Makes ~12 cookies
Ingredients
Cookie Dough
- ½ cup light cream cheese, softened
- ¼ cup butter (or light butter), softened
- ½ cup sugar (or granulated sweetener)
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup oat flour (blended oats)
- ½ cup vanilla protein powder
- ½ tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
Cinnamon Sugar Coating
- 2 tbsp sugar or sweetener
- 1½ tsp ground cinnamon
Instructions
- Preheat oven to 175°C / 350°F. Line a baking sheet with parchment.
- Cream base
Beat cream cheese, butter, and sugar until smooth and fluffy. - Add wet ingredients
Mix in egg and vanilla. - Dry ingredients
In a separate bowl, whisk oat flour, protein powder, baking soda, cream of tartar, and salt. - Combine
Mix dry into wet until a soft dough forms. Chill 20–30 minutes (important). - Roll & coat
Roll dough into 1½-tbsp balls. Roll in cinnamon sugar. - Bake
Bake 9–11 minutes until edges are set and centers look slightly underbaked. - Cool
Let cookies rest on the tray 5 minutes — they’ll firm up but stay soft.
Macros (Approx, per cookie – 12 cookies)
- Protein: 7–9 g
- Calories: ~120–130
- Fat: moderate
- Sugar: can be reduced with sweetener
Tips for Best Texture
- Use a whey-casein blend protein if possible (softest result)
- Don’t overbake — snickerdoodles should stay pale
- Chill dough = thicker, bakery-style cookies
Optional Variations
- Lower-fat: Use all light cream cheese, no butter
- Extra protein: Add 1 tbsp Greek yogurt
- Stuffed: Hide a cube of cream cheese inside 👀
- Pumpkin spice: Swap cinnamon for pumpkin spice
