1-First Step: Crush and prep the dry base Place the rolled oats and 5 cookies into a food processor. Pulse until the mixture looks like a fine, sandy crumb. This step helps the protein balls feel smoother and more like a cheesecake bite instead of a chunky oat snack. If you do not have a food processor, you can crush the cookies in a zip-top bag with a rolling pin and stir them into finely blended oats.

2-Second Step: Add the protein and cookie spread Pour the 2 scoops vanilla protein powder into the bowl with the oat mixture. Add the 1/3 cup cookie spread. Mix well with a spoon or spatula until the dry ingredients are coated. At this point, the mixture will probably look thick and a little crumbly, and that is completely normal.

3-Third Step: Add the almond milk slowly Pour in 3 tablespoons unsweetened almond milk to start. Stir the mixture again, then add the fourth tablespoon only if needed. The goal is a dough that feels soft enough to roll but not sticky. If the mixture seems too dry, add a tiny splash more milk. If it gets too soft, add a pinch more oats.

4-Fourth Step: Fold in the crushed cookie pieces Take the 5 cookies, if you have not already blended them fully, and fold in any larger crushed bits by hand. These pieces give the balls a fun texture and make them taste a little more like Biscoff cheesecake with a cookie crust. Mixing by hand also helps you feel whether the dough is ready to roll.

5-Fifth Step: Shape the protein balls Scoop out small portions of the dough and roll them between your palms. Aim for 1 to 1.5 tablespoon portions so you end up with evenly sized bites. You should get about 10 to 12 balls, depending on how large you make them. If the mixture sticks to your hands, dampen your palms lightly with water before rolling.

6-Sixth Step: Chill until firm Place the balls on a parchment-lined plate or tray. Chill them in the refrigerator for at least 30 minutes. This helps them firm up so the cookie spread sets a little and the oats soften into a better texture. If you are in a hurry, 15 minutes in the freezer can work too, but the fridge gives the best overall texture.

7-Final Step: Add toppings and serve Once the balls are firm, finish them with the optional 1 tablespoon cookie spread and 1 cookie. You can drizzle the spread over the top or add a tiny dab to each ball. Crumble the cookie over the top for a bakery-style look. Serve cold for the best flavor and texture.