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Low-Calorie High-Protein Snickerdoodle Cookies

Snickerdoodles are one of the most delicious cookies out there.

Cinnamon & sugar is always a crowd-pleaser, but the unique flavor of a snickerdoodle really takes them over the top.

We’re taking that classic cookie, but giving it a healthy spin to create a version that has only 55 calories with 4g of protein!

 

What makes Snickerdoodle cookies unique?

Snickerdoodles are more than simply cinnamon and sugar. There is one secret ingredient that makes Snickerdoodles so special: cream of tartar.

What exactly is cream of tartar? It’s an acid that is often used to stabilize recipes like meringue.

You wouldn’t think that cookies would require such an ingredient since they aren’t fluffy like meringue, but the acid from cream of tartar is what gives Snickerdoodles their unique flavor.

If you don’t have any on hand, I highly recommend running to your local grocery store and grabbing some.

If that is not an option, you can omit it in this recipe, but you’re going to be missing out on the authentic Snickerdoodle flavor we’re after.

 

How to make healthy Snickerdoodle cookies

These Snickerdoodle cookies are easy to make, but there are a few unique steps that separate them from your average cookie recipe.

Once you have mixed and chilled the dough, you’re going to separate it into 8 equal-sized cookie dough balls.

You’re then going to roll each cookie dough ball in a cinnamon & sugar mixture until they resemble Donut Holes.

In most cases, we’d be ready to back the cookies exactly as-is. However, if you were to bake the cookies like this, you’d end up with a very puffy result.

The combination of the protein powder and the extra leavening from the cream of tartar will lead to a very airy cookie. Don’t believe me? Here’s how my first round of testing went:

Needless to say, that is not at all what we’re aiming for.

To eliminate that issue, we need to press down the center of each cookie before baking. By doing this, it keeps the “puff” under control to become the true cookie shape we are after.

After baking the cookies for 7-8 minutes, the Snickerdoodles will come out looking slightly puffed up, but not nearly as much as that first batch.

Allow the Snickerdoodle cookies to cool for 10-15 minutes, which gives the interior an opportunity to set up, and the cookies will take shape.

These Snickerdoodle cookies end up slightly crunchy, but the interior remains airy and dissolves in your mouth when you take a bite.

If you prefer softer cookies, you can bake these for 6-7 minutes rather than 8 full minutes. Even if they are slightly underbaked, this recipe contains only ingredients that are safe to eat raw, so you’re in the clear!

 

Want more cinnamon sugar?

If you love cinnamon & sugar, I’ve got plenty of recipes for you to enjoy. Here are some of my favorites:

 

Protein snickerdoodle cookies

Low-Calorie High-Protein Snickerdoodles

Yield: 8 Cookies
Prep Time: 5 minutes
Cook Time: 7 minutes
Additional Time: 30 minutes
Total Time: 42 minutes

Snickerdoodles are arguably my favorite cookie of all time. I mean, cinnamon & sugar... what's not to love?! While these low-calorie Snickerdoodles may not overtake your favorite homemade Snickerdoodle recipe, they're a delicious way to enjoy your favorite treat while keeping your calories low.

Ingredients

Cinnamon Sugar Coating

Instructions

  1. In a large bowl, mix together the butter, vanilla extract, and brown sugar substitute.
  2. Add the almond flour, cinnamon, cream of tartar, and baking soda, then mix until it creates a thick paste.
  3. Mix the protein powder in last. Since the protein powder is very absorbent, it will all come together and form cookie dough once it is added.
  4. Add the cookie dough to the fridge to chill for 30 minutes (longer will also work).
  5. Once the dough has chilled, preheat your oven to 350 degrees F.
  6. Break the snickerdoodle cookie dough into 8 equal-sized pieces and roll each into a ball.
  7. In a small bowl, combine the cinnamon and sugar to make the coating. Roll each cookie dough ball in the coating, then place on a parchment paper-lined baking sheet.
  8. Using your hands or the back of a spoon, slightly press down the center of each cookie to prevent them from puffing up. Without the step, the cream of tartar will cause the snickerdoodles to rise in the center and become cakey.
  9. Bake at 350 degrees F for 7-8 minutes. If you prefer your cookies to be softer and slightly underdone, pull at 7 minutes (I found 6 minutes to be too early).
  10. Transfer to a cooling rack and allow the cookies to set for about 10 minutes before enjoying.

Notes

  • If you don't have cream of tartar, you can leave it out and your cookies will still turn out. However, the tang it provides is what gives snickerdoodles their unique, signature flavor.
  • This recipe makes cookies with a slight crisp to them. If you prefer them to be softer, you can underbake them as this recipe is safe to consume raw.
  • These snickerdoodle cookies will keep for up to a week in an airtight container.
  • Note that I do not count sugar substitutes in my carb totals, so if you are strict about carbs, be sure to include those.

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Nutrition Information
Yield 8 Serving Size 1 Snickerdoodle
Amount Per Serving Calories 55Total Fat 4gCarbohydrates 1gProtein 4g

Did you make this recipe?

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Brandon Bennington

Sunday 12th of December 2021

Hey Matt! Making them now and the dough tastes so good!! In the lower instructions #5 says 325 and #9 says 350. Just a heads up!

Matt

Sunday 12th of December 2021

Thank you for pointing that out! I'll get it fixed now!

Robin Singleterry

Saturday 11th of December 2021

Definitely going to give these a go! I love Snickerdoodle’s!

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