While Christmas may be over, the baking does’t have to end! When I think of this time of the year, one of the first things that comes to mind is baking and what could be better than warm cookies? Healthy, warm cookies perhaps? These definitely fit the bill. Snickerdoodles that are perfectly chewy and healthy to boot. They’re also quick to whip up and sure to please even your pickiest of crowds. Nobody will ever guess these are healthy! So grab a cookie and spend some time with the family 🙂
After reading about a recipe on Chocolate Covered Katie, I was inspired to modify it a bit and create my own version- eliminating the cream cheese filling and using Almond Milk and Coconut Oil. Hope you enjoy!
Healthy Snickerdoodle Cookies
- 1 1/2 cup (loosely packed) whole-wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp tsp baking soda
- 1/2 cup Truvia baking blend
- 1 tsp pure vanilla extract
- 1/2 cup unsweetend almond milk (I used unsweetened vanilla)
- 1/4 cup, plus 2 Tbl coconut oil
- a small bowl of equal parts cinnamon and xylitol for rolling
- In a mixing bowl, combine first five ingredients and stir very well.
- In a separate bowl, combine all liquid ingredients and stir.
- Pour wet into dry and stir to form a cookie dough.
- Stir into a giant ball using your hands (or, for something a bit cleaner: transfer dough to a plastic bag and use hands to mix well).
- Roll into 20-24 cookie dough balls
- Roll the balls in the bowl of cinnamon-sugar, place on a baking tray, and chill for at least 30 minutes. (If you desire crispy cookies, you can skip this chilling step.)
- Preheat oven to 325, and cook 11 minutes- they’ll still look a little underdone, but that’s okay
- Important: allow cookies to cool at least 10 minutes before trying to remove from tray