Happy (almost) Valentine’s Day! If you’ve been following along for a while you know I made some gluten free vegan snickerdoodles around Christmas that were a HUGE hit with my S.O., and all of our friends and family, gluten free or not. So, when recipe testing my energy ball recipe, creating a snickerdoodle recipe seemed like a natural fit. I think I could roll any baked good in sugar and Michael would eat it! I found as I was testing this recipe that the type of peanut butter you use, and how creamy or oily it is really makes a huge difference in this recipe. I used Jif Natural this time, and I would recommend something similar for this recipe (I think SunButter would work really well too!). So here you have it, gluten free, vegan snickerdoodle protein energy balls! (man, that’s a mouthful).
Snickerdoodle Protein Energy Balls
Ingredients
- 1 tbsp cinnamon
- 1/4 cup brown rice protein powder
- 1/4 cup maple syrup
- 1/2 cup almond meal
- 1/3 cup peanut butter or sunbutter (creamy works best, see notes)
- 1/2 cup oat flour or finely ground gluten free oats
For the topping (optional):
- 1 tbsp cinnamon
- 3 tbsp granulated sugar
Instructions
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If not using pre made oat flour, finely grind gluten free oats in a food processor or blender.
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Add oat flour to a medium sized bowl and add the nut butter, protein powder, almond meal, cinnamon and mix until it looks like wet sand. Add the maple syrup and continue mixing until all ingredients are well incorporated.
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If the mixture is too dry, add a bit more nut butter or maple syrup, this will depend on how finely ground your oats are and how oily your nut butter is. If the mixture is too wet, add more almond flour or oat flour.
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Using a teaspoon, scoop mixture into small balls and roll in cinnamon sugar mixture (optional). Place on parchment paper lined baking sheet or plate. If you would like a lower sugar option try just dusting the tops of the balls with a sprinkle of stevia and cinnamon.
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Place energy balls in fridge for about 30 minutes to firm up before transferring to airtight container. Store in the fridge for up to 4 days and enjoy!
Recipe Notes
I used Jif natural creamy peanut butter for this recipe, any nut butter with a similar consistency (not too oily, not too dry) should work well. If you only have a more liquid/oily nut butter on hand just use a bit less or add a bit more almond or oat flour.
Also – you may or may not get 16 protein energy balls from this recipe if you like to “taste test” the product before it’s finished!
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
Want to share this recipe? Please link back to the original post here, tag @lizhurley_rd on Instagram and #lizhurleyrdeats! Happy Baking!
