These snickerdoodle protein cookies are the perfect breakfast or morning snack for when you want nutrients and dessert at the same time!Jump to Recipe
Let me start by saying that these delicious Snickerdoodle Protein Cookies are not a “healthy dessert.” They’re actually a sneaky way to have dessert as a nutritious breakfast or snack! This recipe was born when I was trying to finish up an over-abundance of protein powder I had in my pantry and the results certainly exceeded my expectations. Anytime I make a batch, they’re gone in no time because my husband loves to eat them for breakfast. The Snickerdoodle flavor profile adds a fun festive dimension to the traditional protein cookie. They are simply fabulous.
Wet Ingredients for Snickerdoodle Protein Cookies
Almond or Cashew Butter: Either works! Wild Friends or Trader Joe’s are my nut butter faves.
Almond Milk: Any milk works! We just need a little liquid to get the batter to the proper texture.
Egg: To bind everything together.
Coconut Sugar: I used this unrefined sweetener since these cookies are technically for breakfast or a snack, but brown sugar totally works too!
Vanilla Extract: Essential in any self-respecting cookie.
Dry Ingredients for Snickerdoodle Protein Cookies
Oat Flour: Gluten-free if needed!
Cinnamon: A whole heaping tablespoon plus more for topping if desired! These are snickerdoodles after all.
Baking Soda and Cream of Tartar: These two ingredients combined are a classic hallmark of Snickerdoodle cookies. Why? The cream of tartar is an acid that activates the baking soda and creates a perfectly chewy texture and slightly tangy flavor profile.
Sea Salt: To bring it all together!
Tips and Tricks:
- Spoon and level your oat flour! If you pack it into the measuring cup, your cookies may come out dry.
- Make sure your baking soda is fresh within the last 6 months for best results!
- Don’t skip the cream or tartar! It may feel like a weird extra ingredient, but it is essential to create that signature slight tang and chewiness you love in a Snickerdoodle cookie.
- The dough will likely be a little sticky and that’s okay! Don’t panic. They should still hold their shape when added to the cookie sheet. If not, you can add an additional tablespoon of oat flour at a time until it reaches a texture that will hold together.
- All ovens are different! Keep an eye on your cookies starting around the 10-minute mark.
If you make these snickerdoodle protein cookies, be sure to leave a rating and review! This encourages others to give the recipe a try and truly makes my day.
More Healthy Snacks:
- Tahini Pumpkin Muffins (Vegan and Gluten-Free!)
- Vegan Peanut Butter Banana Smoothie
- Gluten-Free Peanut Butter and Jelly Muffins
Snickerdoodle Protein Cookies
- hand or stand mixer (optional)
- Baking Sheet
- 1 cup almond, cashew, or sunflower seed butter
- ½ cup almond milk (or milk of choice)
- 1 large egg
- ⅓ cup coconut sugar (brown sugar works too)
- 1 tsp vanilla extract
- ½ cup oat flour (gluten-free if needed)
- ½ cup plain or vanilla plant-based protein powder
- 1 tbsp cinnamon (plus extra for topping if desired)
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp sea salt
- Preheat oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat. Lightly coat with cooking spray to make sure nothing sticks.
- Add all wet ingredients to a large bowl and stir with hand or stand mixer until well-combined (make sure to use the paddle attachment if possible!). Alternatively, you could whisk by hand.
- Add all dry ingredients to wet ingredients and mix with hand or stand mixer until well-combined. The dough will be sticky; that's okay!
- Gently scoop dough in heaping tablespoons and place on baking sheet about one inch apart. Gently use the flat bottom of a drinking glass to press down the cookie dough.
- Bake for 13-15 minutes. Remove from oven and let cool for 15 minutes so they can set, then move to cooling rack. Enjoy!
Photography by Hope Agresti