I’ve been working on a peanut butter protein cookie for awhile now, and I didn’t want to just create a basic peanut butter cookie, I wanted to mix some different flavors together, create a unique combination, and put my own twist to it. It wasn’t really coming together like I wanted it to, and so it went to the back burner for awhile.
During this time, I was on that pancake/waffle/crepe craze where ideas just kept flowing, and I wanted to roll those recipes out one after the other. Then, I started experimenting with amaretto/almond extract, and implemented that into some of those recipes—
That instantly became my current favorite ingredient to work with. I absolutely love that stuff!
I eventually got to working on a snickerdoodle cookie, and after a couple of tries, I thought “why don’t I combine this with a peanut butter cookie, and add my new obsession, amaretto, to it?”
After a few taste tests with friends and coworkers, and some tweaks here and there, I’m happy to say, the end result is nothing short of spectacular!
So, without further adieu….Enter….my Peanut Butter Amaretto Protein Snickerdoodles!!
Amaretto, or its very equivalent-tasting substitute, almond extract, is an ingredient I recently started adding to some of my recipes, and I can’t get enough of it! I love its flavor, and how it just compliments everything else you pair with it, whether it be dark chocolate, banana, berries, cinnamon, mixed nuts, peanut butter.
Even though their flavors are pretty much identical, I mostly prefer to use the extract over the amaretto because it provides less sugars, and I feel that the flavor from the extract is just waaay more intense and concentrated.
So it only felt natural to include it with these peanut butter/ snickerdoodles!
I used almond flour and whey protein powder for the base of these protein snickerdoodles. I love almond flour for its high protein, high fiber, low carb content. This is my go-to flour of choice for the majority of my protein recipes, as its nutritional content is far superior to other flours you’ll find at health food markets.
And it’s no doubt, definitely a much better, and healthier choice than the regular all purpose flour used in a basic snickerdoodle cookie!
Per 1/4 cup, almond flour has about 5g carbs, 3g fiber, while all purpose flour has about 22g carbs, and less than 1g fiber. WOW. No contest there, guys…
Just like regular snickerdoodles, these protein snickerdoodles maintain their chewy texture, its moistness, and amps up its flavors. A key ingredient for maintaining that chewiness is cream of tartar. This is a very important ingredient in these cookies—don’t neglect this!!
These cookies really puff up in the oven as a result of this, and once you bite into them, they’re super chewy and very moist!
Here are the nutritional benefits of some of its main ingredients:
Peanut butter, which is basically grounded up peanuts, contain about 8 grams of protein per ounce, this is more than all other nuts. Peanuts contain bioactives like flavonols and phenolic acids, that provide numerous health benefits. Studies have shown that resveratrol (found on the peanut skins), a bioactive found in only a few foods, may help lower risks of cancer, Alzheimer’s disease, and diabetes.
Almonds, which are basically ground up to create almond flour, are a nutritional powerhouse that are good sources of protein, fiber, vitamin E, riboflavin, magnesium, manganese, calcium. They contain a special kind of vitamin E called gamma-tocopherol—studies show this antioxidant to be a powerful cancer fighter. Their high fiber content helps aid digestion, and studies have shown that certain components in almonds provide probiotic benefits within the digestive tract.
Cinnamon is widely considered as the most antioxidant-rich natural spice available in the world. The antioxidants found in cinnamon are believed to maybe help fight cancer, protect cells from DNA damage, slow the aging process, and help fight disease. Cinnamon also contains certain compounds that has been known to maybe help fight viruses and infections.
OK, here’s what you’ll need for these Peanut Butter Amaretto Protein Snickerdoodles:
(Stevia and peanut oil is optional, but recommended!)
For other tasty protein cookie recipes, check out my Mocha Chip Hazelnut Protein Cookies!! Or my Best Ever Chocolate Chip Protein Cookies!!
Quick note: After much trial and error, I’ve found that rolling the dough in cinnamon BEFORE baking, just like a traditional snickerdoodle, results in significant browning, and a burnt cinnamon topping. NOT good! This cookie comes out much better when you just sprinkle the cinnamon on both sides of the cookie AFTER it has baked.
More info in the recipe notes below!
Alright then, let’s get to it!!
| Prep Time | 20 minutes |
| Cook Time | 6-8 minutes |
| Servings |
cookies
|
- 1 3/4 cup almond flour
- 2 scoops vanilla whey protein powder
- 1 tbsp cinnamon
- 3 tsp cream of tartar
- 1.5 tsp baking soda
- 1 tsp stevia (optional)
- 2 whole eggs
- 1 tsp vanilla extract
- 2 tsp almond extract
- 2 tbsp maple syrup
- 1/2 cup peanut butter
- 1 tbsp peanut oil (optional)
- peanut butter
- cinnamon
- peanuts (chopped)
Ingredients
dry ingredients
wet ingredients
toppings
|
|
- Preheat oven to 350. Set baking pan with parchment paper.
- In large bowl, add eggs, extracts, syrup, peanut butter, peanut oil. Mix thoroughly. Set aside.
- In separate bowl, add almond flour, protein powder, cinnamon, cream of tartar, baking soda, stevia. Mix thoroughly.
- Gradually pour dry ingredient bowl contents into larger wet ingredient bowl while mixing. Mix thoroughly until dough forms.
- Using hands, form small balls of dough, rolling it together with both hands. Lay onto baking pan. Flatten the ball, pressing down on it using the back of a fork. Repeat until all dough is used. Makes about 12 cookies.
- Bake in oven for 6-8 minutes. Remove from oven promptly.
- Sprinkle cinnamon on both sides of cookie. Drizzle peanut butter on top. Add chopped peanuts. Enjoy!
If you prefer to use amaretto liqueur instead of almond extract, the substitution ratio is about:
2 tbsp amaretto liqueur = 1/2 tsp almond extract.
-Since you will be adding more liquid, you may need to add a bit more flour or protein powder to get consistency of the dough just right.
-Stevia and peanut oil is optional, but recommended!
-While mixing, if the dough is too dry, add some water. If the dough is too wet, add more flour or protein powder.
-Once everything is mixed, the dough should be kinda oily, and moist, but dry enough to be able to roll it into small balls of dough with your hands.
-You can use a small ice cream scoop to make even-sized cookies.
-Rolling the cookie dough in cinnamon before baking results in significant browning and a burnt cinnamon topping. Not good! I found that this cookie comes out much better when you sprinkle the cinnamon AFTER it has baked.
-Once the cookies have cooled, store them in an airtight container and keep them in the fridge. Should be good for about a week. Enjoy guys!
Did you try this recipe? How did it turn out for you? I would love to hear from you! Sound off in the comment section below or use the social media links you see above or throughout the blog. Thanks guys!!
**Nutritional information is an approximation using Nutrifox, information from Google, and my own calculations to the best of my knowledge. It is not the definitive values or guaranteed to be 100% accurate information. Use only as a reference.**
