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Protein Snickerdoodles

style="font-size:15px">(*Macros per serving)

15 min
40 min
  • 1 tbsp flaxseed meal
  • 2 tbsp water
  • ⅓ cup creamy peanut butter
  • ¼ cup maple syrup
  • ½ tsp Baking soda
  • 2 tbsp Gold Standard 100% Plant Protein powder Vanilla
  • 2 tbsp coconut flour
  • 1 tsp Cinnamon
  • 2 tbsp Coconut sugar or baking sweetener alternative


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. To a small bowl, combine flaxseed meal and water. Let sit for 5 minutes.
  3. In a large mixing bowl, use a handheld mixer to combine peanut butter, maple syrup, and flax egg until creamy. Add baking soda, protein powder, and coconut flour. Use a wooden spoon or spatula to combine until a soft dough forms.
  4. Whisk together cinnamon and coconut sugar in a small bowl. Take a small cookie scoop to portion dough. Roll into balls. Roll balls in cinnamon-sugar mixture to coat.
  5. Place on the prepared baking sheet. Slightly flatten down each ball with the back of a fork.
  6. Bake for 12 minutes. Allow cookies to cool for 5 minutes before transferring to a wire cooling rack.