These Biscoff Protein Balls are a delicious, high-protein snack that I love to make ahead for busy days. At under 100 calories each, they strike the perfect balance between indulgent and nutritious. With rolled oats, vanilla protein, Biscoff spread, and crushed Biscoff cookies, they deliver sweet, spiced flavor in every bite.
Why You’ll Love This Recipe
I love how quick and easy these are to make—just 5 minutes of prep and no baking required. They’re ideal for meal prep, satisfy sweet cravings, and are portable enough for an on-the-go energy boost. The creamy Biscoff spread and crunchy cookie bits create a texture I can’t resist.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ½ cup old fashioned oats
- 2 scoops vanilla protein powder (I use PEScience Vanilla)
- ⅓ cup Biscoff cookie butter
- 5 Biscoff cookies
- 3 to 4 tablespoons unsweetened almond milk
directions
Blend Oats and Biscoff Cookies
I start by blending the rolled oats and Biscoff cookies in a food processor until they form a fine, flour-like texture.
Mix Dry Ingredients
In a medium bowl, I combine the oat-cookie blend with vanilla protein powder and stir until well mixed.
Melt Biscoff Spread
I microwave the Biscoff spread in a small bowl for 30 seconds until melted and smooth.
Combine Wet and Dry Ingredients
I add the melted Biscoff spread to the dry mix and stir. Then, I slowly add almond milk, mixing until the texture is thick and sticky. If I want a sweeter version, I sometimes add a drizzle of honey or maple syrup.
Shape the Balls
Using my hands or a cookie scoop, I roll the mixture into 1-inch balls.
Chill & Enjoy
I place the balls on a parchment-lined tray and refrigerate for at least 30 minutes until they firm up.
Servings and timing
This recipe makes 12 protein balls and takes about 5 minutes to prep, with 30 minutes of chilling time, for a total of 35 minutes.
Variations
I sometimes add a handful of mini chocolate chips or chopped nuts for extra texture. For a nut-free option, sunflower seed butter works well. I’ve also made these with chocolate protein powder for a different flavor twist. To make them sweeter, I mix in a bit of maple syrup or agave.
storage/reheating
I store the protein balls in an airtight container in the fridge for up to a week. For longer storage, I freeze them for up to 2 months. I let them thaw at room temperature for a few minutes before eating. No reheating is needed.
FAQs
Can I use a different protein powder?
Yes, I often switch between vanilla and chocolate protein depending on my mood.
What if the mixture is too dry?
I add a bit more almond milk, one tablespoon at a time, until the consistency is sticky enough to hold together.
Can I skip the food processor?
If I don’t have one, I use oat flour and crush the cookies in a zip-top bag with a rolling pin.
Are these protein balls gluten-free?
I use gluten-free oats and check that my cookies are gluten-free if needed.
Can I make them vegan?
Yes, I use a plant-based protein powder and ensure the Biscoff spread and cookies are vegan.
Do they need to be refrigerated?
I refrigerate them to keep them firm, but they’re safe at room temp for a few hours.
Can I double the recipe?
Absolutely—I often double or triple it for weekly snacks.
How do I make them sweeter?
I add a teaspoon or two of honey or maple syrup to taste.
Can I use steel-cut oats?
I don’t recommend it—old fashioned oats work best for the right texture.
What if I don’t have almond milk?
Any milk works. I’ve used oat milk and dairy milk with great results.
Conclusion
These Biscoff Protein Balls are a go-to snack that I keep stocked in my fridge. They’re easy to make, rich in flavor, and perfect for a quick energy boost. Whether I’m craving something sweet or need a post-workout bite, they always hit the spot.
Print
Biscoff Protein Balls
- Total Time: 30 minutes
- Yield: 12 balls
Description
Sweet and Nutty No-Bake Protein Balls with Biscoff Cookie Butter and Oats—Perfect for On-the-Go Snacking Under 100 Calories!
Ingredients
1/2 cup old-fashioned oats
2 scoops vanilla protein powder (PEScience or your favorite brand)
1/3 cup Biscoff cookie butter
5 Biscoff cookies
3–4 tablespoons unsweetened almond milk
Instructions
Blend Oats and Cookies:
In a food processor, blend the oats and Biscoff cookies until they form a flour-like texture.
Mix Dry Ingredients:
In a mixing bowl, combine the blended oats and cookies with the vanilla protein powder. Mix thoroughly.
Melt the Biscoff Spread:
Microwave the Biscoff spread in a small bowl for about 30 seconds, until melted and smooth.
Combine Ingredients:
Pour the melted Biscoff spread into the dry ingredients. Stir until well incorporated. Gradually add almond milk until the mixture becomes thick and sticky.
Shape into Balls:
Scoop and roll into 1-inch balls using your hands or a cookie scoop.
Chill:
Place on a parchment-lined tray and refrigerate for at least 30 minutes until firm.
- Prep Time: 5 minutes
- Category: Dessert
