Snickerdoodle Protein Cookies

Looking for a cookie that is tasty, yet healthier? This cookie is grain free, low sugar and rich in protein, healthy fat and collagen. I use it as a breakfast cookie that I enjoy with a frothy cup of collagen coffee. If you use Tahini, you will also get a boost of calcium. This cookie is a great choice for diabetics, liver disease patients or anyone who wants to start their day or enjoy a snack with a boost of protein.

  • 1 cup (260 grams) peanut butter (or almond butter, cashew butter, Tahini, etc.)
  • 1 cup peanut butter or vanilla protein powder
  • 1 tsp baking soda
  • 2 egg whites (or 1 whole egg)
  • 5 scoops Vital Proteins unflavored collagen peptides **
  • Topping: 2 TB brown sugar; 1 tsp cinnamon

Preheat oven to 350. On a parchment lined cookie pan or a silicone mat, scoop out 13 cookie balls. I use a Pampered Chef cookie dough scoop. Roll the top of each cookie ball in the cinnamon sugar. Gently press down the dough ball with your fingers. Bake 12 minutes-ish. Ovens vary. Don’t overbake. I like to put my cookies in a freezer bag and keep them in the freezer because I like the texture of them straight out of the freezer.

Note: I like my topping to be heavy on the cinnamon. The 2 TB / 1 tsp ratio is a suggestion. I don’t measure out the sugar or cinnamon – I just sprinkle and mix it up until it suits me. Adjust your sugar-cinnamon ratio to the way you like it, but of course!


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