I had to… it was fate! Snickerdoodle Protein Cookies made with Physique Enhancing Science Select Protein in Snickerdoodle flavor. These turned out uber delicious and super soft! If anything, I had hoped for a bit more crunch, but I probably would have needed a bit more oil or butter to make that happen and the macros are better this way (oh well, can’t have everything). 

snickerdoodle protein cookies

Don’t get me wrong, I still couldn’t stop eating them and would totally make them again only I’m out of Snickerdoodle protein! I swear, the stuff is like like crack. I suppose a vanilla or cinnamon flavored whey would also work, though obviously wouldn’t be exactly the same. 

snickerdoodle protein cookie

These cookies are the perfect post-workout or anytime snack, and don’t worry and it’s totally okay to have 2… 3… or even 4! Recipe below 🙂

Snickerdoodle Protein Cookies
Makes 1 dozen
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  1. 93g (3 scoops) PE Science Select Protein in Snickerdoodle (or cinnamon or vanilla flavor protein)
  2. 1/2 cup oat flour
  3. 1/2 cup baking stevia (or sweetener of choice)
  4. 1/2 tsp. cinnamon
  5. 1/2 tsp. baking soda
  6. 1/2 cup sweet potato, skinned and mashed
  7. 1/4 cup sugar free pancake syrup (or honey)
  8. 1/4 cup unsweetened almond milk (or milk of choice)
  9. 2 tbsp. tahini (or almond butter)
  10. 1 whole egg
  11. 1/2 tsp. vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Combine dry ingredients (through baking soda) in a medium mixing bowl.
  3. Bake one sweet potato (or cook in the microwave), remove skin, and measure out one half cup.
  4. Add sweet potato and other wet ingredients (through vanilla) to dry ingredients, mixing until combined.
  5. Lightly spray a baking sheet with cooking spray and drop tablespoons of batter about 1" apart.
  6. Sprinkle with a bit more cinnamon (optional).
  7. Bake for 14-16 minutes until set in the middle but still soft. Enjoy!
  1. Calories (per cookie): 77kcal, Fat: 2.6g, Sat fat: 0g, Carbs: 6g, Fiber: 1g, Sugar: 1g, Protein: 8g, Sodium: 125mg
No Excuses Nutrition


    • Hi Rosie, what I used is baking stevia, which measures cup for cup like sugar. It is NOT the same at pure stevia, as it has maltodextrin added for bulk. If using pure stevia powder or liquid, use only half a teaspoon. Hope this helps!

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