Snickerdoodle Protein Balls

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Serving size: 12-14 protein balls

Ingredients:

Cookie ball:

  • 3/4 cup almond flour

  • ½ cup nut butter

  • 1 tsp coconut flour

  • ¼ cup melted coconut oil

  • ¼ cup maple syrup

  • 1 tsp cinnamon powder

  • Pinch of salt

Toppings:

  • 2 Tbsp sugar in the raw

  • 1 tsp cinnamon powder

Directions:

  1. Place all “cookie ball” ingredients into bowl. Mix with spoon until well blended.

  2. Let dough set in fridge for 10 minutes.

  3. Next, in a separate bowl combine sugar and cinnamon. Set sugar aside.

  4. Using hand, form 1 inch balls, then individually (lightly roll) ball into sugar mixture to lightly coat cookie with sugar.

  5. Store in freezer in airtight container.