Preheat oven to 350F/180C. Line a baking sheet with parchment paper.

Mix together the cinnamon and monk fruit sweetener to make the coating. Set aside.

Place the almond flour, protein powder, monkfruit sweetener, baking powder, sea salt and cinnamon in a medium-sized bowl and whisk until combined.

Add the unsweetened almond milk, coconut oil, lemon juice, vanilla, and stir until you get a uniform dough. If the mixture is too wet, add a bit more almond flour.

Scoop out heaping tablespoons of the dough and roll into balls. Roll them in the cinnamon sugar and place on the parchment paper.

Place in the oven and bake for 10 minutes, until slightly browned on the bottom. The cookies will be quite soft at this point - they will harden as they cool. Remove from the oven and cool completely.

This recipe makes 12 servings.