Protein Snickerdoodle Cookies
These protein snickerdoodle cookies are moist, fluffy, and chewy with just the right amount of tang. When you add the cinnamon “sugar” coating to their already amazing texture, I swear no one will ever suspect they are healthy, low-sugar, and protein packed.
Equipment
- 1 cookie sheet
- 1 sheet of parchment paper
- 1 Mixing bowl
- 1 cookie scoop
- 1 electric mixer
Ingredients
Cookies
- 20 g butter softened, room temp
- 50 g applesauce room temp
- 50 g fat-free Greek yogurt room temp
- 7.5 g vanilla extract
- 10 g molasses
- 110 g FitHackr cookie protein
- 120 g FitHackr cookie flour
- 1.5 g cream of tartar
Cinnamon Sugar Mixture
- 2 Tbsp allulose granulated
- 1 Tbsp sugar granulated
- 1/4 tsp stevia powder pure, powdered
- 1 Tbsp cinnamon ground
Instructions
Prep
- Preheat your oven to 350°F / 175°C (recommend using an oven thermometer to get the proper temperature)
- Make sure all wet ingredients are room temperature. Butter must be softened and room temperature. For other ingredients, you can microwave them for a few seconds to bring them within 72-82°F
Cookies
- Add butter, molasses, vanilla, Greek yogurt, and applesauce to mixing bowl, then mix on low with electric mixer.
- Add FitHackr Cookie Protein, then cream on high with electric mixer until smooth and creamy.
- Add FitHackr Cookie Flour and cream of tartar, then mix with spoon until fully combined.
- Chill in freezer for 30-120 minutes (until hard enough to handle without being overly sticky).
- Line a cookie sheet with parchment paper and spray with oil
- Scoop balls with a cookie scoop (or spoon), drop into cinnamon sugar mixture, coat fully, place onto cookie sheet. Sprinkle more cinnamon sugar on top.
- Bake at 350°F / 175°C for 10 minutes, or until edges just start to turn brown.
- Remove from oven and immediately shape each cookie with spoon or biscuit cutter, pushing edges in towards the center. Liberally sprinkle more cinnamon sugar on top.
- Let cool for 5 minutes on cookie sheet, then place on wire cooling rack. For best result, let cool completely.
Cinnamon Sugar Mixture
- Add all ingredients to a bowl and mix to combine
Notes
Baking time will vary depending on the temperature of your dough. Here are the results of the tests I've run:
- Room temp (72F): bake for 8 minutes
- Fridge temp (55F): bake for 10 minutes
- Freezer temp (30F): bake for 12 minutes