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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Snickerdoodle Protein Cookie Recipe

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This recipe for Snickerdoodle Protein Cookie is from Food Sensitivity Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
COOKIE
1/4 c. Almond/Cassava Flour
3/4 c. Vanilla Protein Powder
1/2 c. Peanut Butter
1/3 c. Maple Syrup
1/2 tsp. Vanilla Extract
1/2 tsp. Cinnamon

TOPPING
1 tbsp. Sugar of choice
1/2 tsp. Cinnamon
Directions:
Directions:
1. Preheat oven to 350º degrees and line a baking sheet with parchment paper.

2. Mix together peanut butter, maple syrup, and vanilla extract.

3. In a separate bowl, combine almond/cassava flour, protein powder, and cinnamon.

4. Add dry ingredients to wet and mix until smooth.

5. Refrigerate batter for 10-15 minutes, or until firm enough to roll into balls.

6. While refrigerating, make coating. Combine sugar and cinnamon in a small bowl mixing until well combined. Set aside.

6. Roll into 15 balls. Coat each one in cinnamon sugar mixture and push down to flatten slightly.

7. Bake for 7-9 minutes and then cool on baking sheet.
Number Of Servings:
Number Of Servings:
15 Cookies
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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