vegan no-bake peanut butter snickerdoodle cookies

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DIFFICULTY: EASY
TOTAL TIME: 10 MINUTES
SERVES: 10 COOKIES
MACROS PER COOKIE:

INGREDIENTS: 

• 1 CUP CREAMY PEANUT BUTTER
• 1/4 CUP PB SMOOTHIE PROTEIN POWDER
• 1/4 CUP GF OAT FLOUR
• 2 TSP CINNAMON
• ½ CUP CRUSHED ROASTED PEANUTS
• 1/4 CUP COCONUT SUGAR
• VANILLA EXTRACT 
• 2 TBSP COCONUT OIL
• 1 TBSP OAT MILK
• 1 TBSP MAPLE SYRUP
• 1 TSP SEA SALT

FOR DUSTING: 

• 3 TBSP MONK FRUIT SWEETENER
• 1 TSP CINNAMON

DIRECTIONS: 

1. IN A LARGE MIXING BOWL ADD IN PEANUT BUTTER, PB SMOOTHIE PROTEIN POWDER, OAT FLOUR, CINNAMON, ROASTED PEANUTS, COCONUT SUGAR, VANILLA, MELTED COCONUT OIL, OAT MILK, MAPLE SYRUP, AND SEA SALT.
2. MIX TOGETHER WITH HANDS TO MAKE SURE ALL INGREDIENTS ARE INCORPORATED. SPRINKLE DOUGH WITH ADDITIONAL OAT FLOUR IF NEEDED. FORM DOUGH INTO A BALL.
3. SET ASIDE A COOKIE SHEET LINED WITH PARCHMENT. FORM THE DOUGH INTO SMALL BALLS (ABOUT 1 ½ IN DIAMETER) AND LAY OUT ON THE COOKIE SHEET. 
4. PRESS EACH BALL TWICE WITH A FORK TO FLATTEN AND TO MAKE A CROSSED PATTERN ON TOP. MIX TOGETHER MONK FRUIT AND CINNAMON ON A PLATE. DUST EACH COOKIE WITH SUGAR & CINNAMON MIXTURE.
5. COOKIES ARE BEST STORED IN THE REFRIGERATOR!

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