Makes 12 Servings
Macros: 118 cal, Fat 6g, Carbs 11g, Fibre 2g, Protein 6g
1 1/4 cups Almond Flour
1/2 cup Vanilla Protein Powder
3 tbsps Coconut Sugar
1 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Nutmeg
2 tbsps Fancy Molasses
1 tbsp Maple Syrup
1/4 cup Tapioca Flour (or any type of flour, for dusting)
Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
Combine almond flour, protein powder, coconut sugar, baking powder, cinnamon and nutmeg in a bowl. In a separate bowl, whisk together the molasses, syrup and egg.
Add wet ingredients to the dry ingredients and mix until a dough forms.
Generously dust a flat surface, a rolling pin and cookie cutter with tapioca flour. Roll out the dough and cut out shapes.
Bake for 8 to 10 min. Let cool completely before serving. Enjoy!
No Cookie Cutter: Use the rim of a mason jar to cut out circles. Or roll into balls and press down flat with the palm of your hand.
Protein Powder: This recipe was developed and tested using a whey-based protein powder. If using a different type of protein, results may vary.
Serving Size: One serving is equal to one cookie.