Snickerdoodle Collagen Bliss Balls

These cookie alternatives pack a dose of healthy fat, natural sugar from dates, and a ton of protein from the collagen peptides. All these ingredients make them a much more nutritious — but still tasty — option than traditional snickerdoodle cookies. 

Recipe:
(Makes approximately 16 balls)

½ cup raw cashews
½ cup rolled oats
2 tbsp natural peanut butter
1 tbsp coconut oil, melted
2 medjool dates, pitted
2 tbsp maple syrup
2 tbsp chia seeds
1 tsp pure vanilla extract
2 scoops INVIGOR8 Collagen Peptides
1½ tsp ground cinnamon, divided
1 tbsp cane sugar

Line a baking sheet or large plate with parchment paper and set aside.

Place cashews and oats in the bowl of a food processor fitted with blade attachment and grind until pulverized.

Add peanut butter, coconut oil, dates, maple syrup, chia seeds, vanilla, collagen, and ½ teaspoon of cinnamon. Process until well mixed, pausing to scrape the sides of the bowl with a spatula as needed. If the mixture is too thick, add water 1 tablespoon at a time to help it blend together.

Wet your hands with water and roll mixture into 1 ½-inch balls. It should make approximately 16 balls.

Mix together remaining 1 teaspoon of cinnamon and the tablespoon of sugar in a small bowl. Roll balls in cinnamon sugar mixture and place on parchment paper.

Refrigerate balls until firm, about 1 hour. Store in an airtight container or storage bag in the refrigerator. 

Nutrition Information
For 1 ball:
Calories: 84
Total Fat: 4 grams
Saturated Fat: 1 gram
Carbohydrate: 9 grams
Fiber: 1 gram
Sugar: 5 grams
Protein: 3 grams