Home › Recipes › Cookies & Snacks
Energy Balls
By Snejana Andreeva
on Nov 10, 2022, Updated Aug 19, 2025
This Energy Balls recipe is a wholesome, 5-minute, no-bake bite that will satisfy when that 🍫 chocolate craving hits. My best friend’s sister-in-law inspired me to make these years ago, and they are still one of my all-time favorite recipes. It’s so true that good things come in small packages: these bites are perfect for an afternoon pick-me-up or an after-dinner treat. These Energy Balls are made with great quality ingredients that will satisfy your sweet tooth but also make you feel good.
- Why You’ll Love Energy Balls
- Ingredients
- Nonna’s Tip 🥜
- Kitchen Tools You’ll Need
- Variations and Substitutions for Energy Balls
- Similar Recipes
- Best Served With
- Energy Balls Recipe
- Common Questions
- More High-Protein Snacks
Why You’ll Love Energy Balls
Energy Balls could not be easier to prepare, and there’s absolutely no bake time required. Anyone else go poking around for a little chocolatey 😋 bite after dinner? These are THAT, without any guilt at all. They’re made with really healthy ingredients, no added sugar, and packed with flavor. You can absolutely adapt these to use whatever ingredients you have in the pantry and love, and they can be rolled in additional ingredients, such as shredded 🥥 coconut or chopped nuts, as well. Make a big batch and store them in the fridge for up to a month, but I promise they won’t last that long.
Ingredients
- Almonds: To form the base of this recipe, I like to take raw, unsalted almonds and grind them in a food processor with the cacao and seeds for smooth texture and bite-sized crunch. Not to mention, almonds are packed full of healthy fats, protein, and B vitamins – perfect for a mid-afternoon pick-me-up.
- Cacao: This high flavanol ingredient is full of antioxidants and mood boosters. I meannn, chocolate makes people happy, obviously! Raw cacao powder or nibs will work. You could also use cocoa powder.
- Chia seeds: This versatile ingredient is full of fiber and helps keep you full without making you sluggish. In addition to its health benefits, it also adds a fun texture to the mix.
- Hemp hearts: Great things sometimes come in tiny packages. If you’re looking to boost your protein intake and omega-3’s then you’re going to fall in love with hemp hearts! They also add a bit of texture and a buttery mild flavor that goes great with everything from energy balls to salads.
- Nut butter: This is the glue that holds it all together. I like to use almond butter here, but feel free to use your favorite nut or seed butter! If you are allergic to nuts, this recipe works just as well with SunButter.
- Honey: I love using honey to help act as an additional binder and add a touch of sweetness.
Nonna’s Tip 🥜
Be sure to mix the nut butter in the jar to avoid adding all the oil that sits at the top.
Kitchen Tools You’ll Need
If you can scoop, pulse, and resist licking the spoon—you’re ready to roll (literally) 😄. This recipe is quick, mess-free, and requires just a handful of kitchen basics. Here’s what you’ll need:
- Food processor – This does most of the heavy lifting. Just toss everything in and blend until it’s perfectly combined.
- A sturdy spoon or spatula – For scraping down the sides and making sure not a bit goes to waste.
- Measuring cups + spoons – To keep those flavors balanced and the texture just right.
- A cookie scoop or tablespoon – So your energy balls are all the same size (and snack-ready).
- An airtight container – For storing your bites in the fridge all week long.
Variations and Substitutions for Energy Balls
- Have fun with these by rolling them in any toppings you like such as cacao, nuts, or 🥥 coconut. You can even add a pinch of cinnamon or nutmeg to spice the mixture up a bit.
- Play with the shapes! You could make energy bars by pressing the mixture firmly into an 8×8-inch parchment lined baking pan to chill, and then slicing instead of rolling them into balls.
- To create a nut-free version, feel free to replace the almonds with any seeds of choice. Pumpkin or sunflower seeds work really well in this recipe. You can also substitute the nut butter for SunButter.
- If you’re vegan , use agave or 🍁maple syrup as a sweetener instead of honey.
- You can amp up the 💪 nutritional value even more in these Energy Balls by adding a scoop of your favorite protein powder. If the mixture becomes too dry, add a little extra nut butter or a splash of water to adjust the consistency
Similar Recipes
No Bake Chocolate Balls
15 mins
3 Ingredient Peanut Butter Balls
20 mins
Chocolate Covered Dates
40 mins
Dubai Chocolate Dates
1 hr 3 mins
Best Served With
- Have these Energy Balls for breakfast with a bowl of yogurt and 🍓 fruit.
- Enjoy them as a sweet little bite with your afternoon tea or ☕ coffee.
- Pack them to take on-the-go for a pre- or post-workout snack 🏋️♀️.
