PB Snickerdoodle Protein Cookies

INGREDIENTS

• 3 cups tbsp PBfit Peanut Flour Baking Blend
• 1 cup butter, 2 sticks
• 3/4 Tbsp kosher salt
• For rolling:
• 1 1/2 tsp cream of tartar
• 1 tsp baking soda
• 1 1/3 cup granulated sugar
• 1 1/2 Tbsp cinnamon
• 2 tsp vanilla extract
• 2 large eggs
• 1/3 cup brown sugar, packed
• 1/3 cup granulated sugar

DIRECTIONS

1. 1

   Preheat the oven to 350°F and prepare a few baking sheets with parchment paper or line with a silicone mat.

2. 2

   Make the dough. In a large bowl or stand mixer, beat butter and sugar for a couple of minutes until smooth.

3. 3

   Add eggs and vanilla. Beat well, scraping the sides and bottom of the bowl.

4. 4

   Use a cookie scoop or a spoon to shape the dough. You want dough balls about 1 and 1/2 to 2 inches across.

5. 5

   Roll the cookies. In a small or medium bowl, combine sugar and cinnamon. Stir together. Roll the shaped cookies in the cinnamon sugar to coat. (Reserve the remaining cinnamon sugar!)

6. 6

   Place cookie dough balls on the prepared baking sheet with about 2 inches in between them and gently press down. These cookies only spread a little in the oven and must be pressed down.

7. 7

   Bake the cookies at 350 for about 10-11 minutes; the cookies will crack slightly in the oven. Let the cookies set on the pan for at least 3-5 minutes. Remove the cookies to a wire cooling rack and let cool for a few minutes.

8. 8

   While the cookies are still warm but cool enough to handle (and not falling apart), place each cookie back into the bowl of cinnamon sugar*. Coat one side of the cookie, then flip it over and coat the other side. This gives you the ultimate cinnamon-sugar edge to your snickerdoodle! Enjoy one right away with a glass of milk!

9. 9

   Enjoy your PB Snickerdoodle Protein Cookies!