10 Deliciously Protein-Packed Snickerdoodle Cookie Recipes

If you're craving a sweet treat that won't derail your healthy eating goals, these protein-packed snickerdoodle cookies are the answer. They combine the classic flavor of cinnamon and sugar with a nutritious twist, making them perfect for a snack or a post-workout boost. Enjoy the delightful taste without the guilt!

Classic Protein-Packed Snickerdoodles

Protein-packed snickerdoodle cookies are a delightful twist on the classic treat. These cookies maintain that familiar cinnamon-sugar flavor while boosting your protein intake. Perfect for a snack or a post-workout treat, they are soft, chewy, and oh-so-satisfying.

In the image, you can see a plate of freshly baked snickerdoodle cookies, golden brown and sprinkled with cinnamon sugar. Surrounding the cookies are essential ingredients like flour, eggs, and cinnamon, all laid out on a rustic wooden table. This setup highlights the simplicity and warmth of baking at home.

Making these cookies is easy and fun. You’ll mix the dry ingredients with the wet ones, roll them into balls, and coat them in cinnamon sugar before baking. The result is a batch of cookies that are not just tasty but also provide a protein boost!

Ingredients

• 1 cup almond flour
• 1/2 cup protein powder (vanilla or unflavored)
• 1/2 cup coconut sugar
• 1/4 cup unsweetened applesauce
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, protein powder, coconut sugar, baking soda, cinnamon, and salt.
3. In another bowl, whisk together applesauce, egg, and vanilla extract.
4. Combine the wet and dry ingredients until a dough forms.
5. Roll the dough into small balls and then roll each ball in a mixture of cinnamon and sugar.
6. Place the balls on the baking sheet, flatten slightly, and bake for 10-12 minutes until golden.
7. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Vegan Protein Snickerdoodles

These vegan protein snickerdoodles are a delightful twist on the classic cookie. They are soft, chewy, and packed with flavor. The warm notes of cinnamon combined with the sweetness of sugar make them irresistible. Plus, they’re a great way to sneak in some protein without sacrificing taste!

In the image, you can see a beautiful plate of freshly baked snickerdoodle cookies. They have a lovely golden color and a light dusting of cinnamon sugar on top. The cookies are perfectly round, with a slightly cracked surface that adds to their charm. Surrounding the cookies are bowls of vegan cream and a bottle of vegan milk, which pair perfectly for a delicious treat.

Making these cookies is simple and fun. You can enjoy them as a snack or dessert, and they’re perfect for sharing with friends and family. Let’s get into the ingredients and steps to whip up these tasty vegan protein snickerdoodles!

Ingredients

• 1 cup almond flour
• 1/2 cup plant-based protein powder
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 tablespoons sugar for coating
• 1 tablespoon ground cinnamon for coating

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Mix until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the almond flour, protein powder, baking soda, cream of tartar, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. In a small bowl, mix the sugar and cinnamon, then roll each ball in the mixture to coat.
6. Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

High-Protein Almond Flour Snickerdoodles

These High-Protein Almond Flour Snickerdoodles are a delightful twist on a classic cookie. Made with almond flour, they offer a nutty flavor and a chewy texture. The cookies are drizzled with a sweet glaze, making them look as good as they taste. The combination of protein-rich ingredients makes them a great snack option, whether you’re enjoying them with a glass of milk or as a post-workout treat.

The image showcases a tempting spread of freshly baked cookies on a cooling rack, surrounded by almonds, milk, and a sprinkle of flour. This setup highlights the wholesome ingredients used in the recipe, emphasizing the healthy twist on a beloved favorite.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup protein powder (vanilla or unflavored)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1/4 cup powdered sugar (for drizzling)

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, coconut sugar, protein powder, baking soda, and salt.
3. Add melted coconut oil, egg, and vanilla extract. Stir until a dough forms.
4. Using your hands, form small balls of dough and place them on the baking sheet. Flatten each ball slightly.
5. Sprinkle cinnamon on top of each cookie before baking.
6. Bake for 10-12 minutes until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
7. For the glaze, mix powdered sugar with a little water until smooth. Drizzle over the cooled cookies.

