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 (I use whey protein)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 egg whites (or 1 whole egg)
  • 5 scoops Vital Proteins unflavored collagen peptides
  • 1 TB coconut sugar *if you use natural, unsweetened nut butter – you will need this small amount of sugar.
  • Topping: sprinkle a bit of cinnamon sugar on top before baking

Preheat oven to 350. On a parchment lined cookie pan or a silicone mat, scoop or roll out with your hands 12 cookie balls. Gently press down the dough ball with your fingers. Sprinkle cinnamon sugar on top. 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. 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!

I’ve been using a mixture of Peanut Butter and Tahini to give my cookies an extra boost of calcium from the Tahini.

STAY Healthy. Be STRONG. Get AFTER IT!

Peanut Butter Protein Balls

We are our habits. I like to create habits that are sustainable and if it a habit is being created around food – make it delicious! Making healthier choices doesn’t mean deprivation or eating things that you don’t like. Let’s face it: Nobody has time for that.

I love Reese’s peanut butter cups. I could eat my bodyweight in them and that’s a lot of peanut butter cups. Unless I want to weigh 300 lbs., I cannot make a habit of eating candy bars. In fact, I’ve not had a bonafide candy bar for many years. Have you read the labels on those things? Always read the nutrition labels on anything you pick up and are considering eating. It can be eye opening (& sometimes scary).

Protein is satiating and so is healthy fat. If I have a snack, I always aim to have protein. If you are satisfied, if you are not hungry, then you put yourself in a better position to not overeat throughout the day. Protein bars that you can purchase can be problematic. Often they have more sugar than protein; they may have sugar alcohols which can cause intestinal distress; they have ingredients that make you go “huh?”; they can have enough calories for a meal, not a snack; and they can be expensive. I make my own. I’ve had many kitchen experiments over the years in my quest for protein snacks. Two of my “go tos” are these peanut butter protein balls (or you can make them into bars) and Protein Chip Cookies.

Grab a bowl, a big spoon and whip up a batch. No baking required! You can use peanut butter or any nut or seed butter that you like. Drizzle with your favorite dark chocolate.

  • 1 cup peanut butter
  • 2 scoops vanilla or peanut butter protein powder
  • 2 tablespoons applesauce
  • Dark chocolate squares or chips

Mix ingredients in a large bowl, by hand, until well blended. Batter will be the consistency of very thick cookie dough. Form balls with a cookie scoop or roll by hand. Place on a large plate and put in the freezer for 15-30 minutes. Melt your dark chocolate. Remove your protein balls from the freezer and drizzle the top of each with chocolate (or you can dip them!) The chocolate will harden pretty quickly. Refrigerate in any container you’d like to use. ENJOY!

Stay HEALTHY. Be STRONG. Get After It!