Protein-packed snickerdoodle balls

By Christina Denomme

These sweet snacks are a hit every time I make them. Packed with protein, fibre, healthy fat, and natural sweeteners, they make for great in-between meal snacks or treats. They are travel friendly and delicious.

Snickerdoodle protein balls (Inspired by Get living Raw Foods)

• 1 ½ cups oat flour (gluten free) or grind oats into flour
• ½ cup vanilla protein powder (look for non-GMO, vegan, quality protein powder)
• 1 tbsp ground cinnamon
• ½ cup maple syrup (reduce amount for less sugar)
• ¾ cup almond butter (or sunflower seed butter for a nut free option)
• 1 tbsp ground cinnamon
• ¼ cup coconut oil (room temperature)
• ½ tsp pure vanilla extract
• ¼ cup of dairy-free chocolate chips, melted

Mix oat flour, vanilla protein powder, and ground cinnamon in a bowl. In a separate bowl mix maple syrup, almond butter, coconut oil, and vanilla. Add dry ingredients to wet, and mix until fully combined. Using a tablespoon or a cookie scoop, scoop our mixture and roll in to balls. Place balls (coated or uncoated) on large lined cookie sheet. Place into the refrigerator or freezer to chill until set. Optional coatings: For melted chocolate: Using a fork, dip fork into chocolate and drizzle onto balls. For coconut sugar cinnamon: Mix four tablespoons of coconut sugar and one teaspoon of cinnamon. Roll balls in mixture to coat.

As a Wellness Educator and Whole Foods Mom, Orillia-based Christina Denomme provides families and individuals with simple solutions for healthy eating, and resources to promote a healthy lifestyle.