Apple Pie Protein Snickerdoodle
I have always loved a good snickerdoodle, so it’s no surprise that the snickerdoodle was the first cookie I ever made when I switched to the low-carb diet. Being the lover of cinnamon I am, a snickerdoodle satisfied my cinnamon craving in a cookie form, making it one of my more common go-to recipes.
The other day I was on an apple spice kick when I had a life-changing idea… Why not add apple and nutmeg to a snickerdoodle cookie? As the wheels began to turn, I then took it a step further and decided to experiment with also adding protein powder to the mix because, well… Everything is better with Mölk. 😉
After a little experimentation, I found I had the formula to an epic new discovery. The Apple Pie Protein Snickerdoodle.
As I bit into the finished product and savored the flavors of apples, cinnamon, and nutmeg all packed together in a single cookie, I wondered why I hadn’t thought of this combination sooner. These apple pie protein snickerdoodles were simply one of the best cookies I had ever tasted!
I began taking them as a snack at work, eating them for breakfast, and of course, they were a go-to dessert in the evening! When hunting season rolled around, I made a batch to take with me. During the hunting trip, I decided to put my selfishness aside and let my grandpa try them. His reaction to the first bite was much like mine, and the first one disappeared, then a second one. While we both refrained from gobbling them all right then and there, more may have disappeared before the end of the day. 😉
There was no doubt about it this recipe was a new hit!
Ingredient List
4 Ounces Cream Cheese
1/4 Cup Unsalted Butter
1/3 Cup Brown Sugar Substitute
2 Large Eggs
1 Tablespoon Gelatin
1 Teaspoon Cream of Tartar
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Vanilla Mölk
1 Teaspoon Vanilla Extract
1 Teaspoon Apple Flavoring
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/2 Cup Coconut Flour
1/4 Cup of Diced Apples ( If you are very sensitive to sugars or really watching your carb count, you can leave these out and can still enjoy these delicious Cookies!)
For The Topping
2 Tablespoons Monkfruit/Erythritol Blend
2 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
How to Make Apple Pie Protein Snickerdoodles
If you have made any traditional cookie recipe, the steps for a low-carb snickerdoodle are much the same. Begin by preheating your oven to 350° Fahrenheit, and line a cookie sheet with parchment paper.
Remember, when baking low-carb, parchment paper is your friend! When I first began baking low carb, I tried to cut corners and did not use parchment paper. After my first tray of very stuck cookies, I swiftly switched to using parchment paper every time I baked any cookie! After that my cookies came off the sheet not only intact but also with ease!
Once you have started your oven and prepped your cookie sheet, it’s time to start mixing! Using a stand mixer, cream the cream cheese, butter, and sweetener in a mixing bowl until you have a smooth creamy mixture as pictured below.
Next, add the eggs one at a time and mix on low until everything has been evenly incorporated. You may have to stop the mixer and scrape the sides a time or two, to ensure everything has been mixed evenly.
Once the eggs have been mixed in, add the gelatin, cream of tartar, baking soda, salt, Mölk, cinnamon, nutmeg, and vanilla. Mix again until everything has been evenly distributed.
Now carefully measure your coconut flour and mix it in. I cannot stress enough how important it is to measure your coconut flour exactly! Coconut flour absorbs moisture and lots of it! If you heap your measuring cup even a little you may find yourself with a dry crumbly dough, and your cookies may turn out crumbly, crunchy, and less than desirable.
When you first mix in the coconut flour, you may think your dough seems too sticky and you may be tempted to add more flour, but I strongly urge you not to! Let the dough rest for a few minutes before rolling the dough into balls. As the dough rests the coconut flour will absorb moisture, and you will find the texture of your dough will change significantly!
While waiting for the coconut flour to absorb, go ahead and mix your apple pieces in (if using), then prepare your cinnamon mixture.
To make the topping, combine your monk fruit blend, cinnamon, and nutmeg in a bowl. Using a fork or small whisk combine the mixture until well mixed.
Once your dough has rested for a few minutes, roll the dough into 1 1/2 inch balls, then roll them in the sugar mixture, and place about two inches apart on the prepared baking sheet. You will find the dough to still be fairly sticky, and there’s no question you will get messy! To help minimize the stickiness, put a little olive oil on your hands before rolling. While this won’t eliminate the mess completely it will help out a ton!!!
If your dough is still too sticky to work with add another tablespoon or two of coconut flour until you have a consistency you can work with.
Now that you have your cookie sheet full of cookies, lightly flatten the top of the cookies with the palm of your hand. Bake for 12-14 minutes or until the tops have begun to crack and the edges have begun to brown.
Remove your snickerdoodles from the oven, and let them cool before removing them from the pan. Once they have cooled completely remove them from the baking sheet, pour yourself a cup of coffee, and enjoy!
Apple Spice Protein Cookies
Ingredients
- 4 Ounces Cream Cheese
- 1/4 Cup Unsalted Butter
- 1/3 Cup Gold Monk Fruit Blend (Or your favorite brown sugar substitute)
- 2 Large Eggs
- 1 Tablespoon Cream of Tartar
- 1/2 Teaspoon Baking Soda
- 1/2 Cup Vanilla Mölk
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Apple Flavoring
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/2 Cup Coconut Flour
- 1/4 Cup Diced Apples (Optional)
Topping
- 2 Tablespoons Monkfruit/Erythritol Blend
- 2 Teaspoons Cinnamon
- 1/2 Teaspoon Nutmeg
Instructions
- Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
- Using a stand mixer, cream the cream cheese, butter, and sweetener in a mixing bowl until you have a smooth creamy mixture.
- Next, add the eggs one at a time and mix on low until everything has been evenly incorporated. You may have to stop the mixer and scrape the sides a time or two, to ensure everything has been mixed evenly.
- Once the eggs are mixed in, add the gelatin, cream of tartar, baking soda, salt, Mölk, cinnamon, nutmeg, and vanilla. Mix in the coconut flour, then add the chopped apples if using, and let the dough rest for about ten minutes to thicken.
- In a small bowl combine the sweetener, cinnamon, and nutmeg. Roll the dough into 1 1/2 inch balls, then roll them in the sugar mixture, and place them on the prepared baking sheet about 2 inches apart. Put a little bit of olive oil on the palm of your hands to help keep the dough from sticking. If the dough is still too sticky to roll, add another tablespoon or two of coconut flour.
- Once you have your cookie sheet full of cookies, lightly flatten the top of the cookies with the palm of your hand. Bake for 12-14 minutes or until the tops have begun to crack and the edges have begun to brown. Remove from the oven, and let cool completely before removing from the pan.
Notes
Nutrition
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