Snickerdoodle Protein Balls
No-bake snickerdoodle protein balls made with oat flour, nut butter, and vanilla protein powder, then rolled in cinnamon sugar. They taste like cookie dough, keep you full all afternoon, and take about 15 minutes of active prep. Gluten free and dairy free!
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Servings: 24
INGREDIENTS
Snickerdoodle Protein Balls
- 1 1/2 cup oat flour I use certified gluten-free
- 1/2 cup vanilla protein powder I use Be Well by elly
- 1 Tablespoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup honey
- 3/4 cup nut butter almond butter or cashew butter is best
- 1/4 cup coconut oil melted
- 1/2 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
INSTRUCTIONS
- 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.1 1/2 cup oat flour, 1/2 cup vanilla protein powder, 1 Tablespoon cinnamon, 1/4 teaspoon kosher salt, 1/4 cup honey, 3/4 cup nut butter, 1/4 cup coconut oil, 1/2 teaspoon vanilla extract
- Place in the dough in the refrigerator to chill for at least 30 minutes.
- Use a Tablespoon or medium cookie scoop to form them into 1 1/- inch balls. Arrange on a baking sheet.
- Mix together the cinnamon sugar coating in a medium bowl. 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.1/4 cup coconut sugar, 1 teaspoon ground cinnamon
Nutrition
Serving: 1protein ball | Calories: 123kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 35mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 47mg | Iron: 1mg
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