Flourless Lemon Crinkle Cookies

Name: Flourless Lemon Crinkle Cookies
Prep time: 25 min
Cook time: 30 min
Total time: 25 min
Yield: 8
Ingredients: 1 15 oz can chickpeas; 1 cup cashew butter; 1/2 cup Probiotic Vanilla Protein; 1/4 cup coconut sugar; 1 tsp vanilla extract; 2 tbsp lemon juice; 1-2 tbsp lemon zest; 1/4 tsp salt; 2-3 tbsp organic powdered sugar; 1 tbsp Probiotic Vanilla Protein

25 mins prepServes 8

These zesty gluten-free, vegan and low sugar cookies are not only high in flavor but also a high protein snack!

8 servings

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1 Preheat your oven to 350 degrees F. 
2 In your food processor, combined all the ingredients until smooth. Divide the batter evenly into 8 balls and roll them around in your hands and flatten them out slightly before placing them on your cookie sheet.
3 Sift your powdered sugar and tbsp of protein into a medium sized bowl.
4 Dunk each cookie into the mixture, using your hands to gently coat the entire cookie. Repeat with all 8 cookies. 
5 Once you&#039;ve coated each cookie, coat them again! This will help the coating really stick.
6 Once coated for the second time, bake the cookies for 15-17 minutes. 
7 Let them cool completely before removing from the baking sheet.

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Flourless Lemon Crinkle Cookies

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