Baked Snickerdoodle Protein Breakfast Cookies
Crispy on the outside and soft in the center, these cinnamon-spiced breakfast cookies deliver 30 grams of protein. Made egg-free and dairy-free with oat flour and creamy almond butter for sustained morning energy.
Prep
8 min
Cook
12 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Marie + Lila
Marie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
8 min
Cook
12 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Whisk · Mixing bowl
Time saver
Store leftover baked cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Do these three things first
- 1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 350°F (175°C) and…
- 01
Preheat your oven to 350°F (175°C) and…
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Tap card to mark done - 02
Whisk together 40g oat flour
In a medium mixing bowl, whisk together 40g oat flour, 30g snickerdoodle protein powder, 1 tsp ground cinnamon, and 0.5 tsp baking powder until evenly blended.
Look for: evenly blended
Tap card to mark done - 03
Add 16g almond butter and 60ml unsweetened…
Add 16g almond butter and 60ml unsweetened almond milk to the dry ingredients.
Tap card to mark done - 04
Stir with a spoon until a thick
Stir with a spoon until a thick, uniform cookie dough forms. If the dough feels too dry, add an additional teaspoon of almond milk.
Look for: a thick, uniform cookie dough forms
Tap card to mark done - 05
Scoop the dough into 4 small
Scoop the dough into 4 small, equal portions on the lined baking sheet.
Tap card to mark done - 06
Lightly press each dough ball down with…
Lightly press each dough ball down with your fingers to form small round cookie discs about 0.5 inch (1.2 cm) thick.
Tap card to mark done - 07
Bake in the preheated oven for 10…
Bake in the preheated oven for 10 to 12 minutes until the edges are golden brown and set to the touch.
Look for: the edges are golden brown and set to the touch
Tap card to mark done - 08
Remove from the oven and allow the…
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes so they firm up before serving.
Allow: 5 minutes
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