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Soft and chewy High Protein Cinnamon Roll Cookies with a thick protein glaze drizzle

High Protein Cinnamon Roll Cookies

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 145
Ingredients Method

Ingredients
  

  • 120 g Oat flour
  • 60 g Vanilla whey protein powder
  • 120 g Non -fat Greek yogurt
  • 50 g Granulated erythritol
  • 5 g Baking powder
  • 5 ml Vanilla extract
  • 28 g Melted light butter
  • 10 g Ground cinnamon
  • 24 g Brown monk fruit sweetener
  • 15 g Vanilla casein protein powder
  • 15 ml Unsweetened almond milk

Method
 

  1. Preheat oven to 175 degrees Celsius and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together oat flour, vanilla whey protein, granulated erythritol, and baking powder.
  3. Add Greek yogurt and vanilla extract to the dry ingredients, mixing until a stiff dough forms.
  4. In a separate small bowl, combine melted butter, cinnamon, and brown monk fruit sweetener to create the filling.
  5. Place dough between two sheets of parchment paper and roll into a rectangle approximately 0.5 centimeters thick.
  6. Spread the cinnamon filling evenly across the surface of the dough.
  7. Carefully roll the dough into a tight log starting from the long edge.
  8. Slice the log into 8 equal rounds and place them on the prepared baking sheet.
  9. Bake for 8 to 10 minutes until the edges are firm but the center remains slightly soft.
  10. Whisk the casein protein and almond milk together to form a thick glaze and drizzle over the cookies once cooled.