Snickerdoodle Protein Cookies
by: claire cary
These snickerdoodle protein cookies are the perfect healthy dessert. With 9 grams of protein per serving, this healthier treat is the perfect way to satisfy your sweet tooth. Flourless, dairy free and ready in 20 minutes!
Ingredients
Cookies
- 2 eggs
- ⅔ cup almond butter see notes
- ½ cup brown sugar can sub for coconut
- 1 teaspoon vanilla extract
- ½ cup vanilla protein powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Cinnamon Sugar
- ¼ cup granulated sugar of choice
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350 Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the eggs, almond butter, sugar and vanilla until combined.
- Fold in the protein powder, baking soda, cream of tartar, cinnamon and salt. The dough will be fairly sticky.
- In a small dish, whisk the sugar and cinnamon.
- Generously spray a cookie scoop with oil and lightly spray your hands. Seems odd, but really helps with the sticky dough! if it's still too sticky, you can add in a tablespoon extra of protein powder or let the dough sit for a few minutes.
- Scoop the dough, roll in the cinnamon sugar and place on the baking sheet.
- Keep enough space between each for spreading. Bake for 9-11 minutes, 10 is usually perfect in my oven but all ovens are different.
- I like to take a round cookie cutter to swivel around the edges to create perfect circles.
- Let cool, then enjoy!
Notes
I highly recommend the raw almond butter from Trader Joe's. It's in a red container and much runnier than some other brands. Some are too dry and won't mix as easily.
For more protein, you can use peanut butter, but the flavor won't be quite as snickerdoodley.
Serving: 1cookie / Calories: 200kcal / Carbohydrates: 21g / Protein: 9g / Fat: 10g / Saturated Fat: 1g / Fiber: 2g / Sugar: 16g
