Cinnamon Roll Protein Cookies (Crumbl Copycat)

INGREDIENTS

• Wet

  • 3/4 c unsweetened apple sauce

  • 1/2 c liquid egg whites

  • 1 c nonfat Greek yogurt

  • 1 tsp vanilla extract

  • 1 tsp butter extract

• Dry

  • 1 c The Peachie Spoon Vanilla Protein Powder

  • 1/2 cup coconut flour

  • 1 tsp pumpkin pie spice

  • 2 tsp baking soda

  • 2 tsp cinnamon (+ more to top icing, if desired)

• Icing

  • 1 1/3 c nonfat Greek yogurt 

  • 1/3 cup confectioners sugar replacement (I used monk fruit)

  • 2/3 c The Peachie Spoon Vanilla Protein Powder

  • 3 T coconut flour (to thicken)

    
    

    COOKIE - STEPS

     

1. In a large bowl, combine wet ingredients and stir. Add dry ingredients and stir to combine. Place batter in the fridge for 20 min or so if you want thicker cookies. I skipped this and mine were flatter. 

2. On a large lined sheet pan, form into 6 large cookie shapes. Mine were about 1/2 cup of batter a piece. If you have an XL sheet pan, use that. I didn’t use mine and they spread some but still turned out great. 

3. Bake at 375° for 12-15 minutes. Place on a cookie rack to cool. After cooling, make icing below if desired. Store in the fridge for up to a week. I like to microwave mine for 15-20 seconds before enjoying. 

ICING - STEPS

1. While the cookies bake, stir icing ingredients in a bowl and place in the fridge to thicken up.

2. Once cookies have cooled, spread or pipe in a swirl over cookies. I scooped mine into a sandwich baggie and cut a corner to pipe. Sprinkle each cookie with cinnamon, if desired. Store in the fridge for up to a week. Makes 6 cookies. 

   
   

🍑 Nourishment Breakdown

per cookie with icing 

165cal/2fat/15carb/3fiber/24protein

PROTEIN yogurt, powder 

FAT none 

FIBER coconut flour 

CARB/STARCH small amount in the apple sauce 

xx, Meredith🧡🍑

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