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Snickerdoodle Protein Cookies



  • 1 cup coconut flour

  • 1 cup Brown Rice Vanilla Protein Powder

  • 1 teaspoon cinnamon

  • ½ teaspoon baking powder

  • 1 cup vanilla unsweetened Almond Milk

  • ½ cup cashew butter

  • ½ cup Bee Free Honee

  • 1 teaspoon coconut oil melted

  • 1 teaspoon vanilla extract

  • 4 teaspoon brown sugar


  1. Preheat oven to 350 degrees Fahrenheit

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

  3. Add almond milk, Bee Free Honee, 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 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.

  5. 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.

  6. Sprinkle 1 teaspoon of brown sugar and dust with cinnamon.

  7. Bake for 10 minutes

  8. Allow to cool before eating for best texture.

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