Protein Packed Snickerdoodle
Leo Biette-TimmonsProtein Packed Snickerdoodles
Soft centers, lightly crisp edges, and protein packed?!
These protein packed snickerdoodles bake up just like the classic version you grew up with—chewy, tender, and buttery—but with added protein from a whey/casein blend and egg whites. Perfect for post workout treats, or a balanced dessert.
Ingredients
Dry Ingredients
- 210g all purpose flour
- 68g oat flour
- 60g protein powder (30g whey + 30g casein recommended)
- 6g cream of tartar
- 5g baking soda
- 3g salt
Wet Ingredients
- 226g unsalted butter, softened
- 300g granulated sugar
- 2 large eggs
- 50g liquid egg whites
- 4g vanilla extract
Cinnamon Sugar
- 65g sugar
- 2 big spoonfuls cinnamon
Instructions
- Preheat oven to 350°F . Line baking sheets with parchment paper.
- In a large bowl, whisk together the all purpose flour, oat flour, protein powders, cream of tartar, baking soda, and salt. Set aside.
- In a separate bowl, cream the butter and sugar together for 2–3 minutes, until light and fluffy. Add the sugar a little at a time.
- Add the eggs, egg whites, and vanilla, mixing until smooth and fully combined.
-
Gradually mix the dry ingredients into the wet just until a soft dough forms.
- Scoop dough into ~35g portions and roll into smooth balls. Sprinkle cinnamon sugar over entire dough ball.
- Place 2–3 inches apart on prepared baking sheets.
- Bake for 12 minutes, until edges are set and centers still look slightly underbaked.
- Let cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely.
Nutrition Information per cookie, makes 24
- Calories: 180 kcal
- Protein: 6 g
- Carbohydrates: 21 g
- Fat: 9 g
- Sugar: 12 g
- Fiber: 1 g
Becca's Version
Ingredients
Dry
- 330g all-purpose flour
- 6g cream of tartar
- 5g baking soda
- 3g salt
Wet
- 226g unsalted butter, softened
- 300g granulated sugar
- 2 large eggs
- 4g vanilla extract
Instructions
Follow the same method as the high protein version, omitting the protein powder, oat flour, and egg whites.