- Create a flight of energy bites with my No Bake Chocolate Balls and 3 Ingredient Peanut Butter Balls .
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Large Food Processor
Ingredients
- ▢ ⅓ cup raw unsalted almonds
- ▢ 1 tablespoon unsweetened cacao or cocoa powder
- ▢ 1 tablespoon chia seeds
- ▢ 1 tablespoon hemp hearts
- ▢ ½ cup nut or seed butter of choice , I used almond butter
- ▢ ¼ cup honey , or agave
Instructions
- ▢ In a food processor , process the first four Ingredients for 20 seconds until fine crumbs.
- ▢ Add the almond butter and honey and pulse until a nice and sticky dough forms.
- ▢ Roll into 10 equal balls by using a tablespoon measuring spoon or a mini ice-cream scooper.
- ▢ Once rolled, dip them in any toppings you enjoy or leave them plain. Store them in the fridge to firm up for at least an hour and enjoy.
Nonna’s Notes
- Add-ins and Toppings: Have fun with these by rolling them in any toppings you like such as cacao, nuts, or coconut. You can even add a pinch of cinnamon or nutmeg to spice things up a bit.
- Alternate shapes: You could make energy bars by pressing the mixture firmly into an 8×8-inch parchment lined baking pan to chill, and then slicing into energy bars instead of rolling them into balls.
- Nut-free substitutions: If you are allergic to nuts you can try replacing the almond with any seeds of choice. Pumpkin or sunflower seeds work really well in this recipe. You can also substitute the nut butter for SunButter.
- Vegan substitutions: If you’re vegan, use agave or maple syrup as a sweetener instead of honey.
- Add extra protein: You can amp up the nutritional value even more in these Energy Balls by adding a scoop of your favorite protein powder. If the mixture becomes too dry, add a little extra nut butter or a splash of water to adjust the consistency.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Common Questions
Yes! They’re packed full of raw, wholesome ingredients that are as nutritious AND delicious!
Energy Balls will keep in an airtight container at room temp for several days. Any longer, and you’ll want to store them in the fridge. They’ll be good for a couple of weeks – if they last that long!
Absolutely! You can substitute almonds with other nuts like cashews, walnuts, pecans, or even seeds like sunflower or pumpkin seeds for a nut-free version.
If you don’t have a food processor, you can try using a high-powered blender to make these Energy Balls. Otherwise, you can use a knife to chop the almonds finely by hand, then mix everything in a bowl until well combined.
If you are allergic to nuts you can try replacing the almond with any seeds of choice. Pumpkin and sunflower seeds work well in this recipe. You can also substitute the nut butter for SunButter.
If you are vegan, use agave or maple syrup instead of honey.
More High-Protein Snacks
Viral Japanese Yogurt Cheesecake
4 hrs 5 mins
Adult Lunchable
15 mins
Watermelon Fries
15 mins
Yogurt Chia Pudding
3 hrs 5 mins
Energy Balls
Equipment
- Measuring Cups + Spoons
- Large Food Processor
Ingredients
- ⅓ cup raw unsalted almonds
- 1 tablespoon unsweetened cacao or cocoa powder
- 1 tablespoon chia seeds
- 1 tablespoon hemp hearts
- ½ cup nut or seed butter of choice I used almond butter
- ¼ cup honey or agave
Instructions
- In a food processor , process the first four Ingredients for 20 seconds until fine crumbs.
- Add the almond butter and honey and pulse until a nice and sticky dough forms.
- Roll into 10 equal balls by using a tablespoon measuring spoon or a mini ice-cream scooper.
- Once rolled, dip them in any toppings you enjoy or leave them plain. Store them in the fridge to firm up for at least an hour and enjoy.
Video
Notes
- Add-ins and Toppings: Have fun with these by rolling them in any toppings you like such as cacao, nuts, or coconut. You can even add a pinch of cinnamon or nutmeg to spice things up a bit.
- Alternate shapes: You could make energy bars by pressing the mixture firmly into an 8x8-inch parchment lined baking pan to chill, and then slicing into energy bars instead of rolling them into balls.
- Nut-free substitutions: If you are allergic to nuts you can try replacing the almond with any seeds of choice. Pumpkin or sunflower seeds work really well in this recipe. You can also substitute the nut butter for SunButter.
- Vegan substitutions: If you’re vegan, use agave or maple syrup as a sweetener instead of honey.
- Add extra protein: You can amp up the nutritional value even more in these Energy Balls by adding a scoop of your favorite protein powder. If the mixture becomes too dry, add a little extra nut butter or a splash of water to adjust the consistency.
Nutrition
Energy Balls https://themodernnonna.com/energy-balls/ November 10, 2022
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
