Sometimes a craving for something sweet, soft, and cinnamon-sugar coated just hits hard. That’s where this Giant Protein Snickerdoodle Cookie steps in—bringing all the cozy, nostalgic cookie vibes without a sugar crash or guilt. Best of all? It’s totally vegan and packs in 27 grams of plant-based protein!
I created this single-serve recipe for those days when you just need a cookie—stat—but also want to stay on track with your health goals. It’s made with Nourify PLUS from Previnex (use code THEFITFORK to save 15%), a complete vegan protein powder that blends beautifully into baked goods.
Instead of egg, I used a gelled chia seed mixture to hold everything together naturally. Peanut flour adds even more protein and keeps it a gluten-free recipe. However, you can use an all-purpose flour, if desired.
The sheer size of this “bis as yo’ face” cookie finished in cinnamon feels indulgent… yet it’s made with good-for-you ingredients. You can even bake it in a toaster oven, so no need to heat up the whole kitchen!
Perfect for a protein-packed breakfast, post-workout treat, or late-night snack—this vegan protein cookie proves you really can have your comfort food and feel good about it too.
I’m all about a big snack with big benefits, Protein Snickerdoodle Cookie: Made with a plant-based protein powder it packs 27 grams of protein, is gluten-free, and dairy-free. Gelled chia seeds replace eggs to keep my vegan friends happy. Single-serve, full of cinnamon goodness, and yep—you can even bake it in a toaster oven!"
- 2 teaspoon chia seeds
- 2 tablespoons water
- 2 scoops plant-based protein powder such as Previnex Nourify – 60 grams
- 3 tablespoon peanut flour, chickpea flour or finely ground almond flour (or regular all-purpose flour, but recipe will have less protein)
- 2 little packets stevia sweeter
- ¼ tsp baking powder
- ¼ tsp cream of tartar
- ¼ teaspoon ground cinnamon
- 2 teaspoons coconut oil
-
In a small bowl, add chia seeds to water and let sit for 10 minutes until gelling.
-
In another bowl, mix together protein powder, flour, stevia, baking powder, cream of tartar and cinnamon until combined.
-
To these dry ingredients, stir in oil and the gelled chia seed mixture and stir until incorporated. Use hands to form into one large dough ball.
-
Spray center of baking sheet with cooking spray, or use silicone baking sheet. Set dough ball on top of this spot.
-
Use hands or spray a flat-bottomed bowl with cooking spray and press down on dough ball until spread out approximately 5 inches in diameter. Use hands to shape sides, if needed.
-
Sprinkle with a little extra cinnamon.
-
Bake at 350 F degrees in the oven (or toaster oven) for approximately 10 to 12 minutes, or center set and edges and top turning light golden brown.
-
Remove from oven and let rest on pan for 2 minutes. Eat.