Peanut Butter Snickerdoodle Cookies

Peanut butter snickerdoodle cookies are a delightful twist on the classic treat. These cookies are soft, chewy, and packed with that rich peanut butter flavor that everyone loves. The addition of peanut butter gives them a unique taste that pairs perfectly with the cinnamon sugar coating.

In the image, you can see a batch of these cookies, beautifully golden and topped with creamy peanut butter. The cookies are adorned with white chocolate chips, adding a sweet touch. This combination of flavors makes them irresistible.

Making these cookies is simple and fun. You’ll enjoy the process as much as the final result. They’re perfect for sharing or for a cozy night in with a glass of milk.

Ingredients

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large bowl, combine the peanut butter, granulated sugar, brown sugar, egg, and vanilla extract. Mix until smooth and well combined.
3. Add Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined.
4. Prepare Cinnamon Sugar: In a small bowl, mix together the 2 tablespoons of granulated sugar and ground cinnamon.
5. Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
6. Bake: Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Chocolate Chip Protein Snickerdoodles

Chocolate Chip Protein Snickerdoodles are a delightful twist on the classic cookie. These treats combine the warm, cinnamon-sugar flavor of snickerdoodles with the rich sweetness of chocolate chips. Perfect for a snack or dessert, they pack a protein punch to keep you energized.

These cookies are soft and chewy, with a lovely golden hue. The chocolate chips melt slightly, creating a gooey center that contrasts beautifully with the spiced exterior. Each bite is a comforting reminder of home-baked goodness.

Making these cookies is simple and fun. Gather your ingredients, and let’s get baking!

Ingredients

• 1 cup almond flour
• 1/2 cup protein powder (vanilla or chocolate)
• 1/4 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together almond flour, protein powder, coconut sugar, baking soda, cinnamon, and salt.
3. In another bowl, whisk the melted coconut oil, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the chocolate chips.
5. Using a spoon, scoop out dough and form small balls. Place them on the prepared baking sheet, spacing them apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Coconut Flour Snickerdoodle Cookies

Coconut flour snickerdoodle cookies are a delightful twist on the classic recipe. These cookies are soft, chewy, and packed with flavor. The coconut flour gives them a unique texture and a hint of sweetness that pairs perfectly with the cinnamon sugar coating.

Using coconut flour is a great way to add some extra nutrition to your treats. It's high in fiber and low in carbs, making these cookies a healthier option. Plus, they are gluten-free, so everyone can enjoy them!

When you make these cookies, you’ll notice how easy they are to whip up. The ingredients are simple and straightforward, making them perfect for a quick baking session. Just mix, scoop, and bake!

Ingredients

• 1 cup coconut flour
• 1/2 cup coconut oil, melted
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 tablespoons cinnamon sugar (for rolling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the melted coconut oil, granulated sugar, and brown sugar until well combined.
3. Add the eggs and vanilla extract, mixing until smooth.
4. In another bowl, combine coconut flour, baking soda, cream of tartar, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.
5. Using a cookie scoop, form balls of dough and roll them in the cinnamon sugar mixture.
6. Place the dough balls on the prepared baking sheet, spacing them apart.
7. Bake for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Enjoy your coconut flour snickerdoodle cookies with a glass of milk or your favorite beverage!

Nut-Free Snickerdoodle Cookies

Snickerdoodle cookies are a classic treat, and making them nut-free opens the door for everyone to enjoy. These cookies are soft, chewy, and packed with flavor. The image shows a delightful spread of freshly baked cookies, showcasing their golden color and slightly cracked tops. The cozy kitchen setting adds to the inviting feel of baking at home.

To make these nut-free snickerdoodle cookies, you’ll need simple ingredients that are easy to find. The dough comes together quickly, making it a perfect recipe for a fun baking session. Plus, the warm aroma of cinnamon and sugar will fill your kitchen, making it hard to resist sneaking a taste!

Here’s how to whip up a batch:

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for rolling)
• 2 tablespoons ground cinnamon (for rolling)

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
3. In another bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs and vanilla extract.
4. Gradually mix in the dry ingredients until just combined.
5. In a small bowl, combine the sugar and cinnamon for rolling.
6. Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture.
7. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Enjoy these nut-free snickerdoodle cookies with a glass of milk or your favorite beverage. They’re perfect for sharing or keeping all to yourself!

