cinnamon swirl sugar cookies

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DIFFICULTY: MEDIUM
TOTAL TIME: 20 MINUTES
SERVES: 12 COOKIES
MACROS PER COOKIE:

SOFT SUGAR COOKIES TOPPED WITH A VEGAN CREAM CHEESE & CINNAMON ICING

INGREDIENTS:

• ¼ CUP TAHINI
• ⅓ CUP APPLE SAUCE
• 2 TBSP MAPLE SYRUP 
• 1 TSP VANILLA EXTRACT
• ⅓ CUP POWDERED MONK FRUIT SUGAR
• 1 CUP GF FLOUR BLEND
• ½ CUP CINNAMON CEREAL PROTEIN POWDER
• ½ CUP TAPIOCA FLOUR
• 1 TSP BAKING POWDER
• ¼ TSP SEA SALT

FROSTING:

• ¾ CUP VEGAN CREAM CHEESE
• 1 CUP POWDERED MONK FRUIT
• 1 TSP VANILLA EXTRACT
• 1 TSP CINNAMON

DIRECTIONS:

1. PREHEAT THE OVEN TO 350 F. LINE A BAKING SHEET WITH PARCHMENT PAPER AND SET ASIDE.
2. IN A MEDIUM BOWL ADD IN THE TAHINI, APPLE SAUCE, MAPLE SYRUP AND VANILLA EXTRACT. MIX UNTIL COMBINED. THEN FOLD IN THE POWDERED MONK FRUIT, GLUTEN FREE FLOUR, PROTEIN POWDER, TAPIOCA FLOUR, BAKING SODA, AND SEA SALT. MIX UNTIL DOUGH COMES TOGETHER AND THEN FORM WITH YOUR HANDS.
3. TAKE SMALL SEGMENTS OF THE DOUGH AND ROUND INTO A CIRCULAR COOKIE SHAPE. LINE THE COOKIE DOUGH ON YOUR BAKING SHEET AND PRESS THE COOKIE DOUGH BALL WITH YOUR TWO FINGERS TO FLATTEN SLIGHTLY.
4. BAKE FOR 8-10 MINUTES AND REMOVE FROM THE OVEN TO COOL.
5. MAKE YOUR FROSTING BY WHISKING TOGETHER THE POWDERED SUGAR, CREAM CHEESE AND VANILLA EXTRACT IN A BOWL. ONCE THE ICING IS CREATED, SWIRL IN THE CINNAMON POWDER. ADD YOUR ICING TO A PIPING BAG AND SWIRL THE ICING ON TOP OF EACH COOKIE.

try the vegan protein here >