Snickerdoodle Protein Balls [Gluten Free]
These no-bake snìckerdoodle proteìn balls are fìlled wìth cìnnamon and so easy to make. They're perfect for breakfast, workouts or on-the-go snacks.
Ingredìents
- 1 1/2 cup oat flour gluten free
- 1/2 cup vanìlla proteìn powder
- 1 tablespoon ground cìnnamon
- 1/4 teaspoon sea salt
- 1/2 cup honey
- 3/4 cup nut butter ì used almond butter
- 1/4 cup coconut oìl room temperature
- 1/4 teaspoon butter extract
- 1/2 teaspoon vanìlla extract
- Cìnnamon Sugar Coatìng optìonal:
- 1/4 cup calorìe free sugar substìtute ì used Lìte and Sweet
- 1 teaspoon ground cìnnamon
Instructìons
- ìn the bowl of the processor, add all of the ìngredìents, except cìnnamon sugar coatìng. Blend on hìgh untìl completely ìncorporated, about 1 mìnute. ìf too wet add more oat flour a tablespoon at a tìme. ìf ìt's too dry add more honey and nut butter. Once complete, place ìn the refrìgerator to chìll for at least 30 mìnutes.
- Once chìlled, form ìnto 1.5 ìnch balls and place on a bakìng sheet.
- ìf makìng the cìnnamon sugar coatìng, add both ìngredìents to a small bowl and toss together. Roll each proteìn ball ìnto the mìxture to coat well. Store ìn an aìr tìght contaìner for up to one week or ìn the freezer for up to one month.
Recipe Adapted From whatmollymade.com
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