Cinnamon Snickerdoodle Cookies Cellucor
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598 Calories
69 g Carbs
51 g Protein
13 g Fat
Total Time
1 serving

Just the word "snickerdoodle" brings up memories of rich, cinnamon-sugar cookies baked until they're crispy around the edges yet still soft in the middle. Turn this old classic into a macro-friendly option that won't ruin your diet—and might even help boost your gains.


  • ¼ cup pancake mix
  • ¼ cup oatmeal, cooked
  • 1 tsp cinnamon
  • 1 tsp splenda
  • 1 scoop cellucor COR-Performance, Cinnamon Swirl
  • 1 serving 3.5 oz shelf stable puddings, vanilla, ready-to-eat, fat free
  • 1 whole egg
  • ½ cup nonfat plain Greek yogurt
  • 1 tsp water
  • 10 g natural peanut butter

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  1. Grind 1/2 cup oatmeal into a fine powder. Pour the powder into a mixing bowl and add the dry ingredients: pudding mix, PB lean, Cellucor whey, baking powder, Splenda, cinnamon, and pancake mix.
  2. Add egg and Greek yogurt. Slowly pour in water to soften the mixture. A dash of water should be enough to form a batter. Keep mixing until the batter is thick.
  3. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil and coat it with cooking spray.
  4. Spoon the batter onto the sheet, leaving an inch between each dollop.
  5. These bake quickly, so check them after 7-8 minutes in the oven. The bottom should be a slightly golden-brown color and the top should be fluffy.
  6. Allow to cool for 10-15 minutes. Enjoy!

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