Pin These soft, chewy pumpkin spice snickerdoodle energy balls have become my fall obsession. I created them when looking for a healthy snack that could satisfy my cookie cravings without the guilt, and they've been my go-to treat ever since.
I first made these during a chilly autumn weekend when I was craving something sweet but didn't want to derail my healthy eating habits. My kids now request these regularly, and I love that I can feel good about saying yes.
Ingredients
- Rolled oats: forms the hearty base and provides filling fiber. Look for thick-cut variety for best texture
- Almond flour: adds protein and creates a tender texture. Choose blanched for the smoothest result
- Ground flaxseed: provides omega-3s and helps bind everything together. Store in refrigerator for freshness
- Cinnamon and pumpkin pie spice: create that classic fall flavor profile. Fresh spices make a huge difference
- Pumpkin purée: adds moisture and authentic pumpkin flavor. Be sure to use pure pumpkin not pie filling
- Almond butter: acts as the binding agent and adds creaminess. Choose one with no added sugar
- Maple syrup: provides natural sweetness. Opt for pure maple syrup not pancake syrup
- Vanilla extract: enhances all the flavors. Pure extract rather than imitation makes a noticeable difference
- Coconut sugar: for coating gives a caramelized sweetness. Its slight molasses flavor works perfectly here
- Sea salt: balances the sweetness. Even a small amount makes all flavors more pronounced
Instructions
- Mix the dry ingredients:
- In a large bowl combine all dry ingredients thoroughly. This ensures even distribution of spices throughout every bite. Make sure to break up any clumps in the almond flour for the smoothest texture.
- Add wet ingredients:
- Pour in all wet ingredients and stir until everything is fully incorporated. The mixture should be thick enough to hold together when pressed but still slightly sticky. The perfect consistency should allow you to roll balls without them falling apart or sticking excessively to your hands.
- Prepare coating mixture:
- Combine coconut sugar and cinnamon in a small bowl mixing well to distribute the cinnamon evenly throughout the sugar. This coating gives these energy balls their signature snickerdoodle flavor and slight crunch on the outside.
- Form the balls:
- Using a tablespoon measure or cookie scoop portion the dough and roll between your palms to create smooth uniform balls. Slightly damp hands can help prevent sticking if you find the mixture too tacky. Aim for balls about 1 inch in diameter for the perfect twobitesized snack.
- Roll in coating:
- Gently roll each ball in the cinnamonsugar mixture making sure to coat all sides evenly. The coating should stick nicely to the slightly tacky exterior of the balls creating that classic snickerdoodle appearance.
- Chill to set:
- Place the finished balls on a parchmentlined tray and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld and the texture to firm up perfectly. The balls will become less sticky and more cohesive after chilling.
Pin I discovered the magic of adding a touch more cinnamon than you might think necessary completely by accident. One day I spilled a bit extra into the mix, and it created this incredible warmth that makes these taste like they came from a bakery. Now it's my secret ingredient that everyone always asks about!
Storage Tips
These energy balls maintain their best texture and flavor when stored in an airtight container in the refrigerator for up to one week. The chilled environment helps them stay firm and chewy. For longer storage, place them in a freezersafe container with parchment between layers to prevent sticking, and they'll keep beautifully for up to three months. Let frozen balls thaw in the refrigerator for about an hour before enjoying.
Ingredient Substitutions
If you follow special dietary needs, these energy balls are incredibly adaptable. For a nutfree version, substitute the almond flour with oat flour (simply pulse extra oats in a food processor until fine) and replace almond butter with sunflower seed butter or tahini. Need it vegan? You're already covered! Prefer a different sweetener? Try honey instead of maple syrup (though this removes the vegan status). The pumpkin can even be swapped for mashed sweet potato or banana if you're in a pinch.
Seasonal Adaptations
Fall version Use freshly roasted and pureed pumpkin instead of canned for deeper flavor. Winter holiday version Add a pinch of nutmeg and cloves for a more festive spice profile. Spring refresh version Add lemon zest for brightness and substitute dried cranberries for extra texture.
Success Stories
My neighbor who claimed to hate anything "healthy" requested these for her birthday after trying one at my house. My teenage son's friends now ask if I've "made those pumpkin ball things" whenever they come over. And perhaps most impressively, my motherin-law who rarely compliments anything asked for the recipe after her first bite!
Pin These snickerdoodle energy balls are a delightful balance of flavor and nutrition, perfect for any occasion.
Recipe Q&A
- → Can I make these nut-free?
Yes, substitute almond flour with oat flour and almond butter with sunflower seed butter for a nut-free version.
- → How should I store them?
Store in an airtight container in the refrigerator for up to one week or freeze for up to three months.
- → Can I use regular oats instead of gluten-free?
Yes, but use certified gluten-free oats if you require a gluten-free option.
- → Are these suitable for meal prep?
Absolutely! These are quick to make and easy to portion for snacks throughout the week.
- → Can I add chocolate chips?
Yes, mix in two tablespoons of mini chocolate chips for an indulgent variation.
- → Do these require baking?
No baking is needed. Simply mix, shape, coat with cinnamon-sugar, and chill before serving.