Snickerdoodle Protein Cookies
Whenever I make desserts/baked goods with protein powder (which is quite often) I expect them to come out having massive amounts of protein. Then I realize that my batches make lots of cookies and the protein amount is usually much less than I originally anticipated. However, they have much more protein than traditional cookies and are made with healthy ingredients! There is no butter, wheat, refined/white sugar, vegetable oil, or any other icky ingredients that is used in store bought cookies.
I was in a baking mood the other night and was looking for something to make with the ingredients that we had at my house. I hate having to go to the store to pick up only 1 or 2 things. I like to get all of my groceries/ foods at one time and then not have to worry about going back. So, this is what I came up with! Snickerdoodle cookies with a healthy twist. This recipe uses vanilla whey protein, coconut oil, and coconut flour to create moist, fluffy, cake-like cookies. These cookies definitely have a lighter/ airy texture and are a mix between cake and a cookie. I was so excited that they expanded in the oven to create little pillows of cinnamon deliciousness.
I don’t really think that I have ever had an actual snickerdoodle cookie- I was always more of a white chocolate macadamia girl- but I am a huge cinnamon-lover so I was optimistic about these cookies.
I will be including the nutritional information with this recipe as well as I know many people are curious 🙂 These cookies are standard/medium sized so they are not tiny by any means! Each cookie has only 56 calories which means you can indulge in a few if you so choose 🙂
2.50 level scoop, Whey Protein Isolate Vanilla (Thorne Fx)
2.00 large egg (50g), Egg
8.00 tbsp, Coconut Flour
4.00 tbs, Coconut Oil
2.00 tbsp, Spices – Cinnamon, ground
10.00 packets (3.5g), Truvia
2.00 tbsp, Vanilla extract
0.50 cup unpacked coconut sugar
1.00 tsp, Clabber Girl Baking Powder
0.50 tsp, baking soda
0.25 teaspoon, Sea Salt
Directions: Measure out 2.5 scoops of vanilla whey protein and add it to a bowl. I used Thorne Fx Vanilla Whey that I got #fofree from work because we couldn’t sell it anymore. I love free things so I was super stoked about this. You can use any kind of vanilla whey you choose, but higher quality, less gritty whey will work best. Then add the other dry ingredients to the bowl (coconut flour, coconut sugar, cinnamon truvia, baking soda, baking powder, & salt). Mix everything well and set aside. Then crack 2 eggs into a bowl & whisk well. Measure out 1/4 cup of coconut oil and mix it with the eggs & vanilla extract. Pour the egg/coconut oil mixture into the dry ingredients & mix well.
Heat the oven to 350 degrees. Then drop 1 inch sized balls of dough onto a cookie sheet and bake for 7-9 minutes. These cook super quickly so keep an eye on them! They will get dry if cooked too long and nobody wants a dry cookie! This recipe made 20 cookies for me, so it should make anywhere from 18-22 cookies!
Close up of the cookies- you can tell that they are super fluffy! They aren’t super pretty because they are kinda brown in color because I added so much cinnamon 🙂
Here is the nutritional info:
Amount Per Serving
Total Fat 4 g
Saturated Fat 3 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 39 mg
Potassium 7 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g
What is your favorite kind of cookie? Do you ever make protein desserts??? Share your favorite protein dessert with me in the comments as I am always looking for new recipes to try 🙂