Description

These Protein-Packed Italian Balls are delightful bite-sized treats combining almond and oat flours with vanilla protein powder for a nutritious boost. Featuring a subtly sweet lemon and vanilla flavor, they’re lightly golden baked cookie balls finished with a smooth powdered sugar glaze and festive sprinkles. Perfect as a wholesome snack or dessert, they blend wholesome ingredients and indulgent touches.

Ingredients

Scale

Dry Ingredients

1 cup almond flour
1 cup oat flour
1 scoop vanilla protein powder
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

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

Add-Ins (Optional)

1/3 cup mini dark chocolate chips or chopped dried fruit

Glaze

3/4 cup powdered sugar
1–2 tablespoons milk (dairy or plant-based)
1/4 teaspoon vanilla extract
Festive nonpareils or sprinkles

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Combine Dry Ingredients: In a large bowl, whisk together almond flour, oat flour, vanilla protein powder, baking powder, and salt until evenly mixed and aerated.
Mix Wet Ingredients: In a separate bowl, blend melted coconut oil or unsalted butter with maple syrup or honey, egg, vanilla extract, almond extract, and lemon zest until you achieve a smooth, homogenous mixture.
Form Dough: Add the wet ingredients to the dry ingredients and stir gently until a soft dough forms, ensuring all ingredients are fully incorporated without overmixing.
Incorporate Add-Ins: Fold in the mini dark chocolate chips or chopped dried fruit carefully, if using, distributing them evenly throughout the dough.
Shape Cookie Balls: Using a rounded tablespoon or cookie scoop, portion out the dough and roll into balls with your hands. Place them spaced apart on the prepared baking sheet.
Bake: Bake the dough balls in the preheated oven for 10 to 12 minutes until they are lightly golden on the outside.
Cool: Allow the baked cookie balls to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Prepare Glaze: Whisk together powdered sugar, milk (start with 1 tablespoon and add more as needed), and vanilla extract until smooth and creamy.
Finish and Decorate: Dip the cooled cookie balls into the glaze to coat, place them on parchment paper or a wire rack, sprinkle with festive nonpareils or sprinkles, and allow the glaze to set before serving.

Notes

You can substitute maple syrup with honey if preferred for sweetness.
Use dairy or plant-based milk in the glaze depending on dietary preference.
Chilling the dough for 15 minutes before shaping can help with easier handling and less spreading during baking.
Store the cookie balls in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a gluten-free option, ensure oat flour is certified gluten-free.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-inspired

Keywords: protein balls, Italian dessert, almond flour recipe, healthy cookie balls, protein snack, baked treats, gluten-free dessert