Step into my kitchen where the cinnamon-scented air signals the creation of Snickerdoodle Protein Cookies. These aren't just any cookies; they're a gluten-free and dairy-free delight, perfectly pairing the classic Snickerdoodle flavor with a powerful protein punch.
As a holistic nutrition specialist and mom, I'm constantly on the hunt for healthy snacks that win the hearts of my little ones without compromising on nutrition. The store-bought cookies might be convenient, but nothing beats the assurance of real food ingredients you mix in your own bowl. That's why we've whipped up our very own snickerdoodle cookie recipe, complete with a secret scoop of Naked Shake vegan protein powder, ensuring each chewy snickerdoodle cookie is not just a treat but also a treasure trove of clean protein.
We've all been there, eyeing the Lenny & Larry's on the shelf, but trust me, making these at home with almond flour and almond butter ups the ante on health and taste. It's a journey to the joy of less—fewer ingredients, more whole foods, and the most amazing texture you can ask for. These cookies are a testament to our adventure, one that ended in success and smiles all around!
If you are interested in more high-protein recipes that are also a sweet healthy snack, check out our double chocolate sweet potato protein brownies, no-bake berry cheesecake, or our chocolate-covered Snickers stuffed dates! Try also our delicious dairy-free fudgy brownies and gluten-free sprouted oat banana bread!
So, grab your apron and a mixing bowl, and join me in making these delightful protein snickerdoodle cookies. Remember, every sprinkle of cinnamon sugar coating and every blend of batter is a step towards a healthier lifestyle.
And as we go, let's set some healthy intentions—maybe it's to nourish our bodies, share love, or just revel in the joy of baking.
Ready to turn intentions into indulgent reality? Check out our free guide to using intentions and affirmations for a mindful baking experience. Let's make our kitchen moments count with every delicious, protein-packed cookie we bake. Here's to the sweets, the spice, and everything nice—let's bake!
Almond Flour: This gluten-free powerhouse offers a gentle nutty flavor and is packed with protein and fiber. Opt for a finely ground, blanched variety for the best texture in your cookies.
Plant-Based Protein Powder: A scoop of Naked Shake or Truvani infuses your cookies with a plant-based protein boost. When selecting a protein powder, whether plant-based or whey, prioritize a minimal and clean ingredient list.
Coconut Sugar: A touch of organic coconut sugar lends a natural caramel sweetness while maintaining a lower glycemic index than regular sugar, making it a smarter choice for maintaining blood sugar levels.
Baking Powder: Ensure your cookies rise to the occasion with an aluminum-free baking powder, which is a healthier option for your cookies. Avoiding aluminum is something we aim to promote to minimize exposure to heavy metals.
Unsweetened Applesauce: It's the secret ingredient that brings moisture and natural sweetness to your cookies. Choosing organic applesauce can minimize exposure to pesticides.
Egg: Incorporating a free-range, organic egg into your mixture ensures that you're using a product that's both ethical and high in omega-3s.
Pure Vanilla Extract: A dash of vanilla extract enhances the flavor profile of your Snickerdoodle cookies. Pure extract over imitation means you're getting the real, aromatic compounds.
Ceylon Cinnamon: Known as "true cinnamon," Ceylon cinnamon is the variety that offers the greatest health benefits, especially for blood sugar regulation. Its subtle, sweet taste is perfect for that classic snickerdoodle warmth.
By choosing these healthy ingredients, you're not just baking cookies; you're crafting a nutritious experience that you can feel good about. Each component is chosen for its quality and contribution to the overall wholesomeness of your gluten-free cookies. Enjoy the process, and savor the result!
See the recipe card for quantities.
Start Baking: Heat your oven to 350°F (175°C). Lay parchment paper on your baking sheet to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine your almond flour, protein powder, coconut sugar, baking powder, sea salt, and ground cinnamon.
Wet Ingredients: In a separate medium bowl, whisk together the applesauce, egg, almond butter, and vanilla extract until smooth.
Make the Dough: Pour the wet mix into the dry ingredients, stirring until you have a uniform dough that's not too sticky.
Cinnamon Sugar Topping: Stir coconut sugar and cinnamon together in a small bowl for your topping.
Shape the Cookies: Use a cookie scoop to make even dough balls, place them on your lined baking sheet, and press down slightly to flatten. Generously dust the cinnamon sugar mixture over your flattened cookies for that sweet finish.
Bake and Cool: Bake in the oven for 10-12 minutes. Look for a golden rim as a sign they're done. Let them rest on the baking sheet for a couple of minutes, then cool them as you like.
Hint: If the dough feels too wet, a bit more almond flour can dry it out. If it's too dry, a little more applesauce or almond butter will moisten it. Adjust as needed to get the dough just right.
Substitutions and Variations
Feeling adventurous? Here's how you can customize these protein cookies to suit your taste and dietary needs:
Low-Carb Sweetener: Ditch the coconut sugar for a low-carb alternative! Pure monk fruit sweetener (without erythritol) is a great option, but the sweetness can vary depending on the brand. Generally, you'll need ⅛th teaspoon of pure monk fruit for every teaspoon of sugar in the recipe. Remember, start with less and taste as you go! To learn more about low carb sugar substitutes that are also healthy, check out our keto sweetener guide!
