YOUR SOLIN GENERATED RECIPE
Vanilla-Almond Protein Snickerdoodle Cookies
Enjoy a wholesome twist on the classic snickerdoodle cookie, enriched with vanilla and almond flavors. This protein-packed cookie serves as a satisfying meal replacement or energizing snack, featuring a light texture, a hint of cinnamon spice, and a touch of natural sweetness.
INGREDIENTS
0.33 cup Almond Flour (~40g)
1 scoop Vanilla Whey Protein Isolate (~30g)
3 large Egg Whites (~100g)
0.25 tsp Baking Soda
0.5 tsp Ground Cinnamon
1 tsp Vanilla Extract
2 tbsp Monk Fruit Sweetener
1 tbsp Unsweetened Almond Milk
PREPARATION
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine almond flour, whey protein isolate, baking soda, and ground cinnamon.
In a separate bowl, whisk together the egg whites, vanilla extract, almond milk, and monk fruit sweetener until the mixture is smooth and slightly frothy.
Pour the wet ingredients into the dry ingredients and mix until a cohesive dough forms. If the dough feels too dry, add a tiny splash more almond milk.
Scoop the dough using a tablespoon-sized measure and form into balls. Roll each ball lightly in additional cinnamon if desired for an extra snickerdoodle flavor.
Place the cookie dough balls onto the prepared baking sheet, leaving room between each for slight spreading.
Bake in the preheated oven for 10-12 minutes or until the cookies have set and just begin to turn lightly golden around the edges.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.