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Gluten Free Peanut Butter Protein Snickerdoodles

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

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

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 , 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

Instructions

    Cup of Yum
  1. Pre-heat oven to 350 degrees. Line a baking sheet with SILPAT or parchment paper.
  2. Mix dry ingredients, then add wet ingredients and mix until well combined. Refrigerate dough at least 30 minutes.
  3. 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.
  4. 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.

Nutrition Information

Calories 105kcal (5%) Carbohydrates 9g (3%) Protein 5g (10%) Fat 6g (9%) Cholesterol 11mg (4%) Sodium 43mg (2%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 105

% Daily Value*

Calories 105kcal 5%
Carbohydrates 9g 3%
Protein 5g 10%
Fat 6g 9%
Cholesterol 11mg 4%
Sodium 43mg 2%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.