Introduction

These Cinnamon Roll Energy Bites are a delicious, protein-packed treat that combine the warm flavors of cinnamon and vanilla with creamy almond butter. Perfect for a quick snack or breakfast on the go, they’re easy to make and don’t require baking.

Several round, brown cookies covered with white icing stripes sit piled on a wooden white plate lined with white parchment paper. The cookies have a smooth texture and are drizzled with thick, even white icing lines running across their rounded tops and sides. In the foreground, a vintage silver spoon holds a pool of the same white icing. Around the plate, there are scattered cinnamon sticks and a few oatmeal flakes on a white marbled textured surface. The scene is well-lit, highlighting the warm colors and texture contrasts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup natural creamy almond butter
⅓ cup pure maple syrup
½ cup vanilla protein powder
2 teaspoons vanilla extract
½ cup rolled oats
1 teaspoon salt
1 ½ teaspoons cinnamon
½ cup white chocolate chips
1 teaspoon coconut oil

Instructions

Step 1: In a mixing bowl, combine the almond butter, maple syrup, vanilla protein powder, vanilla extract, rolled oats, salt, and cinnamon. Use a rubber spatula to mix until a thick batter forms.
Step 2: Line a baking sheet with wax paper. Using a 1.5-tablespoon mini cookie scoop, drop balls of batter onto the sheet.
Step 3: Roll each ball between your hands to smooth out the edges.
Step 4: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Melt in 10-15 second intervals in the microwave, stirring after each, until smooth and fully melted. Be careful not to burn the chocolate.
Step 5: Drizzle the melted white chocolate over the tops of the energy bites.
Step 6: Refrigerate the baking sheet for 1 hour or until the bites are firm and hardened.
Step 7: Transfer the energy bites to an airtight container and store in the refrigerator or freezer.

Tips & Variations

For a nut-free version, substitute almond butter with sunflower seed butter.
Use dark or milk chocolate chips instead of white chocolate for a different flavor.
Add a pinch of nutmeg or ground ginger for extra warmth and spice.
If the mixture feels too dry, add a little more maple syrup or a splash of almond milk to help bind.

Storage

Store these energy bites in an airtight container in the refrigerator for up to one week, or freeze for up to three months. To enjoy, simply thaw in the fridge or at room temperature before serving. They make a convenient grab-and-go snack whenever you need a quick energy boost.

How to Serve

The image shows several round, brown cookie balls with a smooth texture and small oat flakes inside. Each cookie is decorated with thin, white icing lines draped across the top in a neat, diagonal pattern. The cookies rest on a crinkled white paper surface that has some scattered oat flakes and two cinnamon sticks lying nearby with a light dusting of cinnamon powder around them. The overall setting is clean with a white marbled texture background visible beneath the paper. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, any vanilla-flavored protein powder will work well. You can also use unflavored protein powder, though vanilla enhances the overall flavor.

Are these energy bites vegan?

They can be, as long as you use a plant-based protein powder and ensure your chocolate chips are dairy-free. The ingredients listed here are naturally vegan-friendly except for some white chocolate chips that may contain dairy.