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stack of protein snickerdoodles

Health Conscious Protein Snickerdoodle Cookies (High-Protein Recipe)

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Soft, cinnamon-sugar coated protein cookies that hit your macros while satisfying the classic Snickerdoodle craving. Packed with protein and easy to make.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 50 minutes
Servings: 6 cookies
Course: Dessert
Cuisine: American
Calories: 55
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 3 tbsp butter, melted
  • 20 g almond flour
  • 10 g oat flour
  • 30 g protein powder (vanilla or unflavored)
  • 30 g regular sugar substitute (granulated)
  • 1/4 tsp cinnamon
  • 1/2 tsp cream of tartar
  • 1/4 tsp baking soda
  • 1 tbsp milk of choice
  • 1 tbsp egg white
Cinnamon Sugar Coating
  • 25 g granulated sugar substitute
  • 1/2 tsp cinnamon

Equipment

Kitchen Scale
Digital Kitchen Scale
Mixing Bowl
Mixing Bowl
Baking Sheet
Baking Sheet
Cookie Scoop
Cookie Scoop

Method
 

  1. Melt the butter in the microwave and add it to a large mixing bowl.
  2. Add the milk and egg white to the bowl. Stir until well combined.
  3. Mix in the all-purpose flour, sugar substitute, cinnamon, cream of tartar, and baking soda. Stir until a thick paste forms.
  4. Add the protein powder last and mix until a soft cookie dough forms.
  5. Place the dough in the refrigerator for 30–60 minutes to firm up.
  6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. Divide the chilled dough into 6 equal pieces and roll them into balls.
  8. In a small bowl, mix the sugar substitute and cinnamon for the coating.
  9. Roll each dough ball in the cinnamon-sugar mixture and place them on the prepared baking sheet.
  10. Gently press down the center of each cookie with your hand or the back of a spoon to prevent excessive puffing.
  11. Bake at 350°F for 7 minutes.
  12. Transfer the cookies to a cooling rack and allow them to set for 15–20 minutes before eating.

Nutrition

Calories: 55kcalCarbohydrates: 4gProtein: 4gFat: 2g

Notes

Pro-Tips for Success

  • Do Not Overbake: Protein cookies are incredibly sensitive to heat. If you bake them past the 8-minute mark, the proteins will denature and seize, resulting in a cookie that is dry, crumbly, or rubbery. Pull them out of the oven when they look slightly soft—they will continue to cook and set on the hot baking sheet.
  • The Cooling Process: Allow the cookies to cool completely on the baking sheet before moving or eating. This is non-negotiable. Because of the protein structure, they need that 15–20 minute resting period to fully set. If you pull them apart while hot, they will feel undercooked or gummy, but as they cool, they firm up into the perfect Snickerdoodle texture.

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