There is something magical about the smell of cinnamon on a crisp autumn evening. You want a warm treat, but you also want to feel your best. These gluten-free protein snickerdoodles are the answer to your cravings.
They deliver all the classic flavor without the sugar crash. You can have these ready in under thirty minutes. This is the perfect snack for a healthy reset this season. Your kitchen will smell like a cozy bakery in no time.
Why These Gluten-Free Protein Snickerdoodles Are a Winner
You will love how soft and chewy these cookies feel. They are packed with protein to keep you satisfied longer. This recipe is perfect for busy fall weeknights when you need a treat. Your whole family will enjoy the sweet cinnamon coating.
They are much better than any store-bought protein snack. You know exactly what ingredients are going into your body. These cookies are budget-friendly because they use simple pantry staples. Even picky eaters will ask for seconds of these protein-packed treats.
Simple Cooking Steps
Making these cookies is a very simple process. You only need two bowls and a baking sheet. The dough comes together quickly with just a spatula. You will feel like a pro rolling these in golden cinnamon sugar. Even a beginner can bake these with total confidence.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. I love using superfine almond flour for the best texture.
- 1 cup superfine almond flour
- 30 grams vanilla whey protein powder
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 1/4 cup melted coconut oil
- 1/4 cup sugar-free maple syrup
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons granulated monk fruit sweetener
- 1 tablespoon ground cinnamon
Step-by-Step
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, protein powder, coconut flour, baking soda, cream of tartar, and salt.
- In a separate bowl, combine the melted coconut oil, syrup, egg, and vanilla extract until emulsified.
- Incorporate the dry ingredients into the wet ingredients using a spatula until a thick dough forms.
- In a small bowl, mix the granulated sweetener and ground cinnamon to create the coating.
- Portion the dough into 12 equal-sized balls, approximately 1 tablespoon each.
- Roll each ball in the cinnamon-sweetener mixture until evenly coated.
- Place the balls on the prepared baking sheet and flatten slightly with the palm of your hand.
- Bake for 8 to 10 minutes until the edges are firm but the centers remain slightly soft.
- Remove from oven and allow to cool on the baking sheet for 10 minutes to set before transferring to a wire rack.
Best Ways to Enjoy It
Serve these cookies warm with a cold glass of almond milk. They make a wonderful afternoon pick-me-up for busy days. You can pack them in lunchboxes for a healthy surprise. They also pair perfectly with a hot cup of tea. Set the table and enjoy these with your favorite person.
Keep It Fresh
Keep your cookies in an airtight container at room temperature. They will stay soft for up to five days. You can also store them in the fridge for extra chewiness. For long-term storage, freeze the cookies in a freezer-safe bag. Simply thaw them at room temperature when you are ready to snack.
Tips for Best Results
- Use room temperature eggs for a smoother dough.
- Do not skip the cream of tartar for that classic tang.
- Check your cookies at eight minutes to avoid over-baking.
- Use a cookie scoop for perfectly even sizes every time.
- For Thanksgiving, double the batch to share with guests.
- Let them cool fully so they set properly and don’t break.
- Press them down gently before baking for the best shape.
- Sift your protein powder if it looks a bit lumpy.
Ways to Switch It Up
- Swap the vanilla protein for chocolate for a rich twist.
- Use maple syrup instead of monk fruit for a deeper flavor.
- Add a dash of nutmeg to the cinnamon coating.
- In summer, swap the cinnamon for a lemon-sugar zest.
- Use butter instead of coconut oil for a richer taste.
Common Questions
Can I use a different protein powder?
Yes, but whey protein usually works best for the texture. Plant-based powders might make the cookies a little drier. If you use plant protein, add a teaspoon of water.
How do I know when they are done?
The edges should look firm and slightly golden. The centers will still look a bit soft to the touch. They will finish setting on the hot pan as they cool.
Are these cookies kid-approved?
Absolutely! My kids love the cinnamon sugar coating on these. They taste like a classic snickerdoodle treat but keep them full. It is a win-win for everyone in the house.
I hope these cozy cookies brighten your fall evenings. Give them a try and let every bite warm you up. Happy cooking!
— Lidia
Gluten Free Protein Snickerdoodle Cookies
Ingredients
- 1 cup superfine almond flour
- 30 grams vanilla whey protein powder
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon fine sea salt
- 1/4 cup melted coconut oil
- 1/4 cup sugar -free maple syrup
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons granulated monk fruit sweetener
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, protein powder, coconut flour, baking soda, cream of tartar, and salt.
- In a separate bowl, combine the melted coconut oil, syrup, egg, and vanilla extract until emulsified.
- Incorporate the dry ingredients into the wet ingredients using a spatula until a thick dough forms.
- In a small bowl, mix the granulated sweetener and ground cinnamon to create the coating.
- Portion the dough into 12 equal-sized balls, approximately 1 tablespoon each.
- Roll each ball in the cinnamon-sweetener mixture until evenly coated.
- Place the balls on the prepared baking sheet and flatten slightly with the palm of your hand.
- Bake for 8 to 10 minutes until the edges are firm but the centers remain slightly soft.
- Remove from oven and allow to cool on the baking sheet for 10 minutes to set before transferring to a wire rack.
