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!"
Course:
Dessert, Snack, workout
Keyword:
cookie, protein powder, vegan
Servings: 1serving
Calories: 364kcal
Ingredients
2teaspoonchia seeds
2tablespoonswater
2scoops plant-based protein powdersuch as Previnex Nourify – 60 grams
3tablespoonpeanut flour, chickpea flour or finely ground almond flour (or regular all-purpose flour, but recipe will have less protein)
2little packets stevia sweeter
¼tspbaking powder
¼tspcream of tartar
¼teaspoonground cinnamon
2teaspoonscoconut oil
Instructions
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.
Today I’m snacking on Almond Butter Protein Cookies, so tasty and a smart treat that supports a low-carb, high protein and/or gluten-free lifestyle.
Only 3 ingredients in the actual cookie – a natural-style almond butter, eggs, and whey protein powder. The chocolate drizzle on top is optional, the cookies deliver plenty of yumminess unadorned.
Each cookie has 96 calories and 5 grams of protein each, 2g net carb, 8g fat and 5g protein. Please note though, that the exact brand of whey protein powder used could alter the macros a little up or down.
TIPS FOR MAKING PROTEIN ALMOND BUTTER COOKIES
Almond Butter: Use an all-natural almond butter what has a “drippy” consistency. Almonds should be the only ingredient (or maybe a little salt too). With these types of nut butters, as I’m sure you know, you’ll need to stir the oil back into the jar before measuring out. While this is a recipe using almond butter, you COULD substitute all-natural peanut butter, cashew- butter, etc.
Baking Prep: You don’t need to oil/spray/grease the pan for this recipe, the dough itself is quite oily from the nut butter. However, I recommend preparing your baking sheet with a silicone baking mat or parchment paper to ensure a no-stick result and easier clean up.
Extras: The nutty richness of almond butter and light sweetness from the protein powder are enough alone to make these cookies taste great, but toppings can be fun too. I have the instructions for a chocolate drizzle (made with sugar-free chocolate chips and coconut oil) on the recipe card, but other good ideas to elevate these low carb cookies including dusting with cinnamon or lightly press another topping (like sprinkles, chopped nuts, mini chocolate chips) into the top of the cooking before baking.
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Almond Butter Protein Cookies are a smart little snack or healthy treat that supports a low-carb, high protein and/or gluten-free lifestyle. 96 calories, 2g net carb and 6g protein each.
Course:
cookies, Dessert, snacks
Cuisine:
American
Keyword:
almond butter, protein powder
Servings: 30cookies
Calories: 96kcal
Ingredients
1cupwhey vanilla protein powder
1 ½cupnatural almond buttersmooth
3extra large eggs
Optional Chocolate Drizzle:
¼cupsugar-free chocolate chips
1teaspooncoconut oil
Instructions
Preheat oven to 350F.
Line a baking sheet with parchment paper or silicone baking mat
Combine ingredients in a large mixing bowl and stir until combined and a thick dough formed.
Scoop about 1 tablespoons of cookie dough and roll it into a ball using your hands. Place the balls on baking sheet, spaced out.
Flatten the dough balls into an approximate 2” diameter with the back of a glass or a fork.
Bake for approximately 12 minutes, or until edges turning golden brown.
Remove from the oven, let cook on baking sheet for 2 minutes. The transfer to a tray lined with paper towel for the remainder of the cooling and to help absorb any excess almond oils.
Optional chocolate drizzle: After cookies have cooled, heat chocolate chips and coconut oil in small microwave-safe bowl. Heat for 30 seconds and then stir. Return to microwave and heat in 10 second increments, stirring between, until smooth and glossy. Using spoon, drizzle onto cooled cookies. Place try in the fridge for 5 minutes to help set.
Pumpkin Protein Snickerdoodle cookies are a delightful treat that captures the very vibe of fall with every bite. Trust me, it was my pleasure to give seasonal and smart-ingredient updates to one of my favorite childhood cookies – a simple snickerdoodle rolled in cinnamon-sugar and baked with buttery-crisp edges and a soft, chewy center.
