Are you in need of a sweet pick-me-up to fuel your day? I’ve got a delightful treat for you – Biscoff Protein Balls! These six-ingredient wonders are not only delicious but also incredibly easy to make. And the best part? They’re completely plant-based!
With only six simple ingredients, you’ll be amazed at how quickly you can whip up these healthy Biscoff protein balls. So, let’s dive into the recipe and get ready to experience a burst of flavor and energy like never before.
Here are the ingredients you’ll need for this recipe:
- Oats — You can use either quick cook or old-fashioned oats for this recipe.
- Cookies — You’ll need around six Biscoff cookies. We find these in the cookies section of our local grocery store. Or you can also look at stores like World Market.
- Cinnamon — Let’s boost the flavor with a teaspoon of ground cinnamon.
- Protein Powder — We’ll add protein to these treats with some vanilla plant-based protein powder. Which protein powder should you use? I like this review from Healthline on the best vegan protein powders.
- Peanut Butter — A lot of recipes use Biscoff butter spread, however, it’s not easy to find that (at least not in my neck of the woods). So, I used creamy peanut butter instead. Works like a charm! Besides, that biscoff butter spread is made with a lot of oil. I’d rather use peanut butter any day!
- Syrup — I used a couple of tablespoons of agave nectar, but you can use your favorite syrup sweetener, such as maple syrup.
How to Make Biscoff Protein Balls
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Pulse the oats and cookies in a food processor.
- Add remaining ingredients and pulse until combined.
- The batter should stick together when you pinch it with your fingers. If not, add more agave and pulse again.
- Use a cookie dough dispenser to measure out rounded spoonfuls of batter.
- Roll the batter into balls. Spritz your hands with water to make the rolling more smooth.
- Add more biscoff cookie pieces for a pretty finished look.
Why This Recipe is a Winner
- FUN — These little treats are fun to make and eat. Why not make a double batch!
- EASY — With only six ingredients, these treats come together in minutes!
- FAVORITE — Pack these treats for post-workout gym treats or take them to soccer matches for a driving home snack.
Can I make Biscoff Protein Balls gluten-free?
Yes, you can make gluten-free protein balls by using certified gluten-free ingredients. However, you may need to make homemade gluten-free Biscoff cookies because I’m not aware of the brand providing that option. With these changes, you can enjoy the deliciousness of these energy balls on a gluten-free diet.
You can replace Biscoff cookies with other vegan-friendly cookies, such as Oreos or ginger snaps, to create unique flavor variations. Just crush them into fine crumbs and use the same quantity as mentioned in the recipe for delightful results.
- Use Fresh Ingredients: Quality matters! Ensure your ingredients, especially the nut butter and cookies are fresh to get the best texture and flavor for your energy balls.
- Consistent Texture: Achieve a consistent texture by pulsing your ingredients in a food processor. This ensures that everything is well mixed, and you won’t end up with overly chunky energy balls.
- Adjust Sweetness to Taste: Taste your mixture before rolling the balls. Adjust the sweetness by adding more sweetener (like maple syrup or agave) if needed. This step allows you to cater to your personal preference.
- Chill the Mixture: After rolling the energy balls, give them some time in the fridge. This helps them firm up and hold their shape. It also enhances the flavor as the ingredients meld together.
Customizing Biscoff Energy Balls
One of the beautiful things about energy balls is how easily you can customize them to suit your individual tastes and dietary requirements. Here are some creative ways to make your Lotus Biscoff Energy Balls truly your own:
- Nutty Variations: Experiment with different nut or seed butters. Try cashew butter, peanut butter, or even tahini for a unique twist on the classic recipe. Each option delivers a distinctive flavor to your energy balls.
- Add-ins: Feel free to include extra ingredients for added texture and flavor. Chopped nuts, shredded coconut, or even mini chocolate chips can take your Biscoff Energy Balls to the next level.
- Flavor Boosters: Mix up the spices. Substitute the cinnamon with nutmeg, pumpkin pie spice, ground ginger, or a hint of espresso powder. These spices complement the Biscoff cookies beautifully.
- Texture Control: You can use either chunky or smooth peanut butter. The former will give you a nutty crunch, while the latter will result in a smoother, creamier consistency.
- Flavor Fusion: Get creative with your flavor combinations. Try adding a teaspoon of citrus zest for a refreshing twist, or experiment with extracts like almond or coconut. Remember, when it comes to extracts, a little bit (even a drop) goes a long way.
The key to successful customization is to maintain the right consistency in your protein balls. If your mixture is too dry, add a bit more nut butter or syrup sweetener.
If it’s too sticky, toss in extra oats or cookie crumbs. Don’t be afraid to taste test along the way to ensure you’re achieving the flavor profile you desire.
Store protein balls in an airtight container. They will last up to a week in the fridge or up to 3 months in the freezer.
These Biscoff Protein Balls are not only a tasty treat but also a great source of quick energy, making them perfect for pre-workout snacks, mid-afternoon slumps, or even a sweet dessert option. Plus, they are an excellent example of how easy and delightful a plant-based diet can be.
Biscoff Protein Balls
- 1¼ cup oatmeal , quick cook or old fashioned
- 6 biscoff cookies
- 1 teaspoon ground cinnamon
- 2 tablespoons vanilla protein powder
- ¾ cup creamy peanut butter
- 2 tablespoons agave nectar (or maple syrup or honey works too)
- Combine oats and cookies in a food processor. Pulse for a few seconds until ingredients are broken down.
- Add remaining ingredients and pulse until combined. The batter should stick together when you pinch it with your fingers. If not, add a tiny bit more maple syrup and pulse again.
- Use a cookie dough dispenser to measure out rounded spoonfuls of the batter. Roll these up in balls. See notes for troubleshooting. It can help to spritz your hands with water to make the rolling more smooth.
- Store in an airtight container. They will last up to a week in the fridge or up to 3 months in the freezer.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.