"What on earth is a Snickerdoodle?"
I asked the same question when I heard this slightly bizarre word.
A Snickerdoodle is a cookie that combines common cookie ingredients- sugar, fat and flour, however what makes the Snickerdoodle Cookie unique is cinnamon sugar, which coats the cookie before it's baked.
Sounds pretty good, huh!
"But wait, the picture above looks nothing like a cookie?!"
Yes, you're quite right, although here I've created the most mouthwatering fluffy cupcakes inspired by Protein Pow's Snickerdoodle protein bar that tastes just like a real thing, but with another level of nutritional benefits.
For more information on Protein Pow and other inspired recipes, click here.
Love Alex, Ballerina Bites. xx
PS: Be sure to tag me @ballerina_bites so I can see your wonderful recreations!
1/2 cup spelt flour (alternatively use buckwheat or brown rice flour for GF option)
1/2 cup almond meal
1/2 cup coconut sugar
1/2 tbsp cinnamon
1 tsp baking powder
Pinch of salt
1/2 large ripe banana, mashed
1/2 cup plant-based milk of choice
1 1/2 tbsp coconut oil, melted
1 tbsp apple cider vinegar or lemon juice
1 tsp vanilla extract
1x snickerdoodle protein bar by Protein Pow, thawed
125g tub unsweetened coconut yoghurt (I like Coyo)
Preheat the oven to 170°C fan.
Grease and flour a x6 cupcake/ muffin tray.
Combine all dry ingredients in a large bowl.
In a smaller bowl, stir together the wet ingredients before adding to the dry ingredients.
Gently stir together until it creates a thick batter.
Spoon mixture between the cupcake/ muffin tray, before baking for 25-30mins or until a skewer is clean when inserted.
Allow to cool.
Meanwhile chop protein bar into 3, before rolling into balls then shaping into a cookie.
Bake on a lined tray for 8-10mins or until golden.
Allow to cool before slicing in half.
Once cupcakes and cookies are cool add a dollop of coconut yoghurt to each cupcake.
Top with cookie halves and finish with a sprinkle of bee pollen.
Makes 6 cupcakes
Recipe can be easily doubled.