Protein Snickerdoodles

Makes: 22 to 24 cookies | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Ingredients

For the cookie dough:

½ cup Naturelo Organic Extra Virgin Coconut Oil, melted

1 large egg, lightly beaten

2 teaspoons vanilla extract

1 teaspoon lemon juice

4 scoops Naturelo Collagen Peptides Powder

1/2 cup plus 2 tablespoons granulated sweetener, such as white sugar, coconut sugar, stevia, or allulose

½ teaspoon baking soda

½ teaspoon salt

1 3/4 cups almond flour

For the cookie topping:

¼ cup granulated sweetener, such as white sugar, coconut sugar, stevia, or allulose

2 teaspoons cinnamon

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
2. In a mixing bowl, stir together the melted coconut oil, egg, vanilla extract, and lemon juice. 
3. Add the collagen and granulated sweetener to the liquid ingredients and stir to combine.
4. Add the baking soda, salt, and almond flour and stir until just combined.
5. In a small bowl, combine the granulated sweetener and cinnamon and stir to combine.
6. Use clean hands to roll the cookie dough into 1-1 ½ inch balls. Roll each ball in the sugar and cinnamon mixture, then arrange the balls on the parchment lined baking sheets. Cookies spread a lot, so leave several inches between them.
7. Bake for 10 minutes, until the edges are set but the centers of the cookies are still soft. Let cookies cool for 1-2 minutes on the baking sheets, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature.

Nutrition*

For 1 cookie:

*Calculated using granulated white sugar. Nutrition will vary if you use a different type of granulated sweetener.