HIGH-PROTEIN PEANUT BUTTER COOKIE DOUGH

SERVES 45 BALLS

1 cup crunchy peanut butter

1 cup maple syrup

1⁄2 tsp salt

1 cup chickpea flour

3⁄4 cup almond meal flour

1⁄2 cup peanuts, chopped

1⁄2 cup cashews, chopped

1⁄2 cup old-fashioned oats

Finely ground peanuts, for coating (optional)

NUTRITIONAL VALUES

Calories: 113kcal
Fat: 6.3g (1.4g S.Fat)
Carbs: 12g
Protein: 3.7g
Sugar: 6.5g
Sodium: 67mg

METHOD

In a large mixing bowl, combine the peanut butter and the syrup. Mix in the remaining ingredients thoroughly. Form into balls and serve.

Roll the balls in finely ground peanuts to give them a more refined appearance when serving. Store in the refrigerator between snacking for easier handling.

PROTEIN PEANUT BUTTER BALLS

SERVES 24 BALLS

1⁄2 cup creamy peanut butter

1⁄2 cup maple syrup

1⁄2 cup powdered soy milk, non- GMO

1⁄4 cup flaxseed meal

1⁄2 cup coconut flour

1⁄4 cup peanuts, chopped fine

NUTRITIONAL VALUES

Calories: 52kcal
Fat: 3.5g (3g S.Fat)
Carbs: 4.2g
Protein: 1.1g
Sugar: 0.8g
Sodium: 121mg

METHOD

In a medium mixing bowl, combine the peanut butter and maple syrup. Combine thoroughly. Combine the powdered soy milk, flaxseed meal, and coconut flour in a mixing bowl. Make 24 balls out of the mixture. Roll each ball in the chopped peanuts lightly.

Keep refrigerated for up to 2 weeks.