sugar cookie protein balls

0 Mix [wprm-ingredient text="1/2 cup almond flour" uid="0"], [wprm-ingredient text="1.25 cups oat flour" uid="1"], [wprm-ingredient text="1/2 cup hemp hearts" uid="9"], [wprm-ingredient text="3/4 cup almond butter" uid="2"], [wprm-ingredient text="1/4 cup maple syrup" uid="3"], [wprm-ingredient text="1/4 tsp almond extract" uid="5"], [wprm-ingredient text="1/4 tsp vanilla extract" uid="7"], [wprm-ingredient text="1/4 tsp salt" uid="6"], and [wprm-ingredient text="1/4 tsp orange zest" uid="8"] in a large bowl using a hand mixer to incorporate everything fully.
1 Now that the mixture is done, does it seem too dry? Its texture varies based on the almond butter that's used. If it's dry, add milk 1 tbsp at a time! If it seems too wet, add more oat flour, 2 tbsps at a time. Do this until it’s a bit drier than cookie dough.
2 Use a cookie scoop (I use a 1.5") to shape these into 14 balls and place them on a plate or baking sheet. Optional to top them with sprinkles, but only do this right before eating because when sprinkles degrade, they release an odd taste into the batter.Let them harden in the freezer, then transfer to an air-tight container to store in the fridge or freezer for up to 2 weeks. If storing in the freezer, let them soften at room temperature for a few minutes before eating.