Banana bread meets snickerdoodle in this soft and chewy protein cookie. Rolled in cinnamon and sugar, this gluten free cookie is absolutely delicious! Made with Perfect Protein Vanilla and nutty almond flour, this cookie is sure to be a hit!

Recipe by Evann Ryan

Healthy snickerdoodle

Recipe makes 6 cookies
Macros per cookie:
236 cals – 16g fat – 12g carbs – 11g protein

Ingredients:

• 1 banana, mashed
• 1/4 cup plain vegan yogurt
• 2 tbsp extra virgin olive oil
• 1 tsp vanilla extract
• 1 cup almond flour
• 2 scoops Perfect Protein Vanilla
• 1 tbsp stevia or monk fruit granulated sweetener (or cane sugar if preferred)
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tbsp coconut sugar
• 1 tbsp cinnamon

Directions:

1. Preheat the oven to 350 F and line a small baking tray with parchment paper. Set aside.
2. Add the banana to a mixing bowl and mash with a fork.
3. Add in yogurt, olive oil, and vanilla extract. Mix well.
4. Add in almond flour, vanilla protein powder, stevia, baking soda, and salt. Fold everything together forming a dough.
5. Set dough in the fridge for 20-30 minutes to firm.
6. Add 2 tbsp coconut sugar and 1 tbsp cinnamon to a bowl.
7. Divide the cookie batter into 6 cookie balls and roll each one in the cinnamon sugar bowl.
8. Place on the prepared baking tray and lightly flatten the surface of each one.
9. Bake for 10-12 minutes or until browning on the bottom. Enjoy!

If you try this recipe, let us know! Don’t forget to tag your photo with @botanicahealth on Instagram. We love seeing your creations! Be well, friends!