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Homemade Snickerdoodle Protein Balls photo

Snickerdoodle Protein Balls

Chewy, cinnamon-sweet snickerdoodle protein balls made with almond and coconut flours for a quick, no-bake snack.
Print Recipe Save it
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Measuring cups and spoons
  • Spoon or spatula
  • microwave-safe bowl or small saucepan
  • Refrigerator

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup sugar
  • 1/4 cup almond butter can use any nut or seed butter of choice
  • 1/4 cup maple syrup
  • 1 tablespoon milk
  • 1 tablespoon ground cinnamon (for coating)
  • 1 tablespoon sugar (for coating)

Instructions
 

  • In a large bowl, whisk together the almond flour, coconut flour, 1 teaspoon cinnamon, and 1/4 cup sugar until evenly combined.
  • In a microwave-safe bowl or small saucepan over low heat, warm the almond butter and maple syrup together until smooth and pourable, stirring to combine.
  • Pour the wet mixture into the dry ingredients and stir until a crumbly dough forms. Add milk 1 tablespoon at a time if needed until the mixture holds together into a thick, formable batter.
  • Use your hands to roll tablespoon-sized portions of dough into balls and place them on a plate or baking sheet.
  • In a small bowl, mix the remaining 1 tablespoon cinnamon with 1 tablespoon sugar. Gently roll each ball in the cinnamon-sugar mixture to coat.
  • Refrigerate the coated balls for about 10 minutes, or until firm, then serve or store as desired.

Notes

  • Store in an airtight container in the fridge.
  • Freeze in a freezer-safe bag for longer storage.
  • Thaw frozen balls overnight in the fridge before serving.