Protein-Packed Italian Christmas Balls (Print)

Soft Italian cookie balls enriched with protein and a light glaze, topped with festive sprinkles.

# Components:

→ Dry Ingredients

01 - 1 cup almond flour
02 - 1 cup oat flour
03 - 1 scoop vanilla protein powder (30 g)
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/4 cup melted coconut oil or unsalted butter
07 - 1/3 cup maple syrup or honey
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1/2 teaspoon almond extract
11 - Zest of 1 lemon

→ Add-Ins

12 - 1/3 cup mini dark chocolate chips or chopped dried fruit (optional)

→ Glaze

13 - 3/4 cup powdered sugar
14 - 1 to 2 tablespoons milk (dairy or plant-based)
15 - 1/4 teaspoon vanilla extract
16 - Festive nonpareils or sprinkles

# Directions:

01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together almond flour, oat flour, protein powder, baking powder, and salt in a large bowl.
03 - In a separate bowl, blend melted coconut oil or butter, maple syrup or honey, egg, vanilla extract, almond extract, and lemon zest until smooth.
04 - Add wet mixture to dry ingredients and stir until a soft dough forms.
05 - Fold mini chocolate chips or dried fruit into the dough if using.
06 - Scoop tablespoons of dough and roll into balls. Place on prepared baking sheet.
07 - Bake for 10 to 12 minutes until lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
08 - Whisk powdered sugar, milk, and vanilla until smooth. Dip cooled cookie balls into glaze, top with sprinkles, and allow glaze to set before serving.

# Expert Advice:

01 -
  • Quick and easy to prepare, with just 32 minutes total time.
  • Nutrient-rich thanks to almond flour and protein powder.
  • Soft, flavorful texture enhanced by a subtle lemon zest.
  • Perfectly festive with a light glaze and colorful sprinkles.
  • Versatile with optional add-ins like dark chocolate chips or dried fruit.
02 -
  • Use parchment paper to prevent sticking and ease cleanup.
  • For a dairy-free option, use coconut oil and plant-based milk in the glaze.
  • Measure flours precisely to maintain the ideal dough consistency.
  • Allow glaze to set fully before stacking or storing cookies to avoid smudging.
  • Store in an airtight container for up to 5 days to keep cookies fresh.
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