Snickerdoodle Protein Balls [Gluten Free]
Snickerdoodle Protein Balls
- 1 1/2 cup gluten free oat flour
- 1/2 cup vanilla protein powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup honey
- 3/4 cup nut butter I used almond butter
- 1/4 cup coconut oil room temperature
- 1/2 teaspoon vanilla extract
Cinnamon Sugar Coating (optional)
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
In the bowl of the processor, add all of the ingredients, except cinnamon sugar coating. Blend on high until completely incorporated, about 1 minute. If it's too wet, add more oat flour a tablespoon at a time. If it's too dry add more honey and nut butter. Once complete, place in the refrigerator to chill for at least 30 minutes.
Use a tablespoon or medium cookie scoop to form them into 1.5 inch balls then place on a baking sheet.
If making the cinnamon sugar coating, add both ingredients to a small bowl and toss together. Roll each protein ball into the mixture to coat well. Store in an air tight container for up to one week or in the freezer for up to one month.
Serving: 1protein ball | Calories: 148kcal | Carbohydrates: 15.2g | Protein: 7g | Fat: 7.3g | Cholesterol: 0.9mg | Sodium: 54mg | Fiber: 1.5g | Sugar: 7.5g