PROTEIN SNICKERDOODLES

"close-up of protein snickerdoodle cookies with cinnamon-sugar coating on a white ceramic cooling rack, next to a bowl of cinnamon-sugar and cinnamon sticks"

PROTEIN SNICKERDOODLES

A high-protein twist on the classic cinnamon-sugar cookie (Gluten-free option)

0 healthy baking ingredients prep
KEY INFO:
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes (includes chilling)
  • Servings: 12 cookies
  • Difficulty: Easy
  • Dietary: Gluten-free optional, High-protein (8g per cookie)
EQUIPMENT NEEDED:
  • 2 mixing bowls
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper/silicone mat
  • Whisk
  • Cookie scoop (or spoon)
0 almond butter mixing bowls
INGREDIENTS:
Dry Mix:
  • 3/4 cup (75g) vanilla protein powder
  • 1 cup (96g) almond flour (or all-purpose flour)
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Mix:
  • 1/3 cup (80g) almond butter (or softened butter)
  • 1/2 cup (96g) coconut sugar
  • 1 large egg
  • 1 tsp vanilla extract
Coating:
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
METHOD:
  1. Combine all dry ingredients in a bowl, whisking to remove lumps
  2. In separate bowl, cream together almond butter and sugar until smooth
  3. Beat in egg and vanilla until well combined
  4. Fold dry ingredients into wet mixture until just combined
  5. Chill dough for 20 minutes (essential for proper texture)
  6. Preheat oven to 350°F (175°C)
  7. Mix coating ingredients in small bowl
  8. Scoop 2 tbsp portions, roll into balls, then coat in cinnamon sugar
  9. Place on lined baking sheet, 2 inches apart
  10. Bake for 8-10 minutes until edges are set but center slightly soft
0 rolling cookie dough prep0 cinnamon sugar cookies prep
CRUCIAL TIPS:
  • Don’t skip the cream of tartar – it’s essential for classic snickerdoodle taste
  • Watch cookies closely after 8 minutes to avoid overbaking
  • Let cool completely on baking sheet for proper texture
0 cinnamon sugar cookies cooling
STORAGE:
  • Room temperature: 5 days in airtight container
  • Freezer: Up to 3 months
VARIATIONS:
  • Keto: Use sugar substitute and keto-friendly protein powder
  • Vegan: Use plant protein and flax egg
  • Pumpkin: Add 1/4 cup pumpkin puree and pumpkin spice
See also  SAUSAGE & SPINACH SKILLET
COMMON MISTAKES:
  • Using hot butter/nut butter (makes cookies spread)
  • Skipping chill time
  • Overbaking (leads to dry cookies)

This recipe maintains the classic snickerdoodle charm while packing serious protein. Perfect for post-workout treats or healthier dessert options without sacrificing taste.

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