Snickerdoodle Protein Bites
Ingredients
- ½ cup almond flour (50g)
- 1 cup vanilla protein powder (80–90g, brand dependent)
- 2 tbsp coconut oil, melted (30ml)
- ¼ cup maple syrup (60ml)
- 1 tsp vanilla extract (5ml)
- ½ tsp ground cinnamon (2.5ml)
- ¼ tsp ground nutmeg (1.25ml)
- ¼ tsp salt (1.25ml)
For the coating:
- 2 tbsp coconut sugar (24g)
- 1 tsp ground cinnamon (5ml)
Instructions
- Mix the base dough: In a large mixing bowl, stir together almond flour, protein powder, coconut oil, maple syrup, vanilla, cinnamon, nutmeg, and salt. The dough should hold together when pressed.
- Adjust texture if needed: Too dry? Add a teaspoon of maple syrup. Too sticky? Dust in more almond flour.
- Shape into balls: Scoop out ~1 tablespoon portions (a cookie scoop works best) and roll between your palms until smooth.
- Prepare coating: Mix coconut sugar and cinnamon in a shallow bowl.
- Roll and coat: Toss each ball in the cinnamon-sugar mix until fully covered.
- Chill: Place the coated bites on a plate or tray and refrigerate for at least 30 minutes until firm.
Notes
- If the dough feels too dry, add 1–2 tsp almond milk or a touch more maple syrup.
- Too sticky? Chill the dough for 10–15 minutes before rolling.
- Maple syrup can be swapped with honey or agave for a different sweetness.
- Almond flour keeps these gluten-free, but oat flour works as a nut-free substitute.
- Store in the fridge for up to 1 week, or freeze for up to 2 months.