Snickerdoodle Cookies
We love a perfectly baked Snickerdoodle cookie – gently crispy on the outside, sweetly tender on the outside.
Can’t really improve on that, right? (Hint: We disagree.)
OUR snickerdoodle cookies have a secret weapon: Snickerdoodle Shakeology.
Shakeology transforms an occasional not-so-healthy treat into a superfood dessert!
Snickerdoodle Cookies
Ingredients
- Parchment paper
- 2 scoops Snickerdoodle Shakeology
- ½ cup / 50 g almond flour
- 1 tsp. baking soda
- ¼ tsp. sea salt (or Himalayan salt)
- 1 large egg
- 3 Tbsp. tahini paste (or all-natural almond butter)
- 2 Tbsp. + 2 tsp. coconut sugar, divided use
- 1 tsp. pure vanilla extract
- ½ tsp. ground cinnamon
Instructions
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Preheat oven to 350° F (180 °C). Line a baking sheet with parchment paper; set aside.
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Add Shakeology, almond flour, baking soda, and salt to a medium mixing bowl. Stir to combine.
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Add egg, tahini paste, 2 Tbsp. sugar, and extract to a small mixing bowl. Mix well.
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Add Shakeology mixture to egg mixture; mix until combined. Using clean hands, roll dough into 9 equal balls; place on prepared sheet. Press down gently to form a cookie shape.
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Add remaining 2 tsp. sugar and cinnamon to a small mixing bowl; sprinkle evenly over cookies. Bake for 9 minutes.
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Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month.
Recipe Notes
Gluten-Free (GF), No Dairy (ND), Quick ’n’ Easy (QE), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 5 g, Added Sugar 4 g
Container Equivalents
½ Blue
1 tsp.
2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.
