Gluten Free Peanut Butter Protein Snickerdoodles

Name: Gluten Free Peanut Butter Protein Snickerdoodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 20 serving
Ingredients: 1 1/2 cups almond flour; 1/3 cup tapioca flour; 1/3 cup coconut sugar; 5 tbsp Cellucor Cinnamon Swirl whey protein; 1/4 cup PB Fit peanut butter powder; 1 tsp cinnamon; 1/2 tsp baking soda; 1/4 cup Skippy Natural Creamy Peanut Butter; 1/3 cup unsweetened applesauce; 1 egg; 1 tbsp honey; 1 tsp vanilla extract; 1/4 cup granulated sugar; 1 tsp cinnamon

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
20
Calories
105 kcal
Course
Dessert, Baked Goods

Gluten Free Peanut Butter Protein Snickerdoodles

Iris Warren

Report

A simple and flavorful recipe that's sure to be a favorite.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1 1/2 cups almond flour
1/3 cup tapioca flour
1/3 cup coconut sugar
5 tbsp Cellucor Cinnamon Swirl whey protein
1/4 cup PB Fit peanut butter powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 cup Skippy Natural Creamy Peanut Butter , melted
1/3 cup unsweetened applesauce
1 egg
1 tbsp honey
1 tsp vanilla extract

For rolling:

1/4 cup granulated sugar (I used coconut palm sugar)
1 tsp cinnamon

Add to Shopping List

Instructions

Pre-heat oven to 350 degrees. Line a baking sheet with SILPAT or parchment paper.
Mix dry ingredients, then add wet ingredients and mix until well combined. Refrigerate dough at least 30 minutes.
With the help of a small cookie scoop (~1.5 tbsp scoop), roll dough into approximately 1 inch balls. Roll dough balls in granulated sugar and cinnamon until evenly coated, then place on baking sheet.
Bake at 350 degrees for 10 minutes. The cookies will feel slightly underdone. Cool the cookies on the baking sheet to help firm them up or remove them to a cooling rack for extra soft cookies.