Pumpkin Spice Protein Balls

Line a baking sheet with parchment paper.
Stir the rolled oats, protein powder, almond flour, flaxseed, pumpkin pie spice, cinnamon, and salt together in a large mixing bowl.
Place the almond butter and maple syrup in a small microwave-safe bowl.
Microwave for 15 to 20 seconds, until softened.
Stir the vanilla extract into the almond butter mixture.
Add the almond butter mixture to the dry ingredients.
Stir until a thick, slightly sticky dough forms.
If the dough is too dry to hold together, add almond milk, 1 tablespoon at a time.
Scoop about 1½ tablespoons of dough and roll it between your palms to form a ball.
Repeat with the remaining dough to make 16 balls.
Place the balls on the prepared baking sheet.
Refrigerate for 20 minutes, or until firm.

Notes

Serving Size: 1 Protein Ball

Tips and Tricks

Check the Dough - The mixture should feel slightly sticky but hold its shape when rolled. Different protein powders absorb moisture differently, so adjust the almond milk as needed.

Use Creamy Almond Butter - Natural almond butter can separate in the jar. Stir it thoroughly before measuring to prevent dry spots in the dough.

Keep the Sizes Consistent - A cookie scoop helps portion the mixture evenly so all 16 protein balls are about the same size.

Let Them Chill - The protein balls will become firmer after refrigeration. Keep them chilled until you're ready to serve.

Storing

Refrigerator - Store the protein balls in an airtight container in the refrigerator for up to 1 week. Separate layers with parchment paper if needed.

Freezer - Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 119kcalCarbohydrates: 10gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 30mgPotassium: 111mgFiber: 2gSugar: 4gVitamin A: 1IUVitamin C: 0.05mgCalcium: 65mgIron: 1mg