Best Healthy Snickerdoodles
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5.0
63 reviews
Excellent
Best Healthy Snickerdoodles
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These melt-in-your-mouth healthy snickerdoodles are soft, chewy, and filled with cozy cinnamon goodness. Made with almond and oat flour, these classic Holiday cookies are easy to make, dairy-free, and gluten-free. Seriously, it's the best healthy Snickerdoodle cookie recipe ever!
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Ingredients
The Cookies:
- 6 tablespoon butter or coconut oil softened at room temp
- ⅓ cup coconut sugar
- ⅓ cup sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ⅔ cups almond flour spooned & leveled
- ½ cup oat flour spooned & leveled
- ½ teaspoon cinnamon
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
The Cinnamon Sugar Coating:
- 2 tablespoon coconut sugar
- 2 tablespoon white sugar
- 1 ½ tablespoon ground cinnamon
Instructions
- In a large mixing bowl with an electric hand mixer or in a stand mixer with the paddle attachment, cream together softened butter or coconut oil, coconut sugar, and regular sugar until smooth and creamy (1-2 minutes).
- Add the room-temperature egg and vanilla extract to the butter-sugar mixture, mixing until well combined without overbeating.
- In a separate bowl, whisk together almond flour, oat flour, cinnamon, cream of tartar, baking soda, and salt. Ensure no almond flour clumps remain!
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick and slightly sticky cookie dough forms.
- Cover the cookie dough with plastic wrap and chill for 45 minutes to 1 hour in your refrigerator; you can chill it for up to 1 day, but make sure it’s wrapped in plastic so it doesn't dry out.
- When the cookie dough is almost ready, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a small bowl, mix together the coconut sugar, white sugar, and ground cinnamon for the coating.
- Use a spoon to scoop out portions of dough (about 2 tablespoons) and roll into balls. Roll each dough ball in the cinnamon sugar mixture until evenly coated and place on a baking sheet.
- Bake in the preheated oven for 12 - 14 minutes, until the edges are golden brown and the center is slightly underdone. They will look puffed up and underdone” That is okay!
- Right after taking them out, gently tap the baking sheet on the countertop to create a gooey crinkle center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.
Notes
- Chilling the Dough: This is a key tip for the best healthy snickerdoodles. Since almond flour is delicate, chilling the dough keeps the cookies from spreading too thin and adds extra flavor!
- Crinkly Gooey Center Technique: Immediately tap the baking sheet on the countertop after removing it from the oven to create that gooey crinkle center characteristic of snickerdoodles.
- Don't Use Almond Meal: This is so important! Almond meal is not the same as almond flour. These Snickerdoodle cookies will have a grainy texture if you use almond meal.
- Allow Them Time to Cool: For the best soft and chewy snickerdoodles, allow the cookies to cool directly on the baking sheet for a few minutes.
- Coconut Sugar: Swap coconut sugar with light or dark brown sugar.
- White Sugar: You can substitute the cane sugar with erythritol.
- Fats: You can use regular butter, vegan butter sticks, or solid coconut oil (not melted).
- Cream of Tartar: You can substitute it with 1 to 2 teaspoons of lemon juice or white vinegar.
- Storing: Store the snickerdoodles in an airtight container at room temperature. They should stay fresh for about 3-5 days.
- Freezing Dough: To freeze the healthy snickerdoodle cookie dough, shape it into balls, place on a parchment-lined tray to freeze individually; then transfer them to a sealed container or bag, ensuring to remove excess air before storing in the freezer for up to three months.
- Freezing Cookies: To freeze cookies, arrange them in a single layer on a baking sheet, freeze them until solid, then transfer them to an airtight container or freezer bag with parchment paper between layers and store them for up to three months.
Nutrition Information
Show Details
Calories
145kcal
(7%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
9mg
(3%)
Sodium
74mg
(3%)
Potassium
32mg
(1%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
15IU
(0%)
Vitamin C
0.02mg
(0%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 74mg | 3% |
| Potassium | 32mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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