Ingredients
Scale
- 1 cup rolled oats
- 1 cup vanilla protein powder
- 1/2 cup Biscoff spread
- 1/2 cup cream cheese, softened
- 1/4 cup honey or maple syrup
- 1/4 cup crushed Biscoff cookies (plus extra for rolling)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, combine the rolled oats, vanilla protein powder, and salt. Mix well.
- In a separate bowl, blend the Biscoff spread, softened cream cheese, honey (or maple syrup), and vanilla extract until smooth and creamy.
- Gradually add the wet mixture to the dry ingredients, stirring until fully combined. Fold in the crushed Biscoff cookies.
- Refrigerate the mixture for about 30 minutes to make it easier to handle.
- Once chilled, scoop out tablespoon-sized portions and roll them into balls.
- Roll each ball in the extra crushed Biscoff cookies to coat.
- Place the protein balls on a parchment-lined baking sheet and refrigerate for at least 1 hour to firm up.
Notes
- For a chocolate twist, substitute half of the Biscoff spread with chocolate hazelnut spread.
- For a nut-free version, use sunflower seed butter instead of Biscoff spread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg