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Protein snickerdoodle cookies stacked on a white plate with a baking sheet full of cookies in the background.
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Protein Snickerdoodle Cookies

If you enjoy a soft and chewy snickerdoodle cookie but prefer a healthy version, you're going to love this gluten-free protein snickerdoodle cookie recipe.
Prep Time10 minutes
Total Time20 minutes
Servings: 16 cookies
Calories: 100kcal
Author: Elcy Wang
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INGREDIENTS

Cinnamon Sugar Cookie Coating

  • 1 tablespoon unrefined coconut sugar
  • ½ tablespoon ground cinnamon

Dry Ingredients

  • ¾ cup Orgain Organic Vegan Plant-Based Protein Powder - Vanilla Bean
  • ¼ cup almond flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • a pinch of salt

Wet Ingredients

  • ⅓ cup unrefined coconut sugar or ½ cup allulose
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup unsalted unsweetened natural cashew butter see notes

INSTRUCTIONS

  • Preheat oven to 300℉ and line a baking sheet with parchment paper.
  • Combine the cinnamon sugar cookie coating on a small plate.
  • In a small mixing bowl, combine all of the dry ingredients and set aside.
  • In a large mixing bowl, combine all of the wet ingredients. Add the dry ingredients to the wet ingredients and combine with a stiff spatula. Once combined, knead the dough a few times with your hands.
  • Divide the dough into 16 pieces and form each one into a ball.
  • Roll each cookie dough ball in the cookie coating and place them on the baking sheet. Flatten each cookie to about 2.5 inches in diameter.
  • Bake for 7-9 minutes*, then let the cookies cool on the baking sheet for 10 minutes before removing.

NOTES

  • Cashew butter - make sure to use a natural cashew butter that needs to be mixed due to separation.  It's best to mix and use without refrigerating.  Otherwise, you will need to microwave the nut butter to get a pourable consistency.
  • If you prefer a thicker cookie, you can make 12 cookies instead of 16 cookies and bake them for 10-12 minutes.
  • Nutrition facts do not include the cinnamon sugar coating as this is optional and the amount used varies significantly.
  • If you use allulose instead of coconut sugar in the cookie dough, you can still use coconut sugar as a coating without causing a glucose spike.  I tested this on myself when wearing a continuous glucose monitor (CGM) and eating two cookies did not cause any glucose rise at all!  Since everyone is unique, the results can vary by individual.
  • *Using the GreenPan ceramic nonstick sheet pan, baking time takes about 11 minutes.

NUTRITION

Calories: 100kcal | Carbohydrates: 7g | Protein: 6g | Fat: 6g | Fiber: 1g | Sugar: 2g | Calcium: 43mg | Iron: 2mg