Snickerdoodle Protein Balls (or Baked Cookies) | Chelcie May
Snickerdoodle Protein Balls (or Baked Cookies)
20 mins prepServes 12
A treat that supports hormones and blood sugar, these snickerdoodle protein balls can also be baked into cookies. Made with almond flour, protein powder, collagen, cashew butter, and honey, then coated in cinnamon sugar.
No-Bake Version:
1. In a bowl, mix almond flour, protein powder, collagen, cinnamon, and salt.
2. Add cashew butter and vanilla extract.
3. Slowly add almond milk, 1 tablespoon at a time, until dough forms (it should be slightly sticky but rollable).
4. Roll the dough into small balls.
5. Mix coconut sugar and cinnamon for the coating, then roll each ball to coat.
6. Refrigerate for at least 1 hour to firm up.
Optional: Bake into Cookies:
1. Preheat oven to 350°F.
2. Flatten the balls slightly on a baking sheet.
3. Bake for 8–10 minutes.
4. Let cool fully.
