Vegan Protein Snickerdoodles Recipe

These Vegan Protein Snickerdoodles are a delicious and healthy twist on the classic cookie. Made with plant-based protein powder and wholesome ingredients, they provide a satisfying treat without compromising on flavor.

This recipe is simple to follow and perfect for anyone looking to enjoy a sweet snack while maintaining a vegan lifestyle. The cookies are soft, chewy, and coated in a cinnamon-sugar mixture for that signature snickerdoodle taste.

Healthy Vegan Snickerdoodles

These Vegan Protein Snickerdoodles offer a delightful twist on the traditional cookie. Made with wholesome ingredients like almond flour and coconut oil, they are not only vegan but also rich in protein. The combination of flavors creates a satisfying treat that doesn't compromise on taste.

The recipe is straightforward, making it accessible for anyone who wants to enjoy a sweet snack while adhering to a vegan lifestyle. With a preparation time of just 10 minutes and a total time of 30 minutes, you can have these cookies ready in no time.

Ingredients That Shine

Key ingredients in these snickerdoodles include almond flour, which provides a nutty flavor and a gluten-free base. Coconut oil adds moisture and richness, while maple syrup serves as a natural sweetener, enhancing the overall taste.

Additionally, the inclusion of plant-based protein powder boosts the nutritional profile, making these cookies a great option for a post-workout snack or a healthy dessert. The cinnamon-sugar coating gives them that classic snickerdoodle finish, making them even more irresistible.

Step-by-Step Preparation

To start, preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. This ensures that your cookies bake evenly and don’t stick to the pan.

Next, mix the wet ingredients—melted coconut oil, maple syrup, and vanilla extract—in a large bowl until well combined. In a separate bowl, whisk together the dry ingredients, including almond flour, protein powder, baking soda, cream of tartar, and salt.

Forming the Cookies

Once your wet and dry ingredients are ready, gradually combine them to form a dough. Scoop tablespoon-sized portions and roll them into balls, then coat each ball in a mixture of sugar and ground cinnamon.

Place the coated dough balls on the prepared baking sheet, ensuring they are spaced about 2 inches apart for even baking. Bake them for 10-12 minutes, until the edges turn lightly golden.

Cooling and Serving

After baking, allow the cookies to cool on the baking sheet for a few minutes. This step is crucial as it helps them set before transferring to a wire rack to cool completely.

Once cooled, these snickerdoodles are ready to be enjoyed! Their soft and chewy texture, combined with the warm cinnamon flavor, makes them a perfect treat for any time of day.

Nutrition and Enjoyment

Each cookie contains approximately 120 calories, with 6g of fat and 5g of protein. This makes them a guilt-free indulgence that fits well into a balanced diet.

Whether you’re looking for a post-workout snack or a sweet treat to share with friends, these Vegan Protein Snickerdoodles are sure to please. Their warm, inviting appearance and delightful taste will make them a favorite in your home.

Healthy Vegan Snickerdoodles

These snickerdoodles are made with almond flour, coconut oil, and a touch of maple syrup, making them not only vegan but also packed with protein. The recipe yields about 12 cookies and takes approximately 30 minutes from start to finish.

Ingredients

• 1 cup almond flour
• 1/2 cup plant-based protein powder
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 tablespoons sugar for coating
• 1 tablespoon ground cinnamon for coating

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Mix until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the almond flour, protein powder, baking soda, cream of tartar, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. In a small bowl, mix the sugar and cinnamon, then roll each ball in the mixture to coat.
6. Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes

• Servings: 12 cookies
• Calories: 120kcal
• Fat: 6g
• Protein: 5g
• Carbohydrates: 12g