Easy Snickerdoodle Protein Cookies
User Reviews
5
Easy Snickerdoodle Protein Cookies
Description
This recipe mixes vegan vanilla protein powder, gluten-free baking flour, cinnamon, sugar, and leavening agents with egg yolks, melted dairy-free butter, and maple syrup to form a cohesive cookie dough. The dough is sticky and portioned with a cookie scoop onto parchment lined sheets. Sprinkling a cinnamon sugar topping adds a classic snickerdoodle characteristic.
Baking at 325°F for around 14 minutes prevents drying out the gluten-free dough and maintains softness. Immediate transfer to a cooling rack after baking stops residual cooking and preserves moisture. The egg yolks and butter provide a dense, rich texture supporting the protein powder's structure.
These cookies are a suitable option for those seeking a gluten-free, dairy-free treat with protein fortification. Attention to ingredient quality and baking time is essential for achieving ideal texture and flavor.
Ingredients
- ¼ cup vegan vanilla protein powder
- 2.5 tbs gluten-free baking flour 1:1
- 1.5 teaspoon cinnamon
- 1.5 tbs sugar
- 2 egg yolk
- 2 tbs dairy-free butter measured solid
- 2 tbs maple syrup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Topping
- 1 tbs sugar
- 2 teaspoon cinnamon
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Whisk together the egg yolks, melted butter, and maple syrup.
- One by one add in the remaining ingredients.
- Mix until everything is wet and slightly sticky.
- Use a cookie scoop to portion out the batter onto a parchment paper lined baking sheet.
- Sprinkle the cookies with the cinnamon sugar coating.
- Bake for 14 minutes.
- Remove from the oven and transfer the Snickerdoodle protein cookies immediately to a cooling rack for 30 minutes.
Notes
- Measure butter solid but melt it before mixing to incorporate properly.
- Fresh egg yolks are preferable over carton yolks for better texture.
- Protein powder choice affects cookie flavor and texture; select one that suits your preference.
- Bake at 325°F to prevent drying, especially important for gluten-free doughs.
- Remove cookies from baking sheet to cooling rack immediately to stop cooking and retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 268mg | 11% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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