These easy paleo Protein Snickerdoodle Cookies are perfectly soft and chewy with a cozy cinnamon sugar coating. They taste just like a classic snickerdoodle but are made with healthier ingredients and a boost of protein for the whole family to enjoy!
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🍪 The Best Protein Powder Cookies
If you're like me and always looking for ways to add more protein to your diet, having high-protein snacks like Pumpkin Protein Balls on hand is a game-changer. But let’s be honest - most store-bought protein bars and desserts taste overly processed and chalky 🤢.
That’s why I started making my own snacks, and these easy Protein Snickerdoodle Cookies are one of my favorites! They’re made with healthy, paleo-friendly ingredients, and the best part? You only need 10 ingredients and 45 minutes from start to finish. Plus, they're made without cream of tartar!
These homemade Protein Snickerdoodle Cookies have a soft, chewy texture and the perfect hint of cinnamon. No one will guess they’re gluten free or packed with protein! They’re great as a grab-and-go snack or even a quick breakfast treat. Once you try these cookies, you'll never go back to store-bought protein snacks again!
Why You'll Love It
- Easy: Making these Protein Snickerdoodle Cookies is a breeze! Just whisk a few ingredients, chill the dough for a bit, and bake for 10 minutes. That’s it - no fuss, no complicated steps!
- Healthy: These simple cookies are not only protein-packed but are also gluten-free, dairy-free, and refined sugar-free. They offer a healthier twist on traditional snickerdoodles, giving you a guilt-free protein boost any time of day.
- Versatile: Whether you need a quick breakfast, an afternoon snack, or a light dessert, these high-protein cookies fit the bill. They're also kid-approved, making them a perfect treat for the whole family!
🧂 Ingredients
- Almond flour: For best results, I recommend weighing your almond flour. If you don't have a scale, make sure to fluff the flour with a spoon before scooping it into your measuring cup.
- Tapioca flour: Because almond flour is more dense than all-purpose flour, tapioca flour (or starch) helps lighten the batter while providing a chewy and smooth texture. I would not recommend substitutions, but if you're a pinch, you can try cornstarch, potato starch, or arrowroot starch.
- Coconut sugar: A natural sweetener with a flavor and texture similar to brown sugar. You could use white granulated sugar instead, but then these Protein Snickerdoodle Cookies will no longer be refined sugar free.
- Protein powder: I've been using Nuzest Clean Lean Protein powder for the last decade. It's plant-based and gentler on your digestive system. It also works very well in baked goods! Feel free to use whatever vanilla, cinnamon, or unflavored protein powder you have on hand but I've only tested with Nuzest and whey protein powder. For paleo cookies, avoid dairy, soy, artificial sweeteners, and other non-Paleo ingredients.
TIP: Use my Nuzest code "BALANCEWITHJESS" for 15% off their website!
- Baking soda: To give the cookies a light and puffy texture.
- Salt: Use fine sea salt for even dispersion in baked goods.
- Coconut oil: I recommend refined coconut oil, which has a neutral flavor. Make sure the oil is melted and cooled slightly so it doesn't cook the egg.
- Egg: Binds the ingredients together. If you'd like to make vegan protein cookies, substitute with a flax egg: whisk together 1 tablespoon flax seeds with 2.5 tablespoon water and let sit for 10 minutes.
- Vanilla extract: If you want these to be paleo, make sure it's pure vanilla extract without additives.
- Cinnamon: A must-have for snickerdoodles! We only use it for the coating but feel free to add a pinch into the dough if you'd like.
👩🏻🍳 How To Make Protein Snickerdoodle Cookies
⬇️ Please scroll down to the recipe card to see full ingredient amounts and instructions.
STEP ONE: To start, mix your dry ingredients. Add almond flour, tapioca starch, coconut sugar, protein powder, baking soda, and salt to a bowl and combine together.
STEP TWO: To a clean bowl, pour in melted and cooled coconut oil, egg, and vanilla extract. Whisk until bubbly and well-combined.
STEP THREE: Add the dry ingredients to the wet. Use a spatula to mix together until everything is well-combined.
Cover the bowl with plastic wrap and let chill in the fridge for 20-30 minutes. This will help make the dough less sticky and easier to work with, but you can skip this step if you'd like.
