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    Home » Healthy Recipes » Gluten Free Dairy Free Desserts

    Snickerdoodle Protein Cookies (Gluten Free)

    Jump to Recipe
    Close up of dairy-free protein cookies with cinnamon sugar on a cooling rack with text on the image.
    Close up of dairy-free protein cookies with cinnamon sugar on a cooling rack with text on the image.
    Two images of snickerdoodle protein cookies the top a close up of them stacked and the bottom on a cooling rack with text between the images.

    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.

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    Close up of dairy-free protein cookies with cinnamon sugar on a cooling rack.

    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 😉

    Why You'll Love Them

    • Classic cinnamon sugar flavor
    • Dairy-free and gluten-free
    • Easy to make just whip them up in one bowl

    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.

    Multiple ingredients to make snickerdoodle protein cookies in measuring cups with text labels over top.

    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
    Steel bowl with flour and protein powder in it and a cooling rack, and more protein behind it.
    Steel bowl with raw cookie dough batter and a cooling rack behind it.
    Raw snickerdoodle protein cookies on a parchment paper lined sheet.
    Cinnamon sugar being sprinkled on Snickerdoodle protein cookies on a baking sheet.

    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.

    Raw Snickerdoodle protein cookies with cinnamon sugar on top on parchment paper.

    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.

    Three snickerdoodle protein cookies stacked with the top one having a bite out of it and more cookies behind it.

    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.

    Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).

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    Frequently Asked Questions About Snickerdoodle Protein Cookies

    Can I use whey protein for Snickerdoodle cookies?

    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 tablespoon more flour if using whey protein.

    Three snickerdoodle protein cookies stacked with the top one having a bite out of it and more cookies behind it.

    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
    Close up of dairy-free protein cookies with cinnamon sugar on a cooling rack.

    Easy Snickerdoodle Protein Cookies

    Butter cinnamon sugar flavor into a healthy treat. These cinnamon protein cookies are soft and easy to make and mini in size making them the perfect way to indulge without feeling sluggish!!
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Cooling time 30 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 120 kcal

    Video

    Equipment

    • 1 Baking tray
    • Silicone cookie sheet
    • Trigger ice cream scoop

    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.
      Steel bowl with raw cookie dough batter and a cooling rack behind it.
    • Use a cookie scoop to portion out the batter onto a parchment paper lined baking sheet.
      Raw snickerdoodle protein cookies on a parchment paper lined sheet.
    • Sprinkle the cookies with the cinnamon sugar coating.
      Cinnamon sugar being sprinkled on Snickerdoodle protein cookies on a baking sheet.
    • Bake for 14 minutes.
    • Remove from the oven and transfer the Snickerdoodle protein cookies immediately to a cooling rack for 30 minutes.

    Notes

    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 gluten-free 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.
    Disclaimer:

    Nutrition values are estimates only, using online calculators. Please verify using your own data"

    Nutrition

    Calories: 120kcalCarbohydrates: 13gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 65mgSodium: 268mgPotassium: 95mgFiber: 1gSugar: 9gVitamin A: 90IUVitamin C: 0.04mgCalcium: 60mgIron: 1mg
    Keyword easy protein cookies
    Have You Tried This Recipe?Please leave a star rating and comment below. Mention @fitasamamabear or tag #fitasamamabear!

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      Dairy-Free Blackberry Popsicles
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      Gluten-Free Cherry Crisp
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      Date Bark Recipe [Dairy-Free]
    • Chocolate cookie being dipped into a bowl of homemade protein cookie butter.
      Homemade Protein Cookie Butter

    Reader Interactions

    Comments

    1. Sandy

      December 05, 2023 at 12:40 pm

      5 stars
      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.

      Reply
      • fitasamamabear

        December 08, 2023 at 7:05 am

        Way to go! It's such a great swap to make.

        Reply
    2. Luna

      December 05, 2023 at 7:13 pm

      5 stars
      Baking at 325 indeed made a difference. They stayed soft inside and my friends loved them.

      Reply
      • fitasamamabear

        December 08, 2023 at 7:05 am

        Ahh so happy to hear it!

        Reply
    3. Rae

      December 06, 2023 at 1:44 am

      5 stars
      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*

      Reply
      • fitasamamabear

        December 08, 2023 at 7:05 am

        It's such a coomforting combo!

        Reply
    4. Ann

      December 06, 2023 at 1:53 am

      5 stars
      These cookies were delicious and the addition of the cinnamon sugar was brilliant! Tasty little cookie for my afternoon treat 🙂

      Reply
      • fitasamamabear

        December 08, 2023 at 7:06 am

        They make such a tasty treat.

        Reply
    5 from 14 votes (10 ratings without comment)

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