Snickerdoodle Protein Cookies

Ingredients:
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1 cup coconut flour
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1 cup Brown Rice Vanilla Protein Powder
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1 teaspoon cinnamon
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½ teaspoon baking powder
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1 cup vanilla unsweetened Almond Milk
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½ cup cashew butter
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½ cup Bee Free Honee
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1 teaspoon coconut oil melted
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1 teaspoon vanilla extract
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4 teaspoon brown sugar
Instructions:
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Preheat oven to 350 degrees Fahrenheit
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Mix the coconut flour, protein powder, cinnamon, and baking powder together
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Add almond milk, Bee Free Honee, melted coconut oil, cashew butter, and vanilla into the flour mixture
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This will be a very stiff dough. You will need to use your hands to knead it all together. Add almond milk 1-2 tablespoons 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.
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Split the dough into quarters and then each quarter in half. Form each piece into a large thick cookie about the size of your palm. Place on a cookie sheet lined with parchment paper.
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Sprinkle 1 teaspoon of brown sugar and dust with cinnamon.
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Bake for 10 minutes
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Allow to cool before eating for best texture.