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Snickerdoodles

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

  1. 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.
  2. In a small bowl, mix together protein shake, maple syrup, and vanilla. Add wet ingredients to dry and stir until combined. Set aside.
  3. 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.
  4. Bake for 10-12 minutes or until slightly golden brown. Store in airtight container on counter for up to 1 week.