Your favorite buttery cinnamon sugar flavor in high protein form. These Protein Snickerdoodle Cookies let you have all the indulgence without sacrificing your goals. Made from easy pantry staples and your favorite protein powder, these gluten-free cookies are ones you’ll start to make time and time again.
Ever get frustrated wanting all your favorite sweet flavors but not the crazy full, sluggish feeling that usually comes with them? As a mom of three, my goal is always to blend fuel with indulgence so you can enjoy the best of both worlds. That’s exactly what these high-protein snickerdoodle cookies do (especially if you dip them into high protein cookie butter).
These cookies are soft, gluten-free, and packed with that classic cinnamon sugar flavor in bite-sized form. They’re perfect to keep on hand during the holidays when you want something sweet without the heavy sugar crash (though this crispy sugar cookies recipe is another fun twist!). Just fair warning: they’re so good it’s hard to stop at one… so you may want to double the batch 😉
Why You'll Love Them
Flavor: These protein cookies have a buttery, cinnamon sugar flavor you'd expect from the classic cookie.
Easy to make: No major kitchen skills, everything is whisked into one bowl and baked.
Protein dessert: They're the perfect recipe to feel like you're indulging but keep you on track with your protein goals and reaping the benefits of a high-protien diet.
Ingredients and Substitutions
- Vegan vanilla protein powder: The kind of protein powder you choose makes a huge difference to the taste and texture of the snickerdoodle cookies. See my recommendations further down.
- Gluten-free 1:1 baking flour: You want this to help the cookies fluff up. Know that cassava flour would work in its place, though.
- Vegan butter: Any dairy-free butter will work. I personally like to use a local brand that doesn’t contain any soy oils. Unfortunately, using oil in place of butter doesn’t work as well, as you lose the classic snickerdoodle flavor, and the texture will be drier.
- Egg yolks: Separate the yolk from the white carefully. The yolks are used because the whites dry out cookies, and combined with vegan protein powder makes cardboard (haha!). I haven’t tried this with carton egg yolks.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Nutty: Add a ¼ teaspoon of almond extract to the cookie batter for a nuttier taste.
Sandwich cookies: Smear some Whole30 whipped cream between two snickerdoodle cookies for ultra-deliciousness.
How To Make Protein Snickerdoodle Cookies
- Whisk together the egg yolks, melted butter, and maple syrup.
- One by one add in the remaining ingredients.
- Mix until everything is wet and slightly sticky.
- Use a cookie scoop to portion out the batter onto a lined baking sheet.
- Sprinkle the top of the cookies with a cinnamon sugar mixture.
- Bake for 14 minutes at 325F
Expert Tips
Measure the butter, solid but melt it before mixing.
You need to bake the Snickerdoodle protein cookies at 325 (not three fifty!). The lower heat helps them from drying out.
Don't overmix the batter. Baking with gluten-free flour and protein powder means that overmixed batter leads to dense cookies.
Choosing A Protein Powder
These Snickerdoodle protein cookies have been tested with both a pea protein powder as well as a rice protein powder.
They work best with a pea protein powder, but not a fermented protein.
Pea protein absorbs liquid really easily but doesn’t dry out as much as rice protein. Learn more about choosing a protein powder for your goals.
How to the recipe depending on your protein:
- If using a fermented pea protein like Genuine Health, you’ll need to add 1-1.5tbs of milk to the batter.
- If using a straight rice protein powder, know that the cookies come out slightly drier. The taste may be a bit chalky as well, depending on the texture of the specific brand.
- If using a blended powder like Botanica, Vega, or Orgain, the protein cookies will come out perfect.
Personally, I love these cookies the most when using Botanica Perfect protein as it absorbs well when baking or with Naked Nutritions pea protein (add half tbs almond milk) because they only have three ingredients in their protein.
Choose wisely! Of course, if you want to skip all the protein powder and use collagen powder these no bake protein cookies should be added to your repertoire.
Storing The Cookies
Store the cookies on the counter in an airtight container for up to four days. This is the best way to keep their soft texture.
Store them in the fridge: if you want them to last longer (7-10 days), but before eating them, let them sit at room temperature for 30-60 minutes first.
Freeze the cookies in a plastic baggie for up to three months. They’re best eaten when at room temperature, though.
Snickerdoodle Protein Cookies FAQs
Whey protein tends to bake really well into the batter without drying out cookies. However, this Snickerdoodle recipe hasn’t been tested with whey protein. You may need to add one more tablespoon flour if using whey protein.
Protein cookies can turn out dry if the dough has too much protein powder or if they’re overbaked. Vegan protein powder absorbs moisture quickly, so keeping the dough balanced with ingredients like nut butter, eggs, or dairy-free yogurt helps create a softer texture. Baking just until the edges are set will also keep protein cookies tender.
Other High Protein Snacks You'll Love If You Have A Sweet Tooth
- Snickerdooodle protein bars
- Gingerbread protein bars
- Peanut butter protein fudge
- Cookie dough protein balls
Easy Snickerdoodle Protein Cookies
Video
Ingredients
- ¼ cup Vegan vanilla protein powder
- 2.5 tbs Gluten-free 1:1 baking flour
- 1.5 teaspoon Cinnamon
- 1.5 tbs Sugar
- 2 Egg yolks
- 2 tbs Dairy-free butter measured solid
- 2 tbs Maple syrup
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- Topping
- 1 tbs sugar
- 2 teaspoon cinnamon
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Whisk together the egg yolks, melted butter, and maple syrup.
- One by one add in the remaining ingredients.
- Mix until everything is wet and slightly sticky.
- Use a cookie scoop to portion out the batter onto a parchment paper lined baking sheet.
- Sprinkle the cookies with the cinnamon sugar coating.
- Bake for 14 minutes.
- Remove from the oven and transfer the Snickerdoodle protein cookies immediately to a cooling rack for 30 minutes.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Ann says
These cookies were delicious and the addition of the cinnamon sugar was brilliant! Tasty little cookie for my afternoon treat 🙂
fitasamamabear says
They make such a tasty treat.
Rae says
I love that I can have cinnamon plus protein together. So healthy and delicious. Cant have enough of them. The recipe is easy to make. I made sure to follow the cooking time and oven temperature, thankfully they were ok. I tend to overcook cookies.*sigh*
fitasamamabear says
It's such a coomforting combo!
Luna says
Baking at 325 indeed made a difference. They stayed soft inside and my friends loved them.
fitasamamabear says
Ahh so happy to hear it!
Sandy says
I am in love with this gluten-free Snickerdoodle cookie option! I have been lately working with incorporating protein powder in my bakes and made a couple of quick breads last week. I baked this small batch of cookies and it was delicious.
fitasamamabear says
Way to go! It's such a great swap to make.