Turning tradition on its head is sort of my forte. That’s why I loaded these snickerdoodle cookies with cinnamon swirl whey protein, mixed it up with oat flour and rolled them into bite-sized balls. These puppies are nowhere near short on flavor or that chewiness you expect from a fresh-baked cookie. Plus, pumpkin spice makes everything nice!
Ingredients
3 cups oat flour
1 cup pureed pumpkin
2/3 cup coconut sugar, plus more for coating
2/3 cup coconut oil, melted
4 scoops Cellucor Cinnamon Swirl Whey Protein Powder
1 egg
1/4 cup honey
1 tsp. vanilla
1 tsp. baking powder
1 tsp. pumpkin pie spice
1 tsp. cinnamon, plus more for coating
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together all ingredients.
3. The dough will be sticky, so refrigerate for an hour, or until it’s hard enough to manipulate.
4. Roll dough into balls.
5. In a small bowl, combine extra cinnamon and coconut sugar and roll balls in mixture to coat.
6. Bake for 8-10 minutes.