Snickerdoodle protein balls
Alright, y'all, I am SO excited about this one. I am ALWAYS looking for a good quality snack that has a good bit of protein in it, but I tend to be really picky when it comes to the flavor and texture of protein balls. These have a good bit of protein, healthy fat, and fiber in them - all of which are key to having a good metabolism, and they taste fantastic. Just gotta say that.
For these balls, I've used cashew butter, and then 1/2 cashew butter, 1/2 almond butter before. Both are great, and you could also use sunbutter if you have a nut allergy or just like the taste of that better. I would probably not use peanut butter in this recipe since it gives a strong flavor that can override other flavors in the recipe.
When it comes to protein powder in this recipe, I used Vital Proteins collagen peptides since that is what I had on hand. Feel free to use a vanilla whey or hemp protein powder instead! The macros calculated for these balls are calculated with the collagen peptides, so using a whey protein powder will result in a slightly higher protein content. For more information on collagen peptides, check out collagen and coffee.
This recipe makes around 20 1" balls. You can always double the recipe for more!
Alright, now to the GOODS. Try 'em, let me know what ya think.
Snickerdoodle Protein Balls
Makes: 20 balls
Ingredients
1 1/4 c. Oat flour
1/2 c. Ground flax seed
2 tbsp. Chia seeds
1/2 c. Collagen peptides OR Vanilla protein powder
1 tsp. Pumpkin pie spice (optional)
1/2 tbsp. Cinnamon
1 jar (16 oz.) nut butter (almond, cashew, sunbutter work best)
1/3 c. Almond nog (seasonal egg nog made w/almond milk, can get at TJ's, Whole Foods, aldi) or Nutpods creamer
1 tsp. Vanilla extract
1/4 c. Maple syrup
Directions
1. Mix dry ingredients together first, then mix in wet ingredients. I use my hands to mix the "dough" together towards the end, just wash your hands well before doing so!
2. Always taste the dough before forming the balls. If the mixture is too dry, add a bit of almond nog. If it is too wet, add more oat flour. If you need the mixture a bit sweeter, you can always add a bit more maple syrup.
3. Form the dough into 1 inch balls and store them in the fridge for up to a week!
Macro Breakdown (per ball)
9.5 g. protein
9 g. carbohydrates
13 g. fat
and..... 4.7 g. fiber! we love to see it.
xx coco cait