Protein-Packed Oatmeal Snickerdoodles

These Protein-Packed Oatmeal Snickerdoodles are a delightful twist on the classic cookie. They combine the warm, comforting flavors of cinnamon and sugar with the wholesome goodness of oats. The cookies are soft, chewy, and perfect for a snack or dessert. Plus, they pack a protein punch, making them a great option for a post-workout treat or a midday pick-me-up.

In the image, you can see a plate filled with golden-brown cookies, sprinkled with oats for that extra texture. A glass of milk sits nearby, ready to complement these delicious bites. The cookies look inviting and are sure to please anyone who loves a sweet treat with a healthy twist.

To make these cookies, you’ll need some simple ingredients that you likely already have in your pantry. The combination of oats and protein powder not only boosts the nutritional value but also keeps you feeling full longer. Let’s get into the recipe!

Ingredients

• 1 cup rolled oats
• 1/2 cup protein powder (vanilla or unflavored)
• 1/2 cup almond flour or all-purpose flour
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup coconut oil or butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons sugar and 1 teaspoon cinnamon for rolling

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, protein powder, almond flour, coconut sugar, baking soda, cinnamon, and salt. Stir until well mixed.
3. Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, applesauce, egg, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. The dough will be slightly sticky.
5. Form Cookies: Using a tablespoon, scoop out dough and roll into balls. Roll each ball in the cinnamon-sugar mixture before placing them on the prepared baking sheet.
6. Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Protein Snickerdoodles

These Pumpkin Protein Snickerdoodles are a delightful twist on the classic cookie. They are soft, chewy, and packed with protein, making them a great snack for any time of the day. The warm pumpkin flavor pairs perfectly with cinnamon, creating a cozy treat that feels like a hug in cookie form.

In the image, you can see a plate of these golden-brown cookies, perfectly round and slightly cracked on top. The vibrant orange pumpkins in the background add a festive touch, hinting at the seasonal flavors in these cookies. They look inviting and delicious, ready to be enjoyed with a cup of coffee or tea.

Making these cookies is simple and fun. You’ll love how easy it is to whip up a batch. Plus, they are a healthier option compared to traditional cookies, thanks to the added protein. So, let’s get baking!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond butter
• 1/4 cup honey or maple syrup
• 1/2 cup protein powder (vanilla or unflavored)
• 1 cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup granulated sugar (for rolling)
• 1 teaspoon cinnamon (for rolling)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, almond butter, and honey until smooth.
3. Add the protein powder, almond flour, baking soda, cinnamon, nutmeg, and salt. Stir until well combined.
4. Using your hands, form the dough into small balls and roll them in a mixture of granulated sugar and cinnamon.
5. Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each ball to flatten slightly.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
7. Enjoy your pumpkin protein snickerdoodles warm or store them in an airtight container for later!

Nutella Swirled Snickerdoodles

Nutella swirled snickerdoodles are a delightful twist on the classic cookie. Imagine soft, chewy cookies with a rich swirl of Nutella that adds a creamy, chocolatey flavor. These cookies are perfect for any occasion, whether it's a cozy night in or a gathering with friends.

The cookies are rolled in cinnamon sugar, giving them that signature snickerdoodle taste. The Nutella adds a fun surprise in every bite, making them even more irresistible. You’ll love how easy they are to make, and they’ll surely impress anyone who tries them!

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/4 cup granulated sugar (for rolling)
• 2 tablespoons ground cinnamon (for rolling)
• 1/2 cup Nutella

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
3. Add the eggs and vanilla extract, mixing until well combined.
4. In another bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add this to the wet ingredients, mixing until a dough forms.
5. In a small bowl, combine the granulated sugar and cinnamon for rolling.
6. Take a small portion of dough and flatten it in your hand. Add a teaspoon of Nutella in the center, then fold the dough around it to create a ball. Roll the ball in the cinnamon sugar mixture.
7. Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Enjoy your Nutella swirled snickerdoodles warm or at room temperature. They’re sure to be a hit!