Description
A delightful twist on the classic cookie, these snickerdoodle protein balls are packed with nutrition, gluten-free, and perfect for any time of the day.
Ingredients
- 1 1/2 cups gluten-free oat flour
- 1/2 cup vanilla protein powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup honey
- 3/4 cup nut butter (almond or peanut butter)
- 1/4 cup coconut oil (melted)
- 1/2 teaspoon vanilla extract
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon (for coating)
Instructions
- In a food processor, combine all ingredients, reserving the cinnamon-sugar mixture for later.
- Blend on high until the mixture is fully incorporated, about one minute.
- If the mixture feels too wet, gradually add more oat flour, one tablespoon at a time. If it’s too dry, incorporate a bit more honey or nut butter.
- Transfer the batter to the refrigerator to chill for at least 30 minutes.
- After chilling, form the mixture into 1.5-inch balls and place them onto a baking sheet.
- Mix the coconut sugar and ground cinnamon in a small bowl for the coating. Roll each ball in this mixture until well-coated.
- Store in an airtight container in the fridge for up to a week or freeze for up to a month.
Notes
Refrigerate in an airtight container for up to a week; freeze for longer storage. Don’t skip the chilling step for better shape during rolling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No Bake
- Cuisine: American