SNICKERDOODLE PROTEIN COOKIES
These Snickerdoodle Protein Cookies are one of my favorite whey cookie recipes! They’re soft, a little chewy, and crisp on the edges – just how I like my cookies! I love that sassy, tangy cinnamon sugar flavor, too. Did I mention each cookie is only 60 calories with 5g protein? Oh yes! You can eat several cookies for a satisfying healthy snack.
Protein powder substitutions
I used Quest Protein Powder in Vanilla Milkshake for this recipe. You can use whatever whey you have on hand, but some work better than others. Whey blends that combine whey isolate, casein, and milk protein work best for baking! Whey concentrate would be my second choice. Whey isolates are the worst for baking. Baked goods made with isolate seems to come out with a weird dry texture.
You can try substituting a vegan protein powder in this recipe, although I haven’t tested it. My guess is that you’ll need to add additional liquid to get a thick rollable dough.
For this recipe, I used coconut flour to keep the carbs down. If you don’t have coconut flour, you can use twice as much (three tablespoons) of oat flour (oats blended into a flour), regular all-purpose flour, or gluten free baking flour. You can also try six tablespoons of brown rice flour, cake flour, cassava flour (Paleo), sorghum flour, spelt flour, tiger nut flour or whole wheat pastry flour. For almond flour, you may need up to six tablespoons, since it’s much less absorbent than regular flour.
For the sweetener, I used a calorie-free brown sugar alternative made from monk fruit and erythritol. The brown sugar flavor really gives these cookies that classic home-baked taste. Similar options include Sukrin Gold, Lakanto Golden, or Swerve Brown Sugar. You could also use half as much (one tablespoon) Truvia or Splenda brown sugar blend. This will increase the calories and sugar slightly.
If you don’t have any of these brown sugar alternatives, feel free to use two tablespoons baking stevia, granulated erythritol, monk fruit blend, or any granulated sugar like coconut sugar. If using stevia extract or drops, please refer to the brand-specific conversion chart.
Instead of butter, I used a vegan buttery spread that’s 80 calories per tablespoon. You could also use regular butter or coconut butter with one eighth teaspoon of butter extract.
I also used one egg white, which can be substituted for two tablespoons of beaten whole egg, or half a tablespoon of ground flaxseed with two tablespoons of water, or an equivalent amount of vegan egg replacer.
For added chewiness, I also added some VitaFiber syrup. VitaFiber syrup is a natural, low-calorie, sugar-free, prebiotic fiber sweetener. It’s also happens to be non-GMO, gluten-free, dairy-free, allergen-free and vegan with no artificial additives. If you don’t wish to purchase this special stuff, you can swap it out for honey, pure maple syrup, sugar free pancake syrup, brown rice syrup, or date syrup.
Here’s the recipe for these Snickerdoodle Protein Cookies! I’d love your comments or suggestions below if you make these 🙂
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Snickerdoodle Protein Cookies
- 1/4 cup (30g) vanilla protein powder I used Quest brand in Vanilla Milkshake
- 1 1/2 tbsp. coconut flour*
- 2 tbsp. brown sugar alternative* like Swerve Brown, Lakanto Golden, Sukrin Gold
- 1/8 tsp. baking soda
- 1/8 tsp. salt optional
- 2 tbsp. (1 large) egg white
- 1 tbsp. cashew butter* or tahini
- 1 tbsp. vegan buttery spread* or unsalted butter
- 1 tbsp. VitaFiber syrup* or any sugar-free syrup
- 1/4 tsp. vanilla extract
- 1 tsp. granulated sweetener stevia blend, erythritol, monk fruit blend, sugar
- 1/2 tsp. cinnamon
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients (through salt) in a small mixing bowl.
- Add wet ingredients (through extract) and mix until a thick dough is formed (may need to add water depending on protein powder used).
- Line a baking sheet with parchment paper or lightly coat with cooking spray.
- Measure out dough by rounded tablespoons and roll into balls, roll in cinnamon sugar, then place on baking sheet 2" apart.
- Use a fork to flatten cookies in a criss-cross pattern.
- Bake for 6-8 minutes until edges are firm but center is still quite soft. Cookies will set as they cool.
- Enjoy immediately or store at room temperature in an airtight container up to one week.
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