I have fond memories of making cookies in preschool as one of our activities. I went to a Montessori preschool back in the day, and we actually did fun stuff like that. Yes, I truly remember making cookies and the fact that they were snickerdoodles. I don’t recall how they tasted, but given that I remember doing it after 40 years or so probably means they were tasty.
Snickerdoodles also happen to be one of The Kid’s favorite cookies so we make them every now and then. Naturally as part of the experimenting and fun playing around with protein cookies, snickerdoodles had to be one of the flavors. Pretty simple to make and I’m excited to have them join their chocolate chip, birthday cake, and gingerbread friends.
Copycat Lenny and Larry’s Snickerdoodle Cookies
- 1/4 cup (30g) white whole wheat flour
- 2 Tbsp (15g) vegan pea and rice vanilla protein powder
- 2 Tbsp (24g) sugar, divided
- 1/4 tsp baking powder
- 1/4 tsp xanthan gum
- 1 Tbsp (14g) dairy free butter, softened
- 1/2 tsp vanilla
- 1/4 tsp butter extract
- 2 Tbsp water
- 1/4 tsp cinnamon
Preheat oven to 350 degrees. Mix the flour, protein powder, 1 Tbsp of the sugar, baking powder and xanthan gum in a small bowl and add the butter. Mix with a fork to cream in the butter. The mixture will be dry and crumbly. Add the vanilla and water, and mix until the dough begins to come together.
Divide the dough in half and form each half into a small ball. I just rolled it a little between my palms. Mix the remaining tablespoon of sugar with the cinnamon, and roll each ball to coat the outside. Put each ball onto a cookie sheet and press it flat to about 3 inches around and just under 1/2 inch thick.
Bake at 350 degrees for 8-10 minutes. Remove from oven and cool.
Makes 2 cookies at approximately 177 calories each – 8g protein, 25g carbs, and 5g fat.
- I used Orgain Vanilla Bean which is a vegan pea and rice protein blend. Vegan proteins are a different texture than dairy based proteins so keep this in mind if you try a different one. The pea and rice are closer in texture and holding power to flour than you get with whey or casein. They also add a little fiber to the cookies.
- I used Smart Balance Original Dairy Free Spread for my fats. I’ve seen recipes that use coconut oil so that may work but it could change the texture and taste.
- If you like a sweeter cookie, you could increase the sugar in the recipe by another tablespoon or so.
I also made version of the chocolate chip and snickerdoodle cookies using plain whole wheat flour which is a different strain of wheat. It tends to be drier and more coarse than white wheat flour. The cookies turned out a little grainy but they were still moist and held together well for me. It’s an option to use that flour along with white or white wheat depending on what you have.
I’m happy to give more details if you need it on anything I used and answer questions. If you try a variation that works well or definitely doesn’t work, let me and others know in the comments below. After all the recipe testing, I have a very full and happy freezer of cookies now!
Do you have a crazy childhood memory like this that stands out in your mind?