snickerdoodle protein bites

5 from 1 vote

snickerdoodle protein bites

These easy Snickerdoodle protein bites are perfect for those crazy-busy days when you're out running errands with your family, hiking, or just stuck at your desk craving a sweet treat. These energy bites are quick to make and can be thrown into some Tupperware or a ziplock bag all in 5 minutes. Pop a couple in your bag, and you're good to go – no matter what your day throws at you!

Total Time5

Course: Snack

Cuisine: American

Keyword: energy bite, high protein, no bake, protein bites

Servings:

Calories: 299kcal

Author: Mika Kinney

Ingredients

Ball Ingredients

½ cup almond flour
1 cup oat flour
¾ cup drippy cashew butter
2 tablespoon cane sugar
¼ cup maple syrup
1 tablespoon milk as needed
¼ teaspoon salt

Coating Ingredients

1 teaspoon cinnamon
3 tablespoon cane sugar

Instructions

Add all the ball ingredients (except the milk) to a large bowl. Use a hand mixer to mix until well combined.
Add the milk if the batter is too dry and mix again. It should be scoop-able and hold together when pressed but not wet.
Mix together the coating ingredients in a bowl.
Shape the dough into 16 balls. I like to use a 1.5 tablespoon cookie scoop for this. Roll each one in the cinnamon sugar coating mixture. Enjoy right away or store in the fridge.

Video

Notes

Can you freeze protein bites for later? Yep! You can throw them into a ziplock bag and freeze them for up to 3 months. Just set them out to thaw for a little bit, and then you'll be good to go.

Storage: These will last for up to a week in the fridge in an airtight container. They'll be ok for up to 4-5 hours at room temperature too.

The consistency is key for protein balls: We’re looking for a moist batter, slightly dryer than a standard cookie dough.

Speed up the process: A hand mixer (or stand mixer) and a cookie scoop will come in real handy!

Use a cookie scoop: For uniformly-sized balls, use a small cookie scoop or ice cream scoop to portion the mixture.

Nutrition