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5 from 1 vote

Gluten Free Peanut Butter Protein Snickerdoodles

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 20
Calories: 105kcal

Ingredients

For rolling:

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

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.

Nutrition

Calories: 105kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Cholesterol: 11mg | Sodium: 43mg | Fiber: 1g | Sugar: 6g