Name: Gluten-Free Peanut Butter Protein Balls
Prep time: 7 min
Total time: 7 min
Ingredients: 1 cup peanut butter ((creamy)); 2 tbsp agave syrup; 1/4 cup grass-fed collagen powder; 1/2 cup buckwheat flour

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Peanut butter is always a crowd favorite. It’s one of my favorite forms of protein making because it’s so accessible and affordable. It’s the perfect star of these gluten-free peanut butter protein balls.

Why I love peanut butter

It’s an affordable source of protein with a whopping 8 grams per serving
It’s versatile (you can use it in sauces, on sandwiches, in baking recipes, and more)
It’s delicious – most people love it.
It’s a decent source of all 3 macronutrients (carbs, protein, and fat) making it super filling

All of these things are what make this gluten-free peanut butter protein balls amazing. Not to mention this recipe has buckwheat flour in it, a source of complete plant-based protein and also a grain-free flour. Meaning this recipe is not only gluten-free but also grain-free.

Protein Balls are Perfect for Meal-Prep

These energy balls are also perfect to meal-prep for the week, or even the month. The last up to 1 week in the fridge and upwards of 3 months in an air-tight container in the freezer. If you’re feeling super motivated to meal-prep, consider making a large batch for the month.

Here are some other energy bite recipes to check out too:

Print Recipe

Gluten-Free Peanut Butter Protein Balls

Prep Time7 mins

Total Time7 mins

Course: dessert, Snacks

Cuisine: Dairy-Free, Gluten-Free

Keyword: bliss balls, energy balls, gluten-free bliss bites, gluten-free protein bites, peanut butter, peanut butter protein bites, protein bliss bites

Servings: 12

Calories: 161kcal

Cost: 2.50

Ingredients

1 cup peanut butter (creamy)
2 tbsp agave syrup
1/4 cup grass-fed collagen powder
1/2 cup buckwheat flour

Instructions

Add all ingredients into a mixing bowls
Mix ingredients until well combined and doughy
Roll the peanut butter protein bite dough into balls
Chill in the fridge and enjoy!

Notes

Feel free to substitute any flour for the buckwheat flour if you desire.

Lasts up to 1 week in the fridge and 3 months in the freezer when stored in an air-tight container.

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