These taste like cinnamon sugar donut holes but much more dough-y😍 The cinnamon sugar topping is everything. I'm kind of obsessed with them.

• 1/2 C pumpkin purée

• 1/2 C creamy cashew butter

• 1/3 C coconut flour

• 1 T pure maple syrup

• 1 scoop protein powder (I used pumpkin spice flavor, you could try vanilla or salted caramel... I have only tried with the pumpkin spice!)

• 1 scoop vanilla bean collagen peptides or unflavored collagen peptides (*optional)

• 1 tsp vanilla extract

• 1 tsp inflammation buster spice from Tiny Little Chef (use this link and code "RACHELL" at checkout for 20% off your order. ALL of her spices are tested to ensure they are gluten-free) you can substitute apple pie spice or pumpkin pie spice here :)

1. Place all ingredients into a food processor or blender and pulse until thick and combined.

2. I used a small cookie scooper to measure out even amounts that I rolled into balls and then into apple/cinnamon sugar mixture. To make the cinnamon sugar, mix 3 T granulated sugar of choice with 1 T Apple pie spice (this is what I used), pumpkin pie spice, or plain cinnamon.

3. Coat each ball and then place in the fridge to firm. Store in fridge or freezer :-) so addicting!

xo, Celiac Sweetie