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About This Recipe
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.
In fact, you can eat all 12 of these cookies for just 343 calories, 33g carbs, 9g fat, and 35g protein! 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!
And if you want more delicious cinnamon and sugar crunch, check out my Cinnamon Pop Tarts, Air Fryer Cinnamon Donuts or my favorite Banana Blondies with Cinnamon Brown Butter Frosting!
Why You’ll Love These Healthy Snickerdoodle Cookies
- Only 30 calories per cookie, so you can eat all of them if you want!!
- Awesome macros: 3g carbs, 0.7g fat, 3g protein!
- EASY to make – just mix everything and bake!
- Bakes in less than 10 minutes!
- Great grab-and-go and snack option made with healthy ingredients!
- Made with buttery and cinnamon goodness!
- 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 10% 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.
How To Make
- 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).
Do I need to use coconut flour?
Coconut flour is A LOT more absorbent than all other flours, which is why we are able to use less of it to keep these cookies lighter. If you must substitute, you can replace with more oat flour or all-purpose flour. You will likely just need to double or triple the amount so you get the same consistency. I haven’t tried this, so I can’t say for certain exactly how much you need.
Can I freeze these cookies?
Yes! These will stay fresh in the freezer for 3 months. Make sure to store in a freezer-safe Ziploc bag and remove as much air as possible. To defrost, place cookies in fridge overnight or heat up for 8-10 seconds in the microwave.
Can I use a different sweetener?
Sure thing! Any sweetener of choice will work here whether it be Truvia, Splenda, Stevia, or normal sugar.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Healthy Mini Snickerdoodle Protein Cookies
Ingredients
- 1 + ⅓ scoop vanilla or cinnamon protein powder (40g) I used PEScience Snickerdoodle
- 2 tsp all-purpose, GF 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 (100g) or canned pumpkin
- 1 tsp vanilla
- 1 tbsp + 1 tsp light butter (18g)
- 2 tbsp unsweetened almond milk (30g) or milk of choice
- 3 tbsp egg whites (46g)
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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
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
