This delicious, healthy cookie dough treat is single serving and tastes EXACTLY like a snickerdoodle cookie dough batter! Just one bowl and five minutes is needed to whip up this sweet, creamy and nutrient-dense treat- It’s gluten-free, vegan, chock full of protein and comes with a paleo and refined sugar-free option- The perfect recipe for breakfast too!
Excuse me as I seem to stick to certain flavors for a week before moving to a new one.
It seems like this week has been a hit with the cinnamon and I don’t mind one bit…except for the fact that I’ve run out of my all time favorite cinnamon. I know this sounds so silly, but I swear NO CINNAMON IS CREATED EQUAL. I’m not even kidding you- Back in Australia, I even did a cinnamon test by using different types in oatmeal over the course of the week.
Dutch cinnamon (using Australia’s most popular brand)- Tasteless. Even 1 tablespoon in oatmeal just turned it gritty.
Cinnamon (generic store bought brand)- Same as above. Less gritty (oh, the irony).
Cinnamon sticks (Australia’s most popular brand)– It looked like a floating cigar. It also smelled nice but had no flavor.
Cinnamon sticks (Gourmet brand which cost an arm, a leg and Niki’s weave)– What a waste of Niki’s weave.
Costco Saigon Cinnamon (The size of a small child and 1 shake = a cinnamon shower)– BINGO .
My mum tried to convince me that your yearly membership price of $60 was a waste- She would have been right, had it not been for your saving grace in cinnamon form. (Non-Australian friends- The Australian Costco is NOTHING like what you are probably used to. We don’t have any of the bulk fancy almond butters, grains etc. Just ramen noodles and cinnamon).
Let’s talk today’s epic recipe for Snickerdoodle cookie dough for one because friends, it’s a game changer. It’s no secret that having breakfasts which taste like dessert is pretty standard and by pretty standard, I mean a staple. While today’s recipe wasn’t specifically intended to be eaten for breakfast, it was the alternate to the pumpkin cookie dough for one.
FOR ONE. FOR ONE. FOR ONE.
AKA for my greedy self and no one else.
This healthy snickerdoodle cookie dough for one tastes exactly like snickerdoodle cookie dough batter before you place it in the oven. Sorry, correction. Before you place 3/4 of it in the oven, after tasting the batter multiple times. Unlike traditional snickerdoodle cookie dough, this healthy version is packed full of the good stuff without sacrificing on taste. It’s creamy, thick and when eaten cold from the fridge= perfection. It’s packed full of protein, fiber and even a serving of fruit! Not only is it gluten-free, vegan and dairy-free, it comes with a paleo and refined sugar-free option.
For those who want some extra delicious (and healthy!) sweetness on top, feel free to add the cinnamon-spiked glaze. Totally not necessary and by totally not necessary I mean you’d better top your damn healthy snickerdoodle cookie dough with it. 🙂
Time-saving hack- This is freezer friendly and can be batch made- I made 5 servings in one go (10 all up, including 5 of the pumpkin cookie dough) and had breakfast set for 10 days.
Okay, fine. 7 days. 3 servings were snacked on.
Make this healthy Snickerdoodle Cookie Dough for one but please…Costco pitstop first if the Saigon Cinnamon isn’t in your pantry.
Healthy Snickerdoodle Cookie Dough for One
- 1/2 cup unsweetened applesauce
- 1/2 cup protein powder of choice I tried a brown rice blend, casein brand and paleo brand
- 1 tsp cinnamon
- 1/2 cup gluten-free oat flour can substitute for coconut flour or almond flour for paleo version*
- 1 T + granulated sweetener of choice optional**
- 2 T cashew or almond butter***
- 1 T maple syrup can sub for agave or another sticky sweetener
- 1 T + dairy free milk of choice****
For the optional Cinnamon glaze
For the protein packed Cinnamon Roll Glaze
- 3 T vanilla protein powder
- Milk to thin out
- Cinnamon for dusting
- In a mixing bowl, combine the applesauce, protein powder, cinnamon, flour of choice and sweetener and mix very well.
- In a small microwave-safe dish or stovetop, melt the nut butter with the maple syrup and add to the dry until fully incorporated.
- Using a tablespoon, add dairy free milk of choice until desired consistency is reached. Set aside.
- In a small bowl, prepare your cinnamon glaze by combining all ingredients and thin out with milk of choice until an icing is formed. Pour icing over the cookie dough, dust with cinnamon and sugar and enjoy!
** My protein powder(s) were sweetened so I used 1 tablespoon. Adjust to suit your desired taste.
*** I prefer almond or cashew as they aren't overpowering- Peanut butter was too prominent
**** Depending on the combination of flour and protein powder you use, you'll need more.
This can be prepped in advance and is freezer friendly. Adapted from Healthy Pumpkin Cookie Dough for One
How plausible is your cinnamon palette?
Do you have a Costco membership? I haven’t been to one here!