These snickerdoodle protein cookies will become nostalgic in a new way. Make them a new fall baking tradition and savor the goodness of pumpkin and a delightful blend of warm seasonal spices.
One of the best advantages of pumpkin protein cookies is their nutritional profile. Each cookie has only 68 calories and 3g of protein – I like to use protein powder in lieu of some of the flour found in traditional recipes to provide a protein boost.
I like to use Clean Lean Protein from Nuzest, but most any type of vanilla, pumpkin or unflavored protein powder can be substituted (like a whey) in the same measurement.
This infusion of protein makes pumpkin protein snickerdoodles a fantastic cookie selectin for various occasions throughout the day. Whether you’re looking for a wholesome breakfast option, a post-workout replenishment, or a guilt-free bedtime snack that will help allay any feelings of hunger in the night, these cookies fit the bill.
To make these cookies even healthier, you can opt for your preferred sugar substitute to keep the carb content in check – make sure you are using a cup-for-cup substitute (today I used Xylitol, a natural substitute that has 1/3 fewer calories than sugar, no bad aftertaste, and is low on the GI index). This low-carb adaptability allows you to savor the sweet, rich flavors of fall without compromising your dietary goals or requirements. Additionally, if you don not want to use all-purpose flour, swap in a gluten-free baking flour.
Pumpkin spice makes me nice so I'm all about these pumpkin protein snickerdoodle cookies! Easy to make, nostalgic, yummy and only 67 cal, 6.5g carb with 3g protein per cookie!
Course:
cookie, Dessert, Snack
Keyword:
cookie, fall, protein powder, pumpkin, snickerdoodle
Servings: 24cookies
Calories: 67kcal
Ingredients
For Cookies:
1/2cupbutter, softened
2/3cupgranulated sweetener with a 1:1 measure equivalent with white sugarI used xylitol
1tbspmolasses
½cupunsweetened pumpkin from can
1teaspoonvanilla extract
½cupprotein powder, vanillaOR can use pumpkin flavor or unflavored protein powder
1/2teaspooncream of tartar
1/2teaspoonbaking soda
1/4teaspoonbaking powder
1/4teaspoonsalt
½tablespoonpumpkin pie spice
1cupall-purpose flourgluten-free baking flour
For rolling:
1/4cupgranulated sweeterthe same type used for your dough
1/2teaspoonground cinnamon
Instructions
Soften butter, whisk with granulated sweetener and molasses. Whisk in pumpkin and vanilla extract until smooth.
Next stir in cream of tartar, baking soda, baking powder, salt, and pumpkin pie spice. Next stir in protein powder until combine, and then flour. Chill for 30 minutes.
When ready to bake, preheat the oven to 350F degrees and line two baking sheets with parchment paper or silpat mats. In a shallow dish or bowl, stir together the 1/4 cup granulated sweetener and 1/2 teaspoon cinnamon for rolling.
With measuring spoon, portion the dough by 1 1/2 tablespoons and roll into balls. Roll the dough in the cinnamon-sweetener mixture to coat, then arrange on the prepared baking sheet. Flatten the balls slightly (the cookies only spread a little bit as they bake). Bake for 12 – 14 minutes, until the edges are slightly golden. Cool 10 minutes on pan, then remove the cookies to a wire rack and let cool completely.
Makes about 24 cookies. 67 cal, 6.5g carb, 4g fat, 3g protein per cookie
So many reasons to make your own Chocolate Chip Protein Cookies and my gluten-free, high-protein recipe, first and foremost, will leave you drooling! They definitely satisfy that craving for something chocolaty, tender and sweet – with the addition of protein powder can help you meet your daily protein goals – which may be higher for athletes and fitness enthusiasts looking for muscle repair and growth.
Big cookie, big healthy benefits! 184 calories, 13+ grams protein, plus fiber and other nutrients!
