With only 30 calories per cookie, you can indulge in these sweet, cinnamon sugar snickerdoodle cookies with zero guilt! Wholesome ingredients, easy to make and insanely delicious – dessert just got a whole lot sweeter!
Who doesn’t love a good snickerdoodle cookie? Butter flavored, perfectly moist and soft with that heavenly cinnamon and sugar crunch. It is hard to resist! And no doubt one of my all time favorite types of cookie!
Besides these cookies taste absolutely amazing, I really enjoy that you can eat multiple of them at once without over doing it. I still eat “normal” cookies too, but I am someone who really enjoys sweets (and a lot of them). So the fact that I can eat all 12 of these if I wanted to for just 343 calories, 33g carbs, 9g fat, and 35g protein is just plain awesome. And side note, I have 100% have eaten all of these at once before on multiple occasions.
They are also just a good cookie to snack on! Need to curve your sweet tooth craving? Pop a cookie. Want a little something before your workout? Pop a cookie. Want to be a fatty and go on ham on some dessert but not feel like poop afterwards? Pop more cookies!
Why You’ll Love These Cookies
- Only 30 calories per cookie
- Not just that, but awesome macros too: 3g carbs, 0.7g fat, 3g protein
- You can eat all of them if you want!!
- EASY to make – just mix everything and bake
- Bakes in less than 10 minutes
- Great grab-and-go and snack option
- Healthy ingredients
- Buttery soft, sweet cinnamon sugar flavored goodness!
What You Need:
- Protein Powder – I used PEScience Snickerdoodle protein powder, but vanilla or any other cinnamon flavor will do. Just make sure that the protein powder is also a whey + casein blend or they may not bake the same. (You can save 15% on PEScience products with my affiliate code LaurenFitFoodie)
- Coconut flour
- All-purpose flour
- Banana – can also sub for pumpkin or applesauce
- Egg whites
- Almond milk – or other milk of choice \
- Cinnamon and sweetener! I just used Splenda here
As always, if you try, tag me on Instagram (@LaurenFitFoodie) because I love seeing your yummy recreations!
Mini Snickerdoodle Cookies
With only 30 calories per cookie, you can indulge in these sweet, cinnamon sugar snickerdoodle cookies with zero guilt! Wholesome ingredients, easy to make and insanely delicious - dessert just got a whole lot sweeter!
Ingredients
- 1 + ⅓ scoop vanilla or cinnamon protein powder (40g) - I used PEScience Snickerdoodle
- 2 tsp all-purpose or cake flour (5g)
- 2 tsp coconut flour (5g)
- 2 packets Splenda or sweetener of choice
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 small banana, or canned pumpkin (100g)
- 1 tsp vanilla
- 1 tbsp + 1 tsp light butter (18g)
- 2 tbsp unsweetened almond milk (30 mL)
- 3 tbsp egg whites (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
MFP Entry:
Lauren Fit Foodie Easy Healthy Snickerdoodle Cookies
Nutrition Information
Yield
12Serving Size
1 cookie (18g)Amount Per Serving Calories 29Total Fat 0.7gSodium 47mgCarbohydrates 2.8gFiber 0.4gSugar 1gProtein 2.9g
I usually use pumpkin as my base in protein cookies, but I wanted to give the banana base a try! Holy cow–the banana with the snickerdoodle flavors was perfection!
I just made these with a pumpkin spice protein variation and they turned out amazing! Didn’t last too long, although on the counter they seemed to get a little weird after a few days- I might refrigerate them next time! Best success I’ve ever had with a protein recipe!!!
IM SO EXCITED TO TRY THESE
Had a question! What kind of sweetener do you use? Just curious! And do you prefer banana or pumpkin? I tried the pumpkin and it came out good but they were very Cake like and not crunchy (still tasty tho!) maybe I put a little too much in?
They should come out chewy 🙂 but I like them better with the banana! Also, I just use granulated sweetener. Either splenda or great value brand usually.
Hi! How many cookies does this make?
14!
Do you use a whole can of pumpkin? I want to make these today 😋
Hey Nichole! If using pumpkin, just use 100g 🙂 you are going to love them!
These are so yum – I make it one giant cookie and enjoy it for dessert 🙌🏻
haha I love that!!! I won’t lie, I have done that a time or two as well. Makes for a easier yet still delicious dessert 😜
What would be a good replacement for the egg whites to make these vegan?
Hey Meg, I would try aquafaba. I haven’t tried it personally for this recipe but I have had people tell me that it has worked well as a replacement for egg whites in other recipes of mine.
Made these tonight and the batter was more like a muffin batter and the cookies were more like flat pancakes. The taste is great but I think I’ll eat them like pancakes with Greek yogurt and berries on top! My protein powder is just whey so I’m guessing that’s the difference.
Hey Kristi!
Thank you for your comment! Ultimately these cookies aren’t going to be the exact texture of ‘normal’ cookies anyway since they are so much lighter, but you are right– using whey protein versus whey + casein protein usually does result in more ‘cake-like’ texture. But still good regardless! Berries and yogurt sound like the perfect combo for them!
This might be a silly question, but the cinnamon and sweetener/sugar listed in the ingredients section, are those strictly used for after they’re done baking/to sprinkle on top, or are we supposed to include that amount in the dry ingredients, and the last bit of the instructions is extra?