Clean-Eating Snickerdoodle recipe

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Ingredients

parchment paper
cooking spray
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon cream of tartar
½ teaspoon sea salt
1 cup palm sugar
2 eggs
½ cup coconut oil
1 teaspoon vanilla extract
2 tablespoons palm sugar
1 ¼ teaspoons ground cinnamon, or to taste

Nutrition Info

240.6 calories
carbohydrate: 35.2 g
cholesterol: 31 mg
fat: 10.6 g
fiber: 2.7 g
protein: 3.8 g
saturatedFat: 8.7 g
servingSize: -
sodium: 196.8 mg
sugar: 20.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper and prepare with cooking spray.

  2. Sift whole wheat flour, baking soda, 1 teaspoon ground cinnamon, cream of tartar, and sea salt together into a bowl.

  3. Blend 1 cup palm sugar, eggs, coconut oil, and vanilla extract together in a food processor until smooth, add flour mixture and blend until the mixture forms a dough. Divide the dough into 24 portions and roll into balls.

  4. Mix 2 tablespoons palm sugar and 1 1/4 teaspoon cinnamon together in a shallow bowl. Roll dough balls in the sugar-cinnamon mixture, arrange onto the prepared baking sheets about 2 inches apart, and flatten slightly.

  5. Bake in preheated oven until browning along the edges, 8 to 10 minutes.

Recipe Yield

24 cookies

Recipe Note

This is not your typical snickerdoodle, but they are so good you won't feel guilty eating them.

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