Another great thing about homemade protein cookies is that you can bake a batch whenever the mood strikes! Yes, store-bought protein cookies may be convenient, but also come with high price tag (at least one out of my snacking budget) and less control over the exact ingredients such as the type of flour, protein, sweetener, or other ingredients which can make adhering to dietary restrictions difficult.
In terms of making this Chocolate Chip Protein Cookie work for your dietary eating preferences, there are options (see the tips below). Many protein cookie recipes online use a lot of peanut butter or nut butters – this is a nut-free protein cookie recipe. Not only for those with allergies, but to keep the calorie count around my reasonable snacking target.
This small-batch Chocolate Chip Protein Cookie recipe makes FOUR large cookies – enough to share or to portion out through the week! Each protein cookie has only 184 calories and more than grams of protein! Note: Macros can vary based on what exact ingredients you use.
A fun, 15-second tutorial for Chocolate Chip Protein Cookies!
Chocolate Chip Protein Cookie Ingredient Choices and Other Tips
Flour Choice: All-purpose flour (like used in traditional cookie recipes) definitely works in this protein cookie recipe. But you may also substitute equal amounts of an all-purpose gluten-free baking blend (I like Bob’s Red Mill Gluten-Free 1:1) or an oat flour (or oats simply ground up to be fairly smooth in a blender). For this particular batch, I used popped amaranth that I also pulsed in a blender until mostly “floury” – it gave a light and fluffy result. Amaranth is an ancient grain that is naturally gluten-free – you can purchase amaranth flour or make your own with this popped amaranth method I described. ** Note: For best results, do not use almond flour, coconut flour or other similar type of dense, low-carb flour.
Sugar Choice: Just one-quarter cup of sugar is required for this recipe, but I still opted for a lower-carb stevia-based option to tweak the overall macros. If not using a “real” sugar (including brown sugar, cane sugar, coconut sugar), make sure that you choicer lower-cal choice is a granulated, 1:1 cup measuring equivalent. If it’s a granulated, “white’ sweetener, you can add 1 tsp. molasses to give a more “brown sugary” vibe.
Protein Powder Choice: Whey protein, casein and plant-based proteins (like pea protein) will all work about the same. I suggest using a vanilla flavor in this chocolate chip cookie with protein powder. My go-to is Clean Lean Protein from Nuzest in Smooth Vanilla – it’s a pea protein with no added gunk. I love it. Save 15% with my Nuzest discount code: FITFORK
Chocolate Chips Choice: I prefer sugar-free, mini chocolate chips. Often these can be hard to find, so I’ll chop up the regular-sized, sugar-free baking chips, or just use the traditional mini chips (like Toll House), as the recipe doesn’t require too much. Feel free to use what suits you best in this small batch protein cookie recipe, even another flavor baking chip. You can even add other mixings like a couple tablespoons of chopped walnuts or pecans.
Baking Method: Bake in a conventional oven at 350F. However, since this is a smaller-batch recipe, it can also be made in a larger toaster oven (just keep a closer eye, as toaster ovens tend to brown faster IMO). Also consider using a silicone baking sheet liner so that you don’t have to spray or grease your pan, or wastefully throw away parchment paper.
Storage: If you don’t eat the protein cookies up right away, store on the counter in an air-tight container. Or, freeze cooked cookies in an air-tight, freezer zip bag for up to 6 months. Uncooked dough may also be frozen – roll into 4 balls, store in a freezer-safe container and thaw-and-bake a piece or two as needed.
Chocolate Chip Protein Cookie – Small Batch with Gluten-free Option
Prep Time
7mins
Cook Time
12mins
Total Time
20mins
Enjoy homemade cookie goodness with a boost of muscle-making protein. These Chocolate Chip Protein Cookies are all comfort food with none of the guilt. The small-batch size (makes 4) is just right to share or last a couple days!
