Protein Snickerdoodle Cookie

Protein Snickerdoodle Cookie

Ingredients:

1 c. coconut flour

1 c. vanilla brown rice protein powder

1 tsp cinnamon

1/2 tsp baking powder

1 c. Vanilla Unsweetened Almond Milk

1/2 c. Cashew Butter

1/2 c. maple syrup

1 tsp coconut oil melted

1 tsp vanilla extract

7 tsp brown sugar

Instructions:

1. Preheat oven to 350°F.

2. Mix the coconut flour, protein powder, cinnamon and baking powder together.

3. Add almond milk, maple syrup, melted coconut oil, cashew butter, and vanilla into the flour mixture.

4. This will be a very stiff dough. You will need to use your hands to knead it all together. Add almond milk 1-2 Tbsp (7-15ml) at a time if it is too dry. But the result should be a stiff, dry dough that holds together when you squeeze it into a ball.

5. Split the dough into 7 equal parts. Form each piece into a large thick cookie about the size of your palm and place on a cookie sheet lined with parchment paper.

6. Sprinkle 1 tsp of brown sugar on each cookie and dust with cinnamon.

7. Bake for 10 min.

8. Allow to cool before eating for best texture.

Makes 7 cookies.

Nutrition per cookie: 272 calories, 25g carbohydrates, 12g fat, 16g protein