Gluten Free Peanut Butter Protein Snickerdoodles
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Servings: 20
Calories: 105kcal
For rolling:
- 1/4 cup granulated sugar (I used coconut palm sugar)
- 1 tsp cinnamon
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.
Calories: 105kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Cholesterol: 11mg | Sodium: 43mg | Fiber: 1g | Sugar: 6g