1cupoat flour112 g, 4 oz (Use certified gluten-free if necessary)
1/4teaspooncream of tartar
1/4cuppure maple syrup or agave
4tablespoons (64g)roasted runny creamy almond butter OR cashew butter
1/2teaspoonpure vanilla extract
I have only made these using Epic vanilla protein powder so I can't vouch for the results of any other. Epic has a very clean, gourmet vanilla flavor, so that is why I love it. I highly encourage you to try theirs! If you want to make these immediately and you don't have Epic, just make sure you use a high quality vanilla protein powder. USE my code "thevegan8" for 20% OFF!
If you want to order the protein powder, make sure to use my code "thevegan8" and you can save 20% off any order. Just make sure to not sign up for the newsletter or it won't allow my code to work.
Add the cinnamon sugar ingredients to a small bowl and mix well. Set aside.
Add the protein powder, oat flour, cinnamon and cream of tartar to a medium bowl and whisk well.
In a separate cup or small bowl, add the syrup, almond butter, water (starting with 2 TBSP) and vanilla. Stir and pour over the dry ingredients.
Stir the batter for a couple of minutes with a spoon continually pressing it with the back of the spoon. It will seem too dry, but you will need to use your hands to gather the batter for several minutes to form a ball. Add only a little water as needed. Keep pressing and it will all come together. You don't want the batter too wet or the balls won't hold properly.
Using a tablespoon or melon ball scooper, form balls with your hands and roll them into the cinnamon sugar. Store at room temperature in an airtight container to stay perfectly soft or in the fridge to become firm. I like mine at room temperature. These are best eaten within the first 24 hours, which shouldn't be a problem! (They start to dry out after 24 hours)