In school, if you snickered, the teacher snarled. Then, you would get a stern talking to about how it’s not polite to gossip or play mean-spirited pranks. Lesson learned. But now you’re grown up enough to snicker the right way – with sugar and spice and everything nice! From the gluten-free oat flour to the cupcake-flavored protein powder, there’s nothing about these snickerdoodle cookies that will get you in trouble.
Protein Snickerdoodles
Ingredients
1 ½ cups oat flour
3 scoops vanilla cupcake protein powder
¼ cup honey
1 tsp. cinnamon
2 Tbsp. coconut oil, melted
2 Tbsp. almond milk
1 egg
Coating: coconut sugar and cinnamon
Directions
- Preheat oven to 350 degrees F.
- In a large bowl, combine all ingredients, stirring until smooth and well combined.
- In a separate bowl, stir together even amounts of coconut sugar and cinnamon.
- Roll about 1-2 tablespoons of dough into a ball, drop in cinnamon-sugar mixture and coat completely. Place on baking sheet and flatten ball into a round cookie. Repeat until all dough is used.
- Bake about 8 minutes, or until golden.