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Snickerdoodle Protein Bites

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup almond flour superfine for the best texture
  • 1/2 cup vanilla whey or plant-based protein powder clean flavor, not overly sweet
  • 1/3 cup creamy cashew butter or almond butter; room temp
  • 3 tablespoons maple syrup or agave/honey
  • 2 tablespoons unsweetened almond milk plus 1–2 teaspoons if needed
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoon ground cinnamon divided
  • 1/4 teaspoon cream of tartar optional but recommended for tang
  • Pinch of fine sea salt
  • 2 tablespoons coconut sugar (for rolling; or granulated monk fruit/erythritol for low-sugar)

Method
 

  1. Mix the dry base. In a medium bowl, whisk almond flour, protein powder, 3/4 teaspoon cinnamon, cream of tartar, and a pinch of salt until no clumps remain.
  2. Blend the wet. In another bowl, stir cashew butter, maple syrup, vanilla, and almond milk until smooth and glossy. If your nut butter is stiff, microwave it 10–15 seconds.
  3. Combine. Pour wet into dry and stir with a spatula. It should form a soft dough that holds when pressed. If crumbly, add almond milk 1 teaspoon at a time. If sticky, sprinkle more almond flour.
  4. Chill the dough. Pop the bowl in the fridge for 10–15 minutes. This helps it firm up and makes rolling cleaner.
  5. Make the coating. On a small plate, mix coconut sugar with remaining 1/2 teaspoon cinnamon.
  6. Roll 'em. Scoop about 1 tablespoon of dough per bite and roll into 16–18 balls. Toss each ball in the cinnamon sugar to coat.
  7. Set and serve. Place on a parchment-lined plate and refrigerate for 20 minutes to set. Eat chilled or at room temp—your call.
  8. Optional upgrade. Finish with a micro-grate of fresh nutmeg or a light pinch of flaky sea salt. Instant bakery vibes.