One of our meal replacement protein (MPR) flavors is snickerdoodle! So we thought no better way to use our favorite baking protein than to whip up some cookies. Cinnamon sugar notes with a hit of creamy peanut and vanilla make these cookies the perfect dessert while still meeting your macros.
• 4T. butter, softened not melted
• 1/8 cup (2T, 30g) granulated sugar
• 2 T. (33g) high protein peanut butter (we used Nuts n’ more white chocolate)
• 1 whole egg, at room temperature
• ¼ tsp. cream of tartar
• Dash of salt and vanilla extract
• 2 scoops (68g) Core Nutritionals MRP Snickerdoodle
• ¼ cup (23g) Bob’s Red Mill Paleo Flour (can substitute coconut, oat or all purposed flour, but may change texture and macros of cookies)
• Sugar coating: 1 tsp. granulated sugar and ¼ tsp. cinnamon
In a microwave safe bowl, soften peanut butter about 15 seconds. Add butter and sugar until smooth with no lumps. Add egg and vanilla and mix well. Stir in dry ingredients – cream of tartar, salt, protein powder and paleo flour. Refrigerate dough for 1-2 hours (don’t skip this step!). Roll into 12 evenly sized balls. Mix 1 tsp. granulated sugar and ¼ tsp. cinnamon in a bowl. Roll cookie dough balls in sugar then place on baking sheet. Bake cookies at 350 (using baking stone or airbake sheet for optimal results) for 8-10 minutes. Remove from pan and place on cooling rack. Store in an airtight container.