1/4 cup honey or maple syrup (for natural sweetness)
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Optional: 1/4 cup dark chocolate chips or nuts for added texture
Cinnamon Sugar Coating:
2 tbsp erythritol or granulated sweetener of choice
1 tsp ground cinnamon
Instructions:
Preheat Oven & Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, combine the almond flour, snickerdoodle whey protein powder, baking soda, salt, cinnamon, and nutmeg. Mix well.
Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, honey or maple syrup, egg, and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until well combined. If using, fold in the chocolate chips or nuts.
Form Cookies: Scoop tablespoon-sized amounts of dough and roll them into balls. Flatten slightly to form cookie shapes.
Coat with Cinnamon Sugar: Mix the erythritol and cinnamon for the coating in a small bowl. Roll each cookie ball in the cinnamon sugar mixture before placing them on the prepared baking sheet.
Bake: Bake for 8-10 minutes, or until the edges are slightly golden.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve or Store: Enjoy these cookies fresh, or store them in an airtight container for up to a week.
Assuming the recipe makes 12 cookies, the nutrition is approximately 70 calories, 5g protein, 7g carbs, and 3g fat, per cookie.
