If you love cinnamon rolls but want a healthier option that will provide you with extra nutrition (and won’t take that long to make), then this recipe for cinnamon roll protein cookies is just what you need. These soft and chewy cookies are packed with protein – 4g of protein per cookie, making them the perfect snack to help you power through your day. With just the right amount of cinnamon and sweetness, these cookies will satisfy your cravings without the guilt.
Why try these cinnamon roll protein cookies
Gluten-free These cookies are made with naturally gluten-free oat flour.
Packed with protein This cookie recipe is a great way to get some extra protein while snacking. It calls for 40g of whey protein powder, resulting in each baked cookie containing 4g of protein. Eating 3 cookies per serving will give you over 12g of protein.
Fit & healthy of cinnamon rolls Fewer calories, more protein, and (almost) the same cinnamon roll satisfaction – who would resist it?
What are these cinnamon roll protein cookies made of
Oat flour Finely ground oat flour is the best to be used here. If you don’t have any at home but have oats, place them in the high-speed blender or food processor and grind them until they become a fine powder.
Butter Soften to room temperature.
Honey I recommend using liquid sweetener for the dough as it nicely offsets the drying and crumbly texture of whey protein powder and gives the dough better properties. It can be substituted with maple syrup.
Baking powder Leavening agent.
Whey protein powder Unflavoured and unsweetened. Vanilla flavor can work, too.
Cinnamon powder is what makes the cinnamon rolls an irresistible sweet treat.
Granulated sweetener I used erythritol.
Cream cheese icing Made of cream cheese, milk (diary or non-diary) and powdered sweetener. I used powdered erythritol.
Cinnamon Roll Protein Cookies (12g of protein, gluten-free)
Ingredients
For the dough
- 1 cup (105g) oat flour
- 1/4 cup + 1 tbsp (70g) butter soften to room temperature
- 50g (2 1/2 tbsp) honey
- 1/2 tsp baking powder
- 1/3 cup (40g) whey protein powder unflavoured and unsweetened
For cinnamon filling
- 3 tbsp cinnamon powder
- 3 tbsp (36g) butter soften
- 3 tbsp (37g) granulated sweetener (I used erythritol)
For icing (optional)
- 1 tbsp cream cheese
- 1-2 tbsp milk can be plant-based
- 1 tbsp powdered sweetener (I used erythritol)
Instructions
For the cookies
- In a large bowl, mix together all dough ingredients until well combined.
- Pack the dough in a plastic wrap and refrigerate for about 30 minutes.
- While the dough is chilling prepare the cinnamon filling. Add cinnamon, butter and granulated sweetener to a small mixing bowl and mix until well incorporated. Set aside.
- Take the dough out of the refrigerator and preheat the oven to 180C/350F and line the baking sheet with parchment.
- Roll out the dough into a square or rectangular shape of about 1/4 inch thickness. (Mine was about 25x25cm / 10×10 inches big.)
- Spread the prepared cinnamon filling evenly on the rolled out dough and roll it into a log.
- With a sharp knife, cut the dough log into 12 thick slices of 1/2 inch thickness and place them on the baking sheet.
- Bake for 8-9 minutes or until the edges get a slightly golden brown.
- Let cool completely before serving drizzled with cream cheese icing. While the cookies are cooling make the icing.
For the cream cheese icing (optional)
- Mix together cream cheese, milk, and powdered sweetener in a small bowl.
- Spread over cookies with a spoon or use pipping bag (DIY pipping bag – plastic bag with a corner cut off) to drizzle the icing over cooled cookies.