Protein Snowball Cookies

I fondly remember Christmas-time as a child with the excuse to eat my body weight in sugar.  My mom baked an obscene variety of cookies every December; from homemade caramel to 7-Layer bars to Special K bars, our home was filled with sweet treats.  And you bet I had my fair share!

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Well, I suppose I’m no different with all the treats I’ve been making and creating this year.  I’ve found myself a slave to the kitchen, prepping cookies and treats during any spare moment I have.  Baking is a hobby, a passion of mine, I truly do love it, but lately I’ve been feeling a bit of a sugar overload.  I’m contemplating doing the Whole 30 for the month of January.  But that’s a discussion for another day, as I am going to continue fully enjoying the month of December and all the delicious home-made treats like these Protein Snowball Cookies.

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To make these cookies a bit healthier, I added Organifi Vanilla Protein.  There is still plenty of sugar, but these cookies are sweetened with Medjool dates and protein powder rather than refined sugar and corn syrup (which are present in many popular Christmas cookies).  And even better, these Protein Snowball Cookies taste just like the Russian Tea Cakes my mom used to make, although slightly different in texture.

These cookies are gluten free, soy free, refined sugar free, Vegan friendly and only contain 5 simple ingredients.  They can also be made Paleo by substituting with a different protein powder.

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Protein Snowball Cookies

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add all ingredients to food processor, except water.  Blend well.
  3. Add water, blend.
  4. Roll dough into balls and place on baking sheet.
  5. Bake at 350 degrees for 10 minutes.

Recipe makes 12 cookies

*Use code “RABBIT” for 15% off your online purchase

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This snowball cookie recipe can be no-bake as well.  I usually prefer baking any sort of cookie bites, protein balls or energy bites because then they can be kept at room temperature.  I also find that baking them makes the balls sturdier and often results in a crisp outer layer with a soft inside.  If you decide not to bake them just be sure to refrigerate.

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