Healthy Mini Snickerdoodle Protein Cookies
User Reviews
4.7
-
Prep Time
5 mins
-
Cook Time
8 mins
-
Total Time
13 mins
-
Servings
12
-
Calories
29 kcal
-
Course
Dessert
-
Cuisine
International
Healthy Mini Snickerdoodle Protein Cookies
Description
This recipe yields mini snickerdoodle-style protein cookies using a combination of protein powder, all-purpose and coconut flours, cinnamon, and a sweetener substitute. The dough also includes wet ingredients such as mashed banana (or canned pumpkin), vanilla extract, a small amount of butter, almond milk, and egg whites, providing both structure and moisture.
After baking for a short time to retain softness, the cookies are briefly coated with cooking spray and sprinkled lightly with cinnamon and sweetener to mimic traditional snickerdoodle toppings. The result is a small, protein-boosted cookie with cinnamon flavor and a chewy texture without being overly sweet.
The cookies can be stored refrigerated for up to a week or frozen for longer storage, making them convenient for meal prep or a quick snack. They are suitable for those looking to add protein to sweet treats while enjoying the classic snickerdoodle notes.
Ingredients
- 1 protein powder I used PEScience Snickerdoodle, vanilla or cinnamon, plus one third scoop
- 2 tsp all-purpose flour or gluten-free or cake flour
- 2 tsp coconut flour
- 2 packets splenda or sweetener of choice
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 banana or canned pumpkin, small
- 1 tsp vanilla
- 1 tbsp butter light, 1 teaspoon
- 2 tbsp almond milk or milk of choice, unsweetened, 30g
- 3 tbsp egg white, 46g
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
- In a medium sized mixing bowl, add all the dry ingredients and stir until combined.
- In a separate bowl, add the wet ingredients and combine until ingredients are mixed thoroughly. Add the dry ingredients to wet ingredients and continue mixing until everything is combined.
- Spray baking sheet with cooking spray and scoop small spoonfuls onto the pan to make 12 cookies.
- Bake for 7-10 minutes, being careful not to over-bake. They should look just about done when you take them out.
- Once done, remove cookies from pan with a spatula and place on a cooling rack to prevent the cookies from baking longer.
- While still warm, VERY lightly, spray each cookie with cooking spray and then lightly sprinkle some cinnamon and sweetener (add real sugar or coconut sugar if you really want that authentic flavor and taste).
Notes
- Store cookies airtight in the refrigerator for up to one week.
- Freeze cookies in a freezer-safe bag up to 3 months, removing excess air to preserve freshness.
- To thaw, place cookies in the refrigerator overnight or microwave for 8-10 seconds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Serving | 1cookie (18g) | |
| Calories | 29kcal | 1% |
| Carbohydrates | 2.8g | 1% |
| Protein | 2.9g | 6% |
| Fat | 0.7g | 1% |
| Sodium | 47mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