Course:
Dessert, Snack
Cuisine:
high protein
Keyword:
chocolate chips, cookie, protein powder
Servings: 4cookies
Ingredients
½ cup flour of choiceground popped amaranth, ground oats, gluten-free baking blend, traditional all-purpose flour, etc. However, DO NOT use almond or coconut flour or similar, will be too dense.
½ cup protein powder (about 37 grams or 3 scoops of the @Nuzest plant-based protein I suggested)
¼ cup granulated sweetenerreal sugar or alternative with cup for cup equivalent measuring
¼ tsp baking powder
large egg
2 tbsp coconut oilmelted
1 tsp molassesoptional
3 tbsp sugar-free mini chocolate chipsor the baking chip and/or nuts of your choice
Instructions
Pre-heat oven to 350F.
Add popped amaranth or oats in blender and pulse-blend to a coarse but flour-y consistency. Or use an all-purpose traditional flour or all-purpose gluten-free flour.
Add protein powder, sweetener, and baking powder – pulse to combine. Pour out into mixing bowl.
Stir in egg, oil and molasses. Then add chocolate chips and work together until dough ball forms.
Divide into 4 smaller dough balls.
Place on baking sheet and press down lightly to flatten some with measuring cup.
Bake for 12 minutes or until golden brown on top. Makes 4 cookies
A great way to keep your hand mindless out of the cookie jar is to bake up a single serve cookie — when it’s gone, it’s gone! My Giant Peanut Butter Protein Cookie for One tastes nostalgically amazing, yet is packed with protein so that it fills you up and you CAN be satisfied with just one.
Actually, you may even be happy and your sweet tooth satisfied with just half a cookie — it’s HUGE! I typically eat half and save the other half for later in the day, for double the yum time!
In order to avoid heating up a big oven to bake just one cookie, I made this protein peanut butter cookie in the toaster oven — I use the Instant Oven™ 18L Air Fryer Toaster Oven which is an air fryer and multi-purpose toaster oven. Only a few minutes to put the batter together and about 9 to 10 minutes to bake. In less than 15 minutes you’ll be enjoying a fresh-from-the-oven protein dessert.
Giant Peanut Butter Protein Cookie for One is HUGE, big enough to share (or not)!
In terms of the best plant-based protein powder, I like the Clean Lean Protein Powderfrom Nuzest –it has a great nutrient profile and works for vegan, vegetarian and paleo diets. I love it for this protein powder cookie recipe and smoothies and other uses too! You can save `15% with my discount code: FITFORK .
Before baking the cookie, you want to press the dough ball out into an approximate 5″ diameter circle, and then make the fork marks which as SO nut butter cookie important. Because this protein cookie is bigger that an standard old fashioned peanut butter cookie, you can’t really to the criss-cross hatch marks. Instead, I used the tins of the for to go around the edges of the cookie with points of for going up almost to center of cookie, but not quite — this made a “center” that I then used the tips of the fork to make a bunch of little pock marks. It all looked like a flower to me in the end and didn’t puff out the design during baking either!
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A delicious, low-carb peanut butter that will make you feel nostalgic for the treats of your childhood, but offers 20g of protein and only 7g net carb. Bake it in a toaster oven! Big enough to share, but you may not want too!
Course:
Dessert, Snack, treat
Keyword:
cookie, cooking for one, peanut butter, protein powder
Servings: 1serving
Calories: 343kcal
Ingredients
2tbsp.buttersoftened
2tbspnatural-style peanut butter
2tbspgranulated stevia blend baking sweetener
1tbspliquid egg white
1/8tspbaking soda
1scoop Nuzest Lean Clean Protein Powder (chocolate or vanilla)or 2tbsp other protein powder
1tbspcoconut flour
Instructions
Mix together butter, peanut butter, stevia and egg white.
Stir in baking soda, protein powder and coconut flour. Shape into big dough ball. Press out into thick circle with clean hands.
Use tins of fork to press out remainder of way to about 1/3” thickness and approx. 5” diameter.
Bake for 9 to 10 minutes. Let cook for 5 minutes on baking sheet
