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

1. Preheat oven to 350F
2. In a large mixing bowl, beat all liquid cookie dough ingredients together.
3. Stir in dry cookie ingredients and combine until dough forms.
4. Place the dough in the freezer for about 30 minutes to let dough set.
5. Meanwhile, mix the Snickerdoodle Pumpkin Spice Mix ingredients together and spread onto a plate.
6. Remove the dough from the freezer and scoop one heaped tablespoon at a time rolling into balls with your hands.
7. Roll the balls into the spice mixture.
8. Press the balls into a baking sheet.
9. Bake for 10 minutes.
10. Let cool on wire rack and enjoy!

Yields 12-15 Cookies