SNICKERDOODLE PROTEIN COOKIES
(MACRO-VERIFIED)
Protein
20G
Calories
160
Prep Time
12M
Bake Time
10M
Soft, pillowy snickerdoodle cookies rolled in cinnamon sugar with 20g of protein per serving. A guilt-free version of the classic that tastes just like the original. These cookies boast a tender, melt-in-your-mouth texture with a delightful cinnamon-sugar crust that offers just the right crunch on the outside while remaining irresistibly soft inside. Packed with high-quality protein, they make a perfect post-workout treat or a satisfying snack to fuel your day without piling on empty calories. With their balanced macros—combining protein, moderate carbs, and healthy fats—they support your fitness goals while indulging your sweet tooth. The recipe is naturally gluten-free if you use a gluten-free flour blend, and vegan options can be easily accommodated with plant-based protein powder and dairy-free butter. For best results, chill the dough for at least 30 minutes to enhance the cinnamon-sugar coating and improve the overall texture. These cookies are ideal for meal prep, allowing you to enjoy a protein-packed dessert anytime you crave a comforting, nostalgic treat that doesn’t compromise your health. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cookies
Amount per serving
Calories
160
Total Fat 5g
6%
Total Carbohydrate 14g
5%
Dietary Fiber 1g
4%
Total Sugars 4g
Protein 20g
40%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Whisk together oat flour, protein powder, cream of tartar, baking soda, and salt.
In another bowl, beat coconut oil and sweetener until fluffy. Add egg and vanilla, mix well.
Add dry ingredients to wet and mix until a dough forms.
Mix cinnamon and sweetener in a small bowl. Roll dough into 12 balls, then roll each in the cinnamon mixture.
Place on baking sheet and flatten slightly. Bake for 8-10 minutes until edges are set.
Cool on baking sheet for 5 minutes before transferring.
TROUBLESHOOTING
My cookies are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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