Directions

Serving Size: 2

1. Preheat the oven to 400 degrees Fahrenheit.
2. Combine all the dry ingredients (cinnamon, almond flour, and protein powder) in a bowl and mix well until thoroughly combined.
3. Then, add in the melted vegan butter or coconut oil and continue to stir.
4. As the batter will be too crumbly at this point, add in water (little by little) to reduce the crumbling. Do not add too much water, as it will make the next few steps much more difficult! Instead, add enough water to get the batter to a very pie crust-like consistency!
5. Line baking sheet with parchment paper.
6. Roll out the dough to be about 1/8-1/12 of an inch thick. Not too thin that it breaks too easily after it cooks, or burns within seconds of being in the oven, but not too thick either so that it takes forever to cook and doesn’t get crunchy!!
7. Quickly mix up the cinnamon sugar topping and dust/cover the rolled out dough with this (I recommend very lightly pressing it in to the dough as well!) just before baking!
8. Bake in the oven for approximately 4 minutes, yet keep an eye on it constantly and check every minute or so! You should take it out when it is starting to lightly brown and ensure to not use texture as a measure of done-ness as it actually becomes crunchy as it cools!
9. Cool COMPLETELY (about 10 minutes) before eating and enjoy! I served mine in a bowl with a splash of non-dairy milk, yet they also tasted INCREDIBLE dry (resemble a really flaky shortbread with a cinnamon flavour!)