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Snickerdoodle Protein Bites

Like little bites of snickerdoodle dough, but with better macros!

Ingredients

  • 64 g peanut butter (or nut butter of choice) (4 tablespoons)
  • 30 g Pumpkin puree (~ 2 tablespoons)
  • 84 g honey (4 tablespoons)
  • 1/2 tsp vanilla extract
  • 16 g protein powder (I used PE science cake pop) (1/2 scoop)
  • 1 tsp cinnamon
  • 1/8 tsp cream of tarter
  • 82 g Krusteaz Protein Pancake Mix (1/2 cup + 2 tablespoon)
  • 12 g granulated sugar (~ 1 tablespoon)

Instructions

  • In a medium bowl, mix together the pumpkin puree, peanut butter, honey, and vanilla extract until completely smooth. Add in protein powder, cinnamon, cream of tarter, and baking mix. Stir until completely combined and all ingredients are incorporated.
  • Scoop into 10 equal balls. Mine weighed about 27 g and were close to a tablespoon each. Place granulated sugar into a small bowl. After balls are formed, roll the balls, one at a time, into the sugar until sugar coats the outside. Repeat with remaining balls.
  • Refrigerate for two hours or so for a firmer texture, or enjoy as is for a softer texture. Store any leftover balls in the refrigerator.

Notes

Macros for 1 ball (1/10 of the recipe) are 4F/15C/5P, or 104 calories.