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–+ servings
A plate of finished protein snickerdoodle cookies, with a visible coating of cinnamon sugar, presented on a wooden tabletop
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5 from 38 votes

Snickerdoodle Protein Cookies (GF+DF)

These Snickerdoodle Protein Cookies are the perfect blend of a classic cookie with clean ingredients. Made with almond flour and protein powder, they offer a delicious and nutritious way to satisfy your sweet cravings.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert, Snack
Cuisine: American
Diet: Gluten Free, Low Lactose
Keyword: almond butter cookies, dairy-free cookies, gluten-free and dairy-free protein snickerdoodle cookies, gluten-free cookies, protein snickerdoodle cookies, snickerdoodle protein cookies
Servings: 12
Calories: 130kcal
Author: Natalie Perry

Equipment

  • large bowl
  • Medium bowl
  • Baking Sheet
  • Parchment paper
  • Small bowl
  • Cookie scoop (optional)

Ingredients

  • 1 cup almond flour
  • ½ cup vanilla protein powder
  • ¼ cup coconut sugar
  • 1 teaspoon baking powder
  • ⅛ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ⅓ cup unsweetened applesauce
  • 1 egg or flax egg for a vegan option
  • 4 tablespoon almond butter
  • 1 teaspoon vanilla extract

For the Cinnamon-Sugar Topping:

Instructions

  • 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.

Video

Notes

*If the dough is too sticky, chill it in the refrigerator for about 20 minutes before shaping.
*For a vegan option, replace the egg with a flax egg.

Nutrition

Calories: 130kcal | Carbohydrates: 10g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 87mg | Potassium: 70mg | Fiber: 2g | Sugar: 5g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 1mg