Copycat Crumbl Snickerdoodle (lower calorie)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat & Prep: Heat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

2. Combine Dry Ingredients: In a medium bowl, whisk the oat flour, vanilla protein powder, monk fruit white and brown sweeteners, cream of tartar, baking soda, ½ tsp cinnamon, and salt.

Step 3

3. Form the Dough: Fold in the Greek yogurt and vanilla extract. Mix until a cohesive, moldable dough forms. If slightly sticky, chill in the fridge for 5–10 minutes.

Step 4

5. Shape & Chill: Scoop the dough into 4 equal balls and chill for at least 30 minutes. Once chilled: Roll in cinnamon sugar. Dust any remaining cinnamon-sugar directly over the tops.

Step 5

6. Bake: Bake for 8–10 minutes. Do not overbake—the edges should just be set while the centers stay pale and soft.

Step 6

7. Cool & Serve: Let cool on the sheet for 10 minutes to firm up.

Step 7

Frosting: Drain the yogurt: If you see any liquid pooling at the top of your Greek yogurt container, pour it out before measuring. You want the yogurt as thick as possible.Cream the fats first: Whisk the room-temperature cream cheese and monk fruit sweetener together first until completely smooth and free of lumps.Add the rest: Stir in the Greek yogurt, vanilla, and cinnamon.Thicken to taste: Add 2 teaspoons of the sugar-free pudding mix (vanilla, white chocolate, or cheesecake flavor work perfectly). Whisk vigorously for 1 minute.The Secret Step: Let the icing sit in the fridge for at least 15 to 30 minutes before putting it on your cookies. The pudding mix will continue to absorb liquid as it sits, making it incredibly thick and spreadable.