Snickerdoodle Protein Bar Recipe (Gluten-free)
User Reviews
5
Snickerdoodle Protein Bar Recipe (Gluten-free)
Description
The recipe melts dairy-free butter and blends it with maple syrup and almond butter to form a wet base that is mixed into dry ingredients composed of protein powder, cassava and almond flours, cinnamon, and sugar. The incorporation of cinnamon both in the batter and as a topping defines the snickerdoodle flavor profile. The dough is pressed firmly into a loaf pan and refrigerated to solidify, since it contains no baking to develop structure. This yields bars that hold together well once chilled but may be sticky if eaten immediately.
The topping of cinnamon and sugar sprinkled and pressed onto the bars adds a sweet, spiced finish reminiscent of traditional snickerdoodles. The bars can be sliced and served as a snack or protein-rich treat. Their gluten-free nature comes from using cassava and almond flours.
Butter type and sweeteners can be adjusted, but using dairy-free butter preserves flavor. Substitutions for a paleo option involve using coconut palm sugar, cassava flour, and different protein powders. The bars benefit from chilling for at least an hour to set properly.
Ingredients
- ½ cup vegan vanilla protein powder
- ¼ cup cassava flour
- 1 teaspoon cinnamon
- ¼ cup almond flour
- ½ cup almond butter or peanut butter
- 2 tbs maple syrup
- 2 tbs sugar
- 4 tbs dairy-free butter measured solid
Topping
- 1 teaspoon cinnamon
- 2 teaspoon sugar
Instructions
- Melt the butter and combine the maple syrup, butter and peanut butter together.
- In a large bowl, combine the remaining ingredients for the bars and mix.
- Pour the wet ingredients into the dry ones and mix until sticky.
- Portion into a silicone (or parchment paper lined) 8x3 loaf pan. Press down until smooth and even.
- In a small dish, combine the topping ingredients and sprinkle over the protein bars. Use a silicone spatula to press the topping in.
- Pop in the fridge for 1 hour to set.
Notes
- Any butter and sugar can be used, but local dairy-free butter enhances the snickerdoodle flavor and reduces harmful oils.
- Coconut oil can substitute butter but changes the flavor profile.
- For a paleo version, use coconut palm sugar, cassava flour, and paleo-approved protein powder.
- Gluten-free baking flour can replace cassava flour 1:1 if preferred.
- The bars are best after chilling for an hour; freshly made bars may not hold together well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Sodium | 244mg | 10% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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