Snickerdoodle Protein Bar Recipe (Gluten-free)

Snickerdoodle protein bars on parchment paper on a cutting board with a plate of cinnamon sugar behind it.

Snickerdoodle Protein Bar Recipe (Gluten-free)

Easy to make and with a sweet cinnamon sugar flavor these snickerdoodle protein bars are the perfect way to indulge and fuel up.

Course post-workout, Snack

Cuisine American

Prep Time 5

Cook Time 0

Chilling Time 30

Total Time 35

Servings

Calories 312kcal

Author Shelby Stover

Equipment

Measuring Cups and Spoons
Loaf pan

Ingredients

½ cup vegan vanilla protein powder
¼ cup cassava flour*
1 teaspoon cinnamon
¼ cup almond flour
½ cup almond or peanut butter
2 tbs maple syrup
2 tbs sugar*
4 tbs dairy-free butter measured solid

Topping

1 teaspoon cinnamon
2 teaspoon sugar

Instructions

Melt the butter and combine the maple syrup, butter and peanut butter together.
In a large bowl, combine the remaining ingredients for the bars and mix.
Pour the wet ingredients into the dry ones and mix until sticky.
Portion into a silicone (or parchment paper lined) 8x3 loaf pan. Press down until smooth and even.
In a small dish, combine the topping ingredients and sprinkle over the protein bars. Use a silicone spatula to press the topping in.
Pop in the fridge for 1 hour to set.

Video

Notes

Butter is what helps give the snickerdoodle flavor. so, though coconut oil will work it will also alter the flavor.

Make it paleo: to make the dairy-free protein bars paleo, make sure to use coconut palm sugar and cassava flour in the recipe along with regular butter. Likewise, you’ll need a paleo-approved protein powder.

Gluten-free 1:1 baking flour can be subbed for cassava flour.

The bars are delicious as soon as you make them but don’t hold together as well until they set.

Paleo protein powder: I recently started usign beef protein powder for health reasons and made these with my favorite Equip Protein powder (favorite because their flavors are SO good). It interchanges with the recipe perfectly, but if you're making them with gluten-free flour, you can either make them drier by only adding 3 tablespoons of coconut oil/butter or stickier by adding the fourth. I prefer drier ones as they hold together nicely.

Nutrition