peanut butter amaretto protein snickerdoodles
These peanut butter amaretto protein snickerdoodles are loaded with protein, fiber, low on carbs, and are exploding with flavors!!
Servings Prep Time
12cookies 20minutes
Cook Time
6-8minutes
Servings Prep Time
12cookies 20minutes
Cook Time
6-8minutes
Ingredients
dry ingredients
wet ingredients
toppings
Instructions
  1. Preheat oven to 350. Set baking pan with parchment paper.
  2. In large bowl, add eggs, extracts, syrup, peanut butter, peanut oil. Mix thoroughly. Set aside.
  3. In separate bowl, add almond flour, protein powder, cinnamon, cream of tartar, baking soda, stevia. Mix thoroughly.
  4. Gradually pour dry ingredient bowl contents into larger wet ingredient bowl while mixing. Mix thoroughly until dough forms.
  5. 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.
  6. Bake in oven for 6-8 minutes. Remove from oven promptly.
  7. Sprinkle cinnamon on both sides of cookie. Drizzle peanut butter on top. Add chopped peanuts. Enjoy!
Recipe Notes

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.**