Chai Snickerdoodle Protein Cookies

Ingredients:

• Cookies-

• ¾ cup vegan unsalted butter, softened to room temperature (1 ½ sticks)
• 1 cup monk fruit sweetener
• 2 flax egg (see notes below)
• ¼ cup OWYN Chai Complete Nutrition Shake
• 1 tsp vanilla extract
• 3 ½ cups gluten free all-purpose flour
• 1 ½ tsp ground cinnamon,
• 1 ½ tsp baking soda
• ¾ tsp baking powder
• A pinch of salt

Topping-

• ¼ cup monk fruit sweetener
• 2 tbsp ground cinnamon

Method:

1. In a large bowl, mix together butter and monk fruit sweetener until fluffy using hand mixer. Add the flax egg, OWYN Chai Complete Nutrition Shake, and vanilla extract and mix until well combined.
2. Sift gluten free all-purpose flour, 1 ½ tsp ground cinnamon, baking soda, baking powder, and pinch of salt over the wet mixture.
3. Mix with a spatula until the cookie dough is well combined. Cover the cookie dough with cling wrap and refrigerate for 30 minutes.
4. Meanwhile, prepare the cinnamon sugar coating, by mixing ¼ cup monk fruit sweetener and 2 tbsp ground cinnamon in a small bowl.
5. Preheat oven to 350 degrees Fahrenheit. Line two large baking sheet with parchment paper.
6. Roll the cookie dough into 1-inch round balls. Gently coat the cookie dough in the cinnamon sugar mixture and transfer to the prepared baking sheet.
7. Bake for 10 minutes until done. Let them cool for 5 minutes on the baking sheet and then transfer them to the wire rack to cool completely.

Flax Egg Preparation (For 1 flax egg):

1. In a small bowl, mix 1 tbsp of flax seed powder with 3 tbsp water. Let it set for 5 – 10 minutes. Use this mixture in place of one regular egg.