TIP: For puffy, thicker Snickerdoodle Protein Cookies, chill for a minimum of 30 minutes.
STEP FOUR: In a shallow bowl, combine coconut sugar and cinnamon.
Lightly wet your hands or use food-grade gloves for this next step. Scoop out about 1½ tablespoon of dough and roll into a ball. Generously roll in the cinnamon-sugar mixture, lightly pressing to make sure the coating adheres.
STEP FIVE: Place on a lined baking sheet 1-2 inches apart. Repeat for remaining dough.
Bake for 8-12 minutes or until lightly puffy. The middle should instantly spring back when pressed. Then let cool before serving.
🥡 Storing & Freezing
Storing: Let the Protein Snickerdoodles cool completely before storing the cookies in an airtight container. If you're stacking them, place parchment paper in between the layers to prevent them from sticking together. Then store in the pantry or fridge for up to 1 week.
Freezing Cookies: Place cooled cookies in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To enjoy, simply thaw at room temperature or warm them up in the oven or microwave.
Freezing Dough: To freeze the unbaked cookie dough, scoop into individual balls and arrange in a single layer on a lined baking sheet spaced 1 inch apart. Flash freeze for about 30 minutes, then transfer to an airtight container or freezer-safe bag. Freeze for up to 3 months.
You can bake the Protein Snickerdoodle Cookies straight from frozen, but add a couple minutes to the baking time.
📖 Recipe FAQs
A snickerdoodle is a classic cookie known for its soft, chewy texture and distinctive flavor. What sets it apart is the coating of cinnamon and sugar that gives it a sweet and spicy crust. It's usually made with cream of tartar, which adds a subtle tanginess while contributing to the cookie's rise.
The name "snickerdoodle" is a bit of a mystery and probably just a fun, quirky term. It might come from a German or Dutch word, but there’s no solid proof. Essentially, the name just adds to the cookie's playful and unique vibe.
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📋 Recipe
Protein Snickerdoodle Cookies
Ingredients
- ¾ cup + 2 tbsp almond flour
- ½ cup tapioca flour
- ¾ cup coconut sugar
- ¼ cup vanilla protein powder (see notes)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut oil melted and cooled
- 1 egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 2 tablespoon coconut sugar
- 1 teaspoon cinnamon
Instructions
- In a medium bowl, combine almond flour, tapioca flour, ¾ cup coconut sugar, protein powder, baking soda, and salt until evenly combined. Set aside.
- In a large bowl, whisk together coconut oil, egg, and vanilla extract until thick and bubbly.
- Pour dry ingredients into wet. Mix together until fully incorporated and soft dough forms. Cover bowl with plastic wrap and let chill in the refrigerator for 20-30 minutes.
- Meanwhile, preheat oven to 350℉ and line a baking sheet with parchment paper.
- On a small plate, mix together the 2 tablespoon coconut sugar and cinnamon.
- Use a 1½ tablespoon cookie scooper or spoon to scoop out cookie dough. Roll into a ball and generously coat with cinnamon sugar. Repeat with remaining dough, placing each ball on the cookie sheet 1-2 inches apart.
- Bake for 8-12 minutes. Start checking around 8-9 minutes: lightly press into the middle of a cookie. If it springs back up, the cookies are done. If the indentation stays and the cookie still feels gooey in the center, return to the oven.
Notes
- Protein powder: I've been using Nuzest Clean Lean Protein powder for the last decade. It's plant-based and gentler on your digestive system. It also works very well in baked goods! Feel free to use whatever vanilla, cinnamon, or unflavored protein powder you have on hand but I've only tested with Nuzest and whey protein powder. For paleo cookies, avoid dairy, soy, artificial sweeteners, and other non-Paleo ingredients.
- Coconut oil: I recommend refined coconut oil for its neutral flavor.
- For best results, I recommend using a scale to measure the ingredients.
- To make these vegan, substitute the egg with a flax egg. Whisk together 1 tablespoon flax seeds with 2.5 tablespoon water and let sit for 10 minutes before combining with the remaining wet ingredients.
Nutrition
Recipe by Jessica (Balance with Jess) & Moonbird Bakery | Photography by Creating Kaitlin
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