Protein Powder Snickerdoodle Cookies (Gluten Free)

These Snickerdoodle Protein Cookies are the perfect easy protein powder dessert to whip up the next time you're craving a chewy snickerdoodle cookie but also want to hit your protein goals. Made with healthy ingredients, like monk fruit, protein powder & almond flour you can easily satisfy your sweet tooth while enjoying a nourishing treat that won't spike your blood sugar. 

If you're new here you may not know this, but I'm the unofficial queen of protein cookies. My Protein Monster Cookies and Chunky Monkey Protein Cookies have gone viral on social media more times than I can count, so naturally making protein cookies has become kind of my thing. I've been taking requests from my Instagram audience and when I got the request for Protein Snickerdoodle Cookies I could not wait to start testing the recipe! 

Looking for more of the best protein cookies out there to try? You might like these protein Sugar Cookies, Chocolate Turtle, Double Chocolate, Banana Bread, Almond Croissant or Oatmeal Chocolate Chip, which is my personal favorite cookie of the bunch.

Why You'll Love This Recipe

• It is healthy. Made with wholesome ingredients, these gluten-free cookies have around 9 grams of protein per cookie.

• It is delicious. This snickerdoodle cookie recipe is coated in a cinnamon sugar mixture and is just as delicious as a traditional snickerdoodle!

• It is egg free & can be made dairy free. You can also make this a vegan friendly recipe by using your favorite vegan protein powder.

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Protein Snickerdoodle Cookies Ingredients & Tested Substitutions

Almond Flour. This recipe is built on almond flour, which keeps things lower in carbs and adds a tender texture. If you're avoiding almonds, oat flour can be used instead. I don’t suggest gluten-free all-purpose flour here as it tends to make the cookies fall apart.

Vanilla Protein Powder. I went with a vanilla whey protein powder to help give these cookies a soft, fluffy bite. You can absolutely use a plant-based protein powder if that’s more your style.  I always like to mention that it is very important you like the way your protein powder tastes! My favorite protein powder for these cookies not only tastes great, but it is gut-friendly too.

Monk Fruit. Monk fruit is my go-to natural sweetener here it’s an unrefined alternative to white sugar and a little goes a long way, so stick to the amount listed in the recipe for the right level of sweetness. You can also use coconut sugar or your favorite sugar substitutes or feel free to use regular sugar if you'd prefer.

Unsalted Butter. I used Kerrygold for its rich flavor, but feel free to swap in a dairy-free butter. Miyoko’s Creamery makes a great plant-based version that works beautifully in these cookies.

Cashew Butter. Cashew butter adds just the right amount of chew without overpowering the flavor. It gives a great texture while keeping the cookies smooth and balanced. I don't recommend swapping for peanut butter as you'll be able to taste it in the cookie.

Vanilla Extract. Regular vanilla extract works perfectly here, though you can use vanilla bean paste if you want a deeper, more aromatic flavor.

Almond Milk. I used almond milk in the dough, but you can substitute any milk you like—cashew, oat, or whatever you have on hand will all do the trick.

Sea Salt. Just a pinch of mineral-rich sea salt like Celtic or Himalayan helps bring all the flavors together.

Cinnamon. A dash of cinnamon transforms these into snickerdoodles, giving them that cozy, spiced flavor of the classic cookie.

​Snickerdoodle Protein Cookies Step By Step Instructions

1. Get things ready. Start by preheating your oven to 350° fahrenheit and lining a baking sheet with parchment paper so the cookies don’t stick.

2. Make the dough. In a large mixing bowl, whisk together all of the dry ingredients to evenly distribute everything. Add the wet ingredients and whisk until the dough starts to look a bit crumbly. At this point, switch to a silicone spatula and continue mixing. It may seem like it’s not coming together right away, but give it time. Almond flour takes a few minutes to absorb the liquid. If needed, use your hands to help press and form the mixture into a cohesive dough ball.

3. Add the cinnamon. Once the cookie dough has mostly come together, mix in ½ teaspoon of cinnamon, folding it into the batter just before you're ready to scoop the cookies.

4. Mix the cinnamon sugar coating. In a small bowl, combine 1 teaspoon of ground cinnamon with 1 tablespoon of monk fruit sweetener. Set this aside, you’ll roll the cookies in this before baking.

5. Shape the cookies. Scoop 4 evenly sized dough balls using a cookie scoop, then roll each one in the cinnamon sugar mixture until coated. Place them on your prepared baking sheet, then gently press them down with your hand or the back of a measuring cup. These cookies don’t spread much, so shaping them before baking is key.

6. Bake to perfection. Place the tray in the oven and bake for 8–10 minutes, or until the cookies are lightly golden. They’ll be soft and delicate when they come out, so be sure to let them cool completely before handling so they have time to set.

How to Store Protein Snickerdoodles

Store snickerdoodles in an airtight container at room temperature for up to 5 days for best results.

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!