Snickerdoodle Protein Cookies (Gluten Free)

Your favorite buttery cinnamon sugar flavor in high protein form. These Snickerdoodle protein 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 to indulge in all your favorite flavors but not wanting that crazy full, sluggish feeling?

As a Certified Nutrition Coach and mom of three, my goal is to blend fuel with indulgence so that you can have the best of both worlds. Learn more about the benefits of a high protein diet and why you want to amp it up!

These snickerdoodle protein cookies do just that- and even more so if you dip them into high protein cookie butter.

They’re a soft, gluten-free cookie with a tasty cinnamon sugar flavor and bite-sized in form.

They make the perfect treat to have on hand over the Holidays so that you can munch without that heavy sugar coma feeling.

But know this, These Snickerdoodle cookies are so delicious that you can’t eat just one! So, definitely double batch 😉

Ingredients You Need

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 the butter doesn’t work as well as you lose the classic snickerdoodle flavor and the texture will be drier.

Cinnamon sugar: you need ground sugar and the fresher the better! Mix it with your favorite finely ground sugar for the perfect blend. I just cane sugar or coconut sugar personally.

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.

Maple syrup: though you don’t need much you don’t want to overlook it. Use pure maple syrup for the best flavor.

Baking basics: you need baking powder, baking soda, and salt in the recipe to help with the texture of the Snickerdoodle cookies. Omitting one of these changes them drastically.

How To Make Them

1. Whisk together the egg yolks, melted butter, and maple syrup.
2. One by one add in the remaining ingredients.
3. Mix until everything is wet and slightly sticky.
4. Use a cookie scoop to portion out the batter onto a lined baking sheet.
5. Sprinkle the top of the cookies with a cinnamon sugar mixture.
6. Bake for 14 minutes at 325F

Expert Tips

Measure the butter solid but melt it before mixing.

Carton egg yolks may not work the same as fresh.

The protein powder you choose can alter the texture and the flavor of the protein cookies

You need to bake the Snickerdoodle protein cookies at 325 (not three fifty!). The lower heat helps them from drying out.

Make sure to take them off the pan to cool on a rack. Otherwise, they continue to cook and the more they cook the drier they become.

Choosing A Protein Powder

Baking with plant-based protein powder is finicky and the kind you choose can alter the entire recipe.

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.

Tweaking 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.

Texture & Discrepancies

You’ll notice in the photos that the protein cookies are slightly round and “bubbled”. This was when they were made with rice protein.

In actuality, they spread and flatten a bit when made with pea protein powder and resemble an actual cookie.

Both end up with a deliciously chewy texture though.

Frequently Asked Questions About Snickerdoodle Protein Cookies

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