Snickerdoodle protein cookies
25 min · 7 g protein · 57 cals / serving
Soft, pillowy snickerdoodles: a soft, cakey cookie in a cinnamon-sugar coat, with the gentle tang that cream of tartar gives them. A spoonful of real butter for flavour, Greek yogurt and vanilla protein for the cakey middle.
Ingredients
- 1 tbsp unsalted butter, melted
- a generous 1/2 tsp stevia, pure stevia powder, or sweetener equal to 1/2 cup sugar
- generous 1/2 cup nonfat Greek yogurt
- 1 tsp vanilla extract
- 2 1/2 scoops (75 g) whey protein, vanilla
- 1/3 cup all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/8 tsp salt
Cinnamon sugar
- 2 tsp granulated sugar
- 1 tsp ground cinnamon
Steps
- Heat the oven to 350°F and line a baking sheet with parchment.
- Whisk the melted butter, stevia, egg white, yogurt and vanilla together until smooth.
- Whisk the whey protein, flour, cream of tartar, baking soda and salt together and stir them in to make a soft dough. Chill it for 20 minutes so it can be rolled.
- Mix the sugar and cinnamon on a plate. With damp hands, roll the dough into 12 balls, roll each one in the cinnamon sugar until well coated and set them on the sheet. Press each down lightly with the bottom of a glass.
- Bake 8–10 minutes, until puffed and set on top but still pale and soft. Cool on the sheet 5 minutes, then on a rack.
Good to know
Can I skip the cream of tartar?
Use 1 tsp baking powder instead of the cream of tartar and baking soda. They still taste good, but you lose the slight tang that makes a snickerdoodle a snickerdoodle.
Why chill the dough?
Yogurt dough is soft. Twenty minutes in the fridge makes it rollable and keeps the cookies thick and pillowy.
Alternative
Per
- Calories
- 235
- Protein
- (49%)
- 28 g
- Fat
- (19%)
- 5 g
- Carbohydrates
- (32%)
- 19 g
- of which sugar
- 5 g
- Fiber
- 2 g
- Sodium
- 450 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 678 kcal goes into the pot and 319 g of ingredients comes out as about 288 g of food: 235 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.