Photo of Two-bite snickerdoodle cookies by WW

Two-bite snickerdoodle cookies

Points® value
Total Time
25 min
10 min
10 min
High-protein pancake mix (such as Kodiak or Flourish brands) is the easy starting point for these cinnamon-rich cookies. They bake up crispy on the outside and slightly chewy on the inside; store them in an airtight container at room temperature for up to 3 days.


Monk fruit sweetener with erythritol

¾ cup(s), divided

Canola oil

2 tbsp(s)

Vanilla extract

1 tsp(s)


1 large

Ground cinnamon

1¼ tsp(s), divided

High protein pancake mix

1¼ cup(s)


  1. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
  2. In a large bowl, combine ½ cup plus 2 tbsp of the monk fruit sweetener, 2 tbsp water, canola oil, vanilla, and egg. Beat with an electric mixer at medium speed until well combined, 1 to 2 minutes. Beat in ¾ tsp cinnamon. Add the pancake mix; beat at low speed until a smooth dough comes together.
  3. In a small bowl, combine the remaining 2 tablespoons monk fruit sweetener and ½ tsp cinnamon. Divide the dough into 16 equal portions, rolling each into a ball. Roll the dough balls in the cinnamon mixture and arrange on the prepared sheet pan. Flatten the dough balls slightly. Bake until lightly browned around the edges, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack.
  4. Serving size: 1 cookie