Protein Snickerdoodle Cookies
Servings: 10
Calories: 121kcal
Equipment
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Ingredients
- 1 Snickerdoodle Sculpt + Debloat Protein Bar (crumbled)
- ¼ cup almond flour
- 1 scoop vegan vanilla protein powder*
- ½ cup drippy cashew butter
- 1 large egg
- ¼ cup monk fruit golden granular sweetener
- ½ tsp cinnamon
Topping
- 1 tbsp monk fruit golden granular sweetener
- ½ tsp cinnamon
Instructions
- Heat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
- Add the crumbled snickerdoodle bar to a mini blender and pulse to fine crumbs. Pour the crumbs into a medium bowl and add the almond flour, protein powder, cashew butter, egg, sweetener, vanilla and cinnamon.
- Refrigerate the batter for 15 minutes, or until firm enough to roll into balls.
- Roll into 10 balls. Coat each one in cinnamon sugar mixture and push down to flatten slightly.
- Bake for 8 minutes.
Notes
Nutrition
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Fiber: 1g