These snickerdoodle protein cookies are the perfect healthy dessert. With 9 grams of protein per serving, this healthier treat is the perfect way to satisfy your sweet tooth. Flourless, dairy free and ready in 20 minutes!
My chocolate chip protein cookies have been such a hit, so it’s time for a new flavor! These snickerdoodle protein cookies have the same soft, chewy texture you love, but with a few tweaks to make a snickerdoodle flavor.
We’ll swap the peanut butter for almond butter, add some cinnamon and cream of tartar, then roll in a cinnamon sugar coating.
They’re made with 4 key ingredients- almond butter, eggs, protein powder and sugar. Plus a few extras like baking soda, vanilla and cinnamon for that snickerdoodle flavor. If you love this recipe, try my protein banana bread or protein blueberry muffins next.
Before we get started…
- I highly recommend the Trader Joe’s raw almond butter. Or my homemade almond butter. Both are runnier and not dry like some other brands.
- Careful with the bake time! Over baking will yield dry cookies, but underbaking will make them a bit mushy. Start with 9 minutes and keep watch for lightly golden edges.
How to make snickerdoodle protein cookies
Preheat the oven to 350 Fahrenheit and line a baking sheet with parchment paper. In a mixing bowl, whisk together the eggs, almond butter, sugar and vanilla until combined.
Fold in the protein powder, baking soda, cream of tartar, cinnamon and salt. The dough will be fairly sticky.
In a small dish, whisk the sugar and cinnamon.
Generously spray a cookie scoop with oil and lightly spray your hands. Seems odd, but really helps with the sticky dough!
Scoop the dough, roll in the cinnamon sugar and place on the baking sheet.
Keep enough space between each for spreading. Bake for 9-11 minutes, 10 is usually perfect in my oven but all ovens are different.
I like to take a round cookie cutter to swivel around the edges to create perfect circles. Let cool, then enjoy!
Key ingredients & swaps
Sugar. I have tested these with coconut, brown and white sugar and all work well! The color will vary depending on the kind you use. For the photos, I used light brown sugar, so if you use coconut, just keep in mind the cookies will be a bit darker in color.
Eggs. Two eggs will not only add moisture to the cookies and help bind all ingredients, but they also add a generous amount of protein! Unfortunately, there is no good sub for the eggs as they are key for both the protein content and the binding.
Protein powder. I used a vanilla pea protein, but any kind of vanilla protein powder, such as whey, will work well.
Almond butter. I highly recommend Trader Joe’s Raw almond butter or my homemade one. Some brands are a bit dry and won’t mix as well with the rest of the ingredients.
How to store
Once prepared, these snickerdoodle protein cookies will keep for about 3 days. They do best in a container or on a plate with foil so they don’t dry out. They get a bit mushy in a totally air tight container, so a plate with foil works best. Or with the lid ajar on a container so they have a bit of room to breathe.
You can also freeze these after they bake! Simply let them cool completely, then transfer to a freezer safe bag and freeze for up to 1 month. Reheat right from frozen in the oven at 300 just until warm through the center.
Using protein powder as flour in baking
These cookies are totally flourless since the protein powder will actually act sort of as our flour in the recipe. We don’t need to add any almond flour, oat flour or another kind of gluten free flour!
I do not recommend any protein powder to any traditional cookie recipe. It will likely dry out the cookies and lead to an unpleasant texture. But you can sometimes swap a bit of the flour for protein powder, depending on the recipe.
You don’t need to make any swaps for the protein powder here since it acts as our flour.
More high protein treats!
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Snickerdoodle Protein Cookies
by: claire cary
These snickerdoodle protein cookies are the perfect healthy dessert. With 9 grams of protein per serving, this healthier treat is the perfect way to satisfy your sweet tooth. Flourless, dairy free and ready in 20 minutes!
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10
Instructions
-
Preheat the oven to 350 Fahrenheit and line a baking sheet with parchment paper.
-
In a mixing bowl, whisk together the eggs, almond butter, sugar and vanilla until combined.
-
Fold in the protein powder, baking soda, cream of tartar, cinnamon and salt. The dough will be fairly sticky.
-
In a small dish, whisk the sugar and cinnamon.
-
Generously spray a cookie scoop with oil and lightly spray your hands. Seems odd, but really helps with the sticky dough! if it’s still too sticky, you can add in a tablespoon extra of protein powder or let the dough sit for a few minutes.
-
Scoop the dough, roll in the cinnamon sugar and place on the baking sheet.
-
Keep enough space between each for spreading. Bake for 9-11 minutes, 10 is usually perfect in my oven but all ovens are different.
-
I like to take a round cookie cutter to swivel around the edges to create perfect circles.
-
Let cool, then enjoy!
Notes
For more protein, you can use peanut butter, but the flavor won’t be quite as snickerdoodley.
Serving: 1cookie / Calories: 200kcal / Carbohydrates: 21g / Protein: 9g / Fat: 10g / Saturated Fat: 1g / Fiber: 2g / Sugar: 16g