Alternative Sweeteners: You're not limited to monk fruit! Experiment with other natural sweeteners like pure maple syrup (use ⅔ the amount of sugar) or raw honey (use ¾ the amount). Keep in mind that these options will increase the sugar content slightly.
Flour Explorations: Swap the almond flour for other flours like oat flour, coconut flour, or even cassava flour for a grain-free twist. However, be aware that different flours absorb moisture differently, so you may need to adjust the amount of applesauce or wet ingredients slightly.
Beyond Almond Butter: Feeling nutty? Try peanut butter for a classic peanut butter cookie vibe! You can also grind up protein bars or Greek yogurt and add them to the wet ingredients for a protein boost.
Protein Powder Play: Not a fan of vanilla? Switch up the protein powder to your favorite flavor! Chocolate, strawberry, or even peanut butter protein powder can add a fun twist.
Go Classic: If you're craving a more traditional cookie, ditch the protein powder and substitute regular flour for the almond flour. You'll need to adjust the wet ingredients slightly for the best texture, but you'll end up with a familiar snickerdoodle with a hint of protein.
Cashew Butter Craving: Swap the almond butter for cashew butter for a richer flavor and creamier texture. You can even use a combination of almond and cashew butter for a unique taste!
Don't Forget the Mix-Ins: Craving something extra? Add in some chocolate chips, chopped nuts, or even a sprinkle of dried fruit for a burst of flavor and texture.
Remember, these are just suggestions! Feel free to experiment and find your perfect Snickerdoodle combination!
To keep your Snickerdoodle Protein Cookies fresh and delicious, storing them correctly is key. Place the cooled cookies in an airtight container; this helps maintain their texture and flavor. If you're planning to enjoy them within a few days, keeping them at room temperature is perfectly fine. An airtight container at room temperature ensures your cookies stay chewy and delightful, ready for your next snack break or healthy treat indulgence.
If you're finding it tricky to scoop your raw Snickerdoodle cookie dough into neat dough balls, here's a simple solution: chill the dough in the fridge for about 20 minutes. This little pause will firm up the batter, making it easier to handle and shape into perfect dough balls for your cookies. This way, you'll get beautifully formed snickerdoodles every time!
Yes, protein cookies can be a healthy snack option, especially when they're made with nutritious ingredients like almond flour, natural sweeteners, and clean protein powders. They offer a good balance of protein, healthy fats, and carbohydrates, making them a satisfying choice that can help with muscle recovery, provide sustained energy, and curb hunger between meals.
A snickerdoodle is a type of cookie characterized by its classic cookie base, usually made with flour, sugar, and butter, and a distinctive coating of cinnamon sugar. What sets snickerdoodles apart is the addition of cream of tartar, which gives them a unique tangy taste and chewy texture. The cinnamon sugar coating also provides a warm, spiced flavor that is typical of snickerdoodles.
Almond butter in cookies serves multiple purposes. It adds moisture and richness without the use of dairy, making it ideal for dairy-free or vegan baking. Almond butter also contributes healthy fats and a subtle nutty flavor, enhancing the overall taste and nutritional profile of the cookies. Additionally, it helps bind the ingredients together, especially in gluten-free recipes where traditional flour is not used.
Looking for other recipes like this? Try these:
Snickerdoodle Protein Cookies (Gluten Free + Dairy Free)
For the Cinnamon-Sugar Topping:
- 2 tablespoon coconut sugar
- 1 teaspoon cinnamon
- Preheat Oven & Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine almond flour, protein powder, coconut sugar, baking powder, sea salt, and cinnamon.
- Combine Wet Ingredients: In a medium bowl, mix the applesauce, egg, almond butter, and vanilla extract.
- Form Dough: Add the wet ingredients to the dry ingredients and stir until well combined. The dough should be moist and easy to form into a dough ball.
- Prepare Cinnamon-Sugar Topping: In a small bowl, mix coconut sugar and cinnamon.
- Shape Cookies: Form the dough into balls and place them on the prepared baking sheets. Gently flatten each ball.
- Add Cinnamon-Sugar Topping: Generously sprinkle the cinnamon-sugar mixture over each cookie.
- Bake and Cool: Bake for 10-12 minutes or until the edges are slightly golden. Allow to cool on the baking sheet, or transfer to a wire rack to cool completely.
For a vegan option, replace the egg with a flax egg.
Store cookies in an airtight container at room temperature to maintain freshness.
These cookies are perfect for a post-workout snack or a healthy dessert option.
I'd love to hear from all of you about your baking adventures with these Snickerdoodle Protein Cookies! Feel free to drop a comment below sharing your experiences, tips, or any fun variations you tried. Your feedback is not just valuable; it's a joy to read!
And don't forget, if you're proud of your cookie creations, tag us on social media. It's always a delight to see how these recipes come to life in your kitchens. Plus, if you think your friends would love this recipe, go ahead and share it with them. Spreading the joy of healthy, delicious cooking is what we're all about.
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