Protein Snickerdoodle Cookies

Posted by Jen Brett on
Tags: recipes

Crush-Nutrition-Snickerdoodle-Cookies

Snickerdoodles. My all-time favorite cookie. The softness, the sweetness, and the cinnamon – it’s irresistible. I daydream about these bad boys more often then I probably should. One of my favorites are the Starbucks Snickerdoodle Cookie but with macros at 53C/18F/4P – I don’t eat them too often. So, I thought of an alternative. Don’t get me wrong, I have no problem having an old fashioned snickerdoodle every once and a while but I would much rather make a healthier version and get to eat it them more frequently, right? Not to mention the macros for these cookies are - 5C/2F/6P per cookie!!!

Get ready to be amazed. These are just as fluffy. Just as soft and just as delicious. Believe me, these don’t make like an alternative - I even fooled my dad into thinking they were the real deal. So, try them out and tell me what you guys think.

INGREDIENTS: 
(Makes 7 big cookies)
  • 30g of ground oats (oat flour)
  • 2 tbsp (14g) coconut flour
  • 1 large egg
  • ½ cup soy milk
  • 1 scoop Snickerdoodle Protein
  • ½ tsp cinnamon
  • ½ vanilla extract
  • Cinnamon and stevia to taste
DIRECTIONS:
  1. Preheat oven to 350F/176C
  2. Blend oats in blender until flour consistency and add to mixing bowl
  3. Add in coconut flour, protein powder and all other dry ingredients
  4. Sprinkle cinnamon, stevia and baking powder to the bowl
  5. Add in vanilla extract and eggCrush-Nutrition-Snickerdoodle-Cookies
  6. Pour in milk while slowly stirring until a batter consistencyCrush-Nutrition-Snickerdoodle-Cookies
  7. The batter should be a thick oatmeal like consistencyCrush-Nutrition-Snickerdoodle-Cookies
  8. Spoon out batter onto a non-stick cookie panCrush-Nutrition-Snickerdoodle-Cookies
  9. Cook for 10 minutes but time will vary depending on your oven – You don’t want to over cook them!
  10. Eat and enjoy!!! They are 10x better fresh out of the oven! Soft, warm and DELICIOUS!Crush-Nutrition-Snickerdoodle-Cookies

TIP: These cookies can be made in a large batch and frozen! Make sure to let cool completely before packing in freezer bags.  To thaw, microwave them up on a low power level for about 20 seconds or allow 10 minutes at room temperature.

Macros (per cookie)
62 calories; 6g protein, 5g carbs, 2g fat

 

Tags: recipes

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