Soft, chewy, and thick snickerdoodles are here. These healthy snickerdoodle cookies are the perfect treats for the family to enjoy.

You guys know that I love giving traditional cookies a healthy twist like my Chewy and Soft Gingerbread Cookies, Chocolate Chip S’mores Cookies, and more.

Similarly, these snickerdoodles are made with all clean ingredients. Perfect to indulge in during the holidays.

I bet Santa would agree.

These soft and slightly chewy cookies are quickly becoming one of my favorites.

Side note, I have tested this recipes 5+ times until I get the consistency I am happy with. SO I am so excited to share this snickerdoodle cookie recipe with you!

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Are Snickerdoodle Cookies Healthy?

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Like most cookies, snickerdoodles are traditionally made with white sugar, flour, and butter.

By using almond and coconut flour in this snickerdoodles recipe, I am able to keep them grain-free and gluten free. They are also flours that have very little carbs, and they give you a source of healthy fats and fiber. Plus, a little plant-based protein is in there as well.

Additionally, these cookies are sweetened only with the use of monk fruit sweetener. Don’t worry if you don’t have them in hand. You can also substitute with coconut sugar or white sugar without any dietary compliance.

Almond butter, one of my favorite baking ingredients, also serves a source of healthy fat which eliminates the need for butter in this recipe. It keeps it dairy-free as well.

With these easy snickerdoodles, you’d never know you were eating a healthy cookie!

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Ingredients You Need to Make Healthy Gluten Free Snickerdoodