Healthier Snickerdoodle Cookies
Prep Time 10 minutes | Cook Time 10 minutes | Total Time 20 minutes | Servings 24 cookies
- 2 cups Flourish Protein Pancake Mix (We used Vanilla)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup coconut oil melted
- 1/3 cup maple syrup or agave
- 1 tablespoon vanilla extract
For the cinnamon sugar
- ¼ cup coconut sugar
- 1 tablespoon cinnamon
Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
In a large mixing bowl, stir together the Flourish Protein Pancake Mix, baking soda, cream of tartar, salt, and cinnamon. Add the coconut oil, maple syrup, and vanilla extract and stir until thoroughly combined. Chill dough for 10 minutes.
In a smaller bowl, make the cinnamon sugar topping by stirring together the coconut sugar and cinnamon.
Using a cookie scoop or spoon, measure out about 1 heaping tablespoon of dough and roll into a ball. Roll each cookie dough ball into the cinnamon sugar mixture.
Place on prepared baking sheet about 2 inches apart. Bake for about 10 minutes, until golden brown.
Let cool for 10 minutes and then transfer to a cooling rack to cool completely.
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