Best Healthy Snickerdoodles
User Reviews
5
Best Healthy Snickerdoodles
Description
These snickerdoodles feature almond flour and oat flour as the base, contributing to a tender, slightly nutty texture differing from classic wheat flour cookies. The dough is creamed with softened butter (or coconut oil), a blend of coconut sugar and white sugar, egg, and vanilla extract. Dry ingredients include cinnamon, cream of tartar, baking soda, and salt to replicate the distinctive snickerdoodle taste and texture.
Chilling the dough before baking is crucial to avoid spreading and to develop richer flavors. When ready to bake, dough balls are rolled in a cinnamon and sugar mixture, creating the defining cracked cinnamon crust. Baking at 350°F ensures cookies develop a golden exterior with a soft, chewy center. Tapping the baking sheet immediately after removing from the oven helps set a gooey center.
The cookies can be enjoyed as a snack or dessert and stored in an airtight container at room temperature for several days. The recipe supports substitutions such as using butter, vegan butter, or coconut oil, and variations in sugar type. Cream of tartar can be replaced with lemon juice or vinegar. The dough and baked cookies freeze well for convenient future use.
Ingredients
The Cookies:
- 6 tablespoon butter softened at room temp, or coconut oil
- 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
- Chill cookie dough for 45 minutes to 1 hour to prevent spreading and enhance flavor.
- Tap the baking sheet on the countertop right after baking to create a gooey, crinkled center.
- Use almond flour, not almond meal, to avoid a grainy cookie texture.
- Allow cookies to cool on the baking sheet for best soft and chewy texture.
- Butter can be substituted with vegan butter or solid coconut oil (not melted).
- Cream of tartar may be replaced with 1–2 teaspoons lemon juice or white vinegar.
- Store cookies in an airtight container at room temperature for 3–5 days.
- Cookie dough can be frozen in balls up to 3 months; bake from frozen or thaw before baking.
- Freeze baked cookies in a single layer with parchment paper between them for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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