Protein Powder Snickerdoodle Cookies (Gluten Free)

0 Get things ready. Start by preheating your oven to 350° fahrenheit and lining a baking sheet with parchment paper so the cookies don’t stick.
1 Make the dough. In a large mixing bowl, whisk together all of the dry ingredients to evenly distribute everything. Add the wet ingredients and whisk until the dough starts to look a bit crumbly. At this point, switch to a silicone spatula and continue mixing. It may seem like it’s not coming together right away, but give it time. Almond flour takes a few minutes to absorb the liquid. If needed, use your hands to help press and form the mixture into a cohesive dough ball.
2 Add the cinnamon. Once the cookie dough has mostly come together, mix in ½ teaspoon of cinnamon, folding it into the batter just before you're ready to scoop the cookies.
3 Mix the cinnamon sugar coating. In a small bowl, combine 1 teaspoon of ground cinnamon with 1 tablespoon of monk fruit sweetener. Set this aside, you’ll roll the cookies in this before baking.
4 Shape the cookies. Scoop 4 evenly sized dough balls using a cookie scoop, then roll each one in the cinnamon sugar mixture until coated. Place them on your prepared baking sheet, then gently press them down with your hand or the back of a measuring cup. These cookies don’t spread much, so shaping them before baking is key.
5 Bake to perfection. Place the tray in the oven and bake for 8–10 minutes, or until the cookies are lightly golden. They’ll be soft and delicate when they come out, so be sure to let them cool completely before handling so they have time to set.