based)
1/4 teaspoon vanilla extract
Festive nonpareils or sprinkles

Instructions

Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together almond flour, oat flour, vanilla protein powder, baking powder, and salt.
Step 3: In a separate bowl, blend melted coconut oil or butter, maple syrup or honey, egg, vanilla extract, almond extract, and lemon zest until smooth.
Step 4: Add the wet ingredients to the dry ingredients and stir until a soft dough forms.
Step 5: Fold in mini chocolate chips or dried fruit if using.
Step 6: Scoop rounded tablespoons of dough, roll into balls, and place them onto the prepared baking sheet.
Step 7: Bake for 10 to 12 minutes until lightly golden, then let the cookie balls cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Step 8: Whisk powdered sugar, milk, and vanilla extract until smooth. Dip the cooled cookie balls into the glaze, top with sprinkles, and let set before serving.

Tips & Variations

For a nut-free option, substitute almond flour with sunflower seed flour and omit the almond extract.
Use your favorite dried fruits like cranberries or cherries instead of chocolate chips for a fruity twist.
Adjust the glaze thickness by adding more or less milk to achieve your desired consistency.

Storage

Store these cookie balls in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds if desired. The glaze is best enjoyed fresh but will keep well chilled for a day or two.

How to Serve

A white bowl filled with about twelve round truffles coated in smooth white chocolate, each topped with colorful sprinkles in red, green, blue, yellow, brown, orange, and white. One truffle near the center is bitten, showing a creamy, light beige inside with small dark chocolate chips embedded. The truffles have a shiny, slightly glossy surface, and the white bowl sits on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these gluten-free?

Yes, both almond flour and oat flour are naturally gluten-free, but ensure the oat flour you use is certified gluten-free to avoid cross-contamination.

Can I skip the glaze?

Absolutely! The cookie balls are tasty on their own, and skipping the glaze reduces sugar and makes them easier to handle for a less sweet snack.

Jake Silas