Protein Snickerdoodles

INGREDIENTS

• 1 tbsp flaxseed meal
• 2 tbsp water
• ⅓ cup creamy peanut butter
• ¼ cup maple syrup
• ½ tsp Baking soda
• 2 tbsp Gold Standard 100% Plant Protein powder Vanilla
• 2 tbsp coconut flour
• 1 tsp Cinnamon
• 2 tbsp Coconut sugar or baking sweetener alternative

DIRECTIONS

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
2. To a small bowl, combine flaxseed meal and water. Let sit for 5 minutes.
3. In a large mixing bowl, use a handheld mixer to combine peanut butter, maple syrup, and flax egg until creamy. Add baking soda, protein powder, and coconut flour. Use a wooden spoon or spatula to combine until a soft dough forms.
4. Whisk together cinnamon and coconut sugar in a small bowl. Take a small cookie scoop to portion dough. Roll into balls. Roll balls in cinnamon-sugar mixture to coat.
5. Place on the prepared baking sheet. Slightly flatten down each ball with the back of a fork.
6. Bake for 12 minutes. Allow cookies to cool for 5 minutes before transferring to a wire cooling rack.