Snickerdoodles
Recipe Info
Nutrition
| Amount Per Serving | %Daily Value* |
|
|---|---|---|
| Total Fat | 2g | 3% |
| Saturated Fat | 0g | 2% |
| Trans Fat | 0g | — |
| Cholesterol | 0g | 0% |
| Sodium | 118mg | 5% |
| Total Carbohydrates | 11g | 4% |
| Dietary Fiber | 1g | 5% |
| Total Sugars | 8g | — |
| Protein | 2g | 3% |
|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
||
Recipe Info
Ingredients
- 1 1/4 cup almond flour
- 3 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cream of tartar (optional, but recommended for a tang)
- 1/4 cup Cinnamon Roll Protein Shake
- 1/4 cup maple syrup
- 1 tsp vanilla
For Outside Rolling
- 2 tbsp coconut sugar
- 1 tsp cinnamon
Directions
- Preheat oven to 350F and line baking sheet with parchment paper or grease. In a medium bowl, mix together almond flour, coconut flour, baking powder, salt, and cream of tartar.
- In a small bowl, mix together protein shake, maple syrup, and vanilla. Add wet ingredients to dry and stir until combined. Set aside.
- In a small bowl, mix together coconut sugar and cinnamon. Roll 2 tablespoons of dough in hand to form ball and place on parchment paper. Sprinkle on cinnamon sugar mixture and flatten gently.
- Bake for 10-12 minutes or until slightly golden brown. Store in airtight container on counter for up to 1 week.