Ingredients
Cookies:
- 1/4 cup almond flour
- 3/4 cup Probiotic Vanilla Digestive Support Protein by Nuzest
- 1/2 cup cashew butter
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
Cinnamon Sugar Coating:
- 1 tbsp sugar of choice
- 1/2 tsp cinnamon
Snickerdoodle cookies were first baked in the late 1800's and The Joy of Cooking claims that “snickerdoodle” comes from the German word “Schneckennudel,” which literally means “snail noodles.” Well, if that doesn't make you want to bake these amazing (and healthy!) cookies, then I don't know what will!
Our healthy version are made with Probiotic Vanilla Digestive Support Protein by Nuzest and have the most amazing texture – literally exactly like a soft and chewy snickerdoodle cookie! They have 5 grams of protein in each cookie, require only a few ingredients, and are vegan (but contain absolutely no snails or noodles!).
This easy Snickerdoodle Protein Cookie recipe is brought to you by Jackie over at figgindelicious.com.
- Mix together cashew butter, maple syrup, and vanilla extract. In a separate bowl, combine almond flour, protein powder, cinnamon, and baking soda. Add dry ingredients to the wet ingredients and mix until smooth.
- Refrigerate batter for 20-30 minutes, or until firm enough to roll into balls. Preheat oven to 350°F and line baking sheet with parchment paper or silicone baking mat.
- Roll into 15 balls and coat each one in cinnamon sugar mixture.
- Bake for 7-9 minutes. Let cool and enjoy!
