These Gluten-Free Peanut Butter Protein Balls are the easiest no-bake snack for busy days. They’re soft and have that PB&J vibe thanks to a little drizzle of jam. With 11 grams of protein per serving, they’re perfect for a quick bite after workouts… or when you’re starving, and dinner is still forever away.
A Quick Look At The Recipe
- ⏲️Ready In: 40 Minutes
- 👪Serves: 5
- 🍽 Calories and Protein: 271 kcals and 11 grams of protein
- 📋Main Ingredients: Gluten-free oats, natural peanut butter, coconut oil, vegan vanilla protein powder, and raspberry jam.
- 📖 Dietary Notes: Dairy-free, gluten-free, and vegan.
- ⭐ Why You'll Love It: They taste like a peanut butter and jelly treat but deliver protein, healthy fats, and staying power in an easy, no-bake snack.
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A classic flavor combo… with a protein twist. As a busy mom, I love that these peanut butter protein balls make it so much easier to hit your protein without living off chicken and eggs. They’re sweet, filling, and the perfect little grab-and-go bite when you need something fast (learn more about the benefits of a high protein diet).
They’re made with a simple mix of nut butter, certified gluten-free oats, protein powder, and jam for that classic flavor combo. Keep a batch in the fridge for the days you’re running on coffee and chaos (and if you’re into easy snacks like this, you’ll love these peanut butter protein brownies too).
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💭 Why You'll Love Them
Flavor: Enjoy a classic PB&J taste with some fuel mixed in.
No Bake: Great for busy moms, these high-protein gluten-free peanut butter balls only need about 10 minutes of prep time.
Fueling: With 11 grams of protein, these peanut butter make for a tasty snack on the go that will actually help curb hunger (though these gluten-free dairy-free snacks help too).
Ingredients and Substitutions
- Gluten-free rolled oats: Make sure your oats are gluten-free as needed, and opt for regular oats as quick oats make the protein balls a bit mushy.
- Protein Powder: These peanut butter oat protein balls work best with vegan protein powder, as it helps hold them together.
- Hemp Milk: Any plant-based milk will work for these protein balls with oats, but homemade hemp milk is what we use the most.
- Natural peanut butter: Opt for natural, creamy peanut butter so that it blends more easily. We actually make these with no oilpeanut butter, as it's creamiest.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Jam: This is an easy tweak, but vary the flavor of your jam to give the high-protein snack balls a new taste.
Add-ins: Roll mini, dairy-free chocolate chips, shredded coconut, or dried fruit to change the texture.
Rich chocolate: Either use a chocolate protein powder or sprinkle in raw cacao powder for a delicious chocolate peanut butter taste just like this peanut butter chocolate bark.
How To Make Gluten-Free Peanut Butter Protein Balls
Step 1: Mix together the rolled oats and vegan protein powder.
Step 2: Melt the coconut oil and whisk together the peanut butter, syrup, and jam. Add the wet to the dry and let sit for a minute or two before adding the milk.
Step 3: Grease your hands, roll the mixture into energy balls, and drizzle them with jam.
Step 4: Let them sit for thirty minutes in the freezer to set.
Expert Tips
These peanut butter protein bites are best made with vegan protein powder. However, each protein powder absorbs differently, so you may need to add a splash more milk depending on the kind of protein. Learn more about choosing a vegan protein powder.
I have recently switched to beef protein powder for health reasons. You may be able to make these with beef, but the balls would be extra sticky, so you'd probably need to roll them in more oats.
Troubleshoot your protein balls: If the mixture is too dry and crumbling when pressed together, add a smidge more peanut butter or dairy-free milk (start with a tablespoon). You want it to be a bit sticky but hold its shape.
If the balls are too sticky, try chilling the batter before you roll them so that they hold their shape. Or, add a bit more vegan protein powder.
Store leftover peanut butter protein balls in a single layer in an airtight container in the fridge for 5-7 days or in the freezer for up to 2 months.
Gluten-Free Peanut Butter Protein Balls FAQs
Protein balls fall apart when the mixture is too dry, so make sure there are enough wet ingredients like peanut butter, jam, or dairy-free milk. If they’re crumbly, add 1–2 teaspoons of extra nut butter or jam and press them firmly. Keep adding until they hold together when pressed.
Yes, you can make protein balls without oats. You can swap the oats for almond flour, coconut flour (use less), or crushed puffed rice/cereal, depending on the texture you want. You'll need to adjust the amounts, though, so just add gradually until the dough holds together.
Any protein powder can work to make peanut butter protein balls. However, the kind you choose will alter the texture and the amounts of other ingredients. Vegan protein tends to absorb more liquid, whereas whey protein mixes in smoothly. You'll need to trial and error a bit while making them.
If the dough is too sticky, mix in a bit more oats or protein powder, 1 tablespoon at a time, until they hold together when pressed. If it’s too dry and won’t hold, add a small splash of milk or 1–2 teaspoons of nut butter/jam to bring it together.
More Healthy Snack Recipes You'll Love
If you tried this Gluten-Free Peanut Butter Protein Balls Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Peanut Butter Protein Balls (Gluten-Free)
Video
Equipment
Ingredients
- 1 cup Old Fashioned Oats
- 1.5 scoops Vegan Vanilla Protein Powder About ½ cup
- ¼ cup Natural Peanut Butter
- 1.5 tablespoons coconut oil
- 1 tablespoon almond milk**
- ¼ cup raspberry jam divided into ⅛ cup and ⅛ cup
- 1 tablespoon raspberry jam
- 1 teaspoon maple syrup
Instructions
- In a large bowl, combine the oats and protein powder.
- In a small dish, heat the coconut oil and creamy peanut butter until oil is just melted (heat on low so the peanut butter doesn’t burn).
- Whisk in the peanut butter/oil to the oat mixture until mostly combined. Add in ⅛ cup + 1 tablespoon of jam and mix again.
- Finally, add in the almond milk.
- Let sit for one minute so the protein powder absorbs.
- Then, using your hands roll the mixture into balls (makes ten). Place the balls on a piece of parchment paper.
- In a small dish, whisk the syrup and remaining jam. Spoon into a piping bag (or a plastic baggie with a hole) and drizzle jam on top of the balls.
- Place in the freezer for thirty minutes to set.
- When you’re ready to eat. Grab a ball and let sit for 5-10 minutes before popping it into your mouth!
Notes
- The protein powder you choose will affect both the flavor and the texture of the balls. Know that the fermented ones absorb liquid more. Likewise, if using a brown rice protein, I would add ½ tablespoon of coconut oil to the mixture to make them less dry.
- Depending on your protein powder you may need 1-2 extra tablespoons of almond milk to make the mixture stick as some powders are more absorbent than others. Add more milk or peanut butter if the balls seem too crumbly; you want them to hold shape when pressed firmly.
- If you have specific dietary restrictions (gluten-free, dairy-free, vegan) – double-check all your ingredients for appropriate brands!
- Keep in mind the protein values may be off by 1-2 grams as it depends on which protein powder you're using. Each vegan protein powder has a different markup of ingredients which can alter the intake slightly.
- The recipe makes ten balls. One serving is two balls
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
The best flavor combo! These balls are delicious and always a good burst of energy.