Vegan Snickerdoodle Cookies (plus protein!)

Today I’m sharing a vegan snickerdoodle cookie recipe with an added boost of plant protein, in partnership with Health Warrior. One of my favourite brands, Health Warrior, recently launched a line of Superfood Protein that’s all vegan, paleo and includes probiotics. You’re probably familiar with their chia bars, which are easily one of my favourite bars and go to snacks but what I love about Health Warrior is that they are constantly improving their recipes and ingredients with health in mind. This summer they released bars with lower sugar, and swapped out agave, which is just one example of their dedication to creating the healthiest products using the best ingredients possible.

Protein Snickerdoodles  Vegan Snickerdoodles

Likewise, you know by now that I like to keep things free of nasties and Health Warrior Superfood Protein is free of all of them as well as coconut oil.  This recipe calls for coconut butter as the fat in place of oil, which adds softness to the cookie but also a natural sweetness and keeps things a little less processed and refined. When I opened the container of vanilla protein, I could smell the vanilla right away, and it does extremely well when added to desserts. Enter vegan snickerdoodle cookies, free of refined sugars, oil and gluten. If you want to try the new Health Warrior protein, you can use the code veggiekins20 for 20% off.

Milk and cookies



  • 3/4 cup almond flour (blanched)
  • 1/4 cup arrowroot powder
  • 1 serving Health Warrior Vanilla Superfood Protein
  • 1/4 cup softened coconut butter (mixed until smooth)
  • 3-4  tbsp maple syrup (room temperature)
  • 1/2  tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2  tsp Ceylon cinnamon
  • 1/4 tsp salt
  • 1-2 tbsp almond milk as needed


  • 1/4 cup coconut palm sugar
  • 4 tsp Ceylon cinnamon (adjust to your taste)


  1. Preheat your oven to 350F.
  2. In a mixing bowl, whisk together almond flour, arrowroot powder, protein, cream of tartar, baking soda, cinnamon and salt.
  3. Next, combine your softened coconut butter and maple syrup (ensure both are at the same temperature). Make sure the coconut butter is smooth and that it is not in a separated solid/oil state. You can heat the jar if needed to combine.
  4. Add the coconut butter and maple syrup to the dry ingredients and using your hands, combine until a dough forms. I recommend using your hands to keep the coconut butter warm and make the mixing process a lot easier.
  5. If the mixture is just a tad too dry, add almond milk by the tablespoon if needed.
  6. In a small bowl, combine coconut palm sugar and cinnamon to create the topping.
  7. Roll golf ball sized balls of cookie dough, roll them in the sugar and cinnamon mixture to coat, and then press down to flatten slightly onto a lined baking sheet.
  8. Bake cookies for about 8-10 min at 350F.




Filed under: Eat, Gluten Free, High Protein, Oil Free, Sweet Treats

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BY Remy • August 28, 2018

Vegan Snickerdoodle Cookies (with added protein!) [vegan, gf, refined sugar free, oil free]

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories