ISOFLEX Pumpkin Protein Snickerdoodles
Ingredients
Cookie Dough
- 1/2 Cup Pumpkin Puree
- 3 Scoops Vanilla ISOFLEX
- 1 1/2 Cups Almond Flour
- 2 Tbsp Ghee or Coconut Oil
- 3 Tbsp Tapioca Flour
- 1 Egg
- 1/3 Cup Cashew Butter (or nut butter of choice)
- 1/2 Cup Baking Stevia
- 1/2 Tsp Baking Powder
- 1 Tbsp Pumpkin Spice
- 1 Tsp Sea Salt
Snickerdoodle Pumpkin Spice Mix
- 1/4 Cup Baking Stevia
- 1 Tbsp Pumpkin Spice
- Pinch of Sea Salt
Instructions
- Preheat oven to 350F
- In a large mixing bowl, beat all liquid cookie dough ingredients together.
- Stir in dry cookie ingredients and combine until dough forms.
- Place the dough in the freezer for about 30 minutes to let dough set.
- Meanwhile, mix the Snickerdoodle Pumpkin Spice Mix ingredients together and spread onto a plate.
- Remove the dough from the freezer and scoop one heaped tablespoon at a time rolling into balls with your hands.
- Roll the balls into the spice mixture.
- Press the balls into a baking sheet.
- Bake for 10 minutes.
- Let cool on wire rack and enjoy!
Yields 12-15 Cookies