protein cookies

PEScience & Quest Nutrition Snickerdoodle Protein Cookies

I’m still working the kinks out of these cookies, but I’m getting there, I promise!

I snagged this recipe off of the PEScience instagram and immediately fell in love. Snickerdoodle anything is my jam. I wanted to share it with you in case you have any suggestions on how to improve the texture!

Baking with protein can get tricky, so trial and error is innevitable. Here’s the link the original recipe!

PEScience Snickerdoodle Protein Cookies

For my second batch, I decided I wanted to use the Quest Nutrition cinnamon crunch protein powder instead to replace the PEScience; both a whey/casein blend, so the results came out nearly identical. I also decided to decrease the cooking temp/time to 325*F for ~10minutes to see if that helped altitude is a bitch, man!!

They were still a little on the dry side, but full of flavour! 

You will need:

  • 3 scoops of Quest Nutrition protein powder in cinnamon crunch
  • 1/2 cup oat flour
  • 1/2 cup stevia sweetner
  • 1/2t or more cinnamon
  • 1/2t baking soda
  • 1/2 cup sweet potato cooked in microwave; pierce the potato all over and microwave for 8-10 minutes, turning once hallfway through
  • 1/4 cup sugar free maple syrup or sticky sweetner of choice
  • 1/4 cup unsweetened almond milk
  • 2T almond butter
  • 1 whole egg
  • 1/2t vanilla extract


  • Preheat oven to 350*F
  • Combine dry ingredients
  • Mix wet ingredients and cooked sweet potato together
  • Mix wet and dry, duh.
  • Use a silpat liner or grease a cookie sheet and plop ~1T spoonfuls of batter onto it about 1″ apart.
  • Sprinkle with additional cinnamon and bake for 10-15 minutes. YOU DON’T WANT TO OVER COOK THESE.

That does it folks! Try em out and let me know what you think!

Nutritional Facts:

  • Calories: 68
  • Protein: 8g
  • Carbs: 4.7g
  • Sugar: <1g
  • Fat: 2g

take out fake out

Asian-Inspired Take-Out Fake-Out!

Want some take away but not the extra weight/wait? HA. I made a funny.

I threw all this stuff together with some oven baked chicken and had a pretty decent take-away replacement! You could serve this over rice or quinoa, too if you felt like it, this is just what I had on hand at the time (:

Step One: 

Get all of your veggies together. I used:

  • Red cabbage
  • Broccoli*
  • Green beans*
  • Red/yellow bell peppers
  • Yellow onion
  • Minced garlic


Step Two:

Season them with salt, pepper and ginger. *Steam some, fry some. I just used a little bit of olive oil to heat up and cook the veggies I wanted to use. Use what you like and cook them to your taste (:

Step Three:

SAUCE IT! You’ll need:

  • reduced sodium soy sauce
  • brown sugar

I threw in about 1/4 cup light brown sugar with 1/2-2/3? (I eyeballed it) of reduced sodium soy sauce and whisked it all together. In hindsight I probably should have warmed it in a pan to incorporate the sugar better, but; whatever.

Making the chicken!!

  • Pre-heat the oven to 375*F.
  • Cut up some onion and place it around the chicken.
  • Pour the soy sauce mixture over the chicken and onions and cook until internal temp reaches 165F. I bet you could even marinate it for a few hours, too. But it was just as tasty without doing so. 

Once the veggies are steamed/cooked to your taste, make a little bit more of the soy sauce mixture. I made 1/2 the amount I used for the chicken, I could have used less though, so use at your own discretion! Add a sprinkle of ground ginger, if you want, I did.

Then serve up some veggies, cut up your chicken and enjoy! This would easily go well over some rice 🍚 or even broccoli and cauliflower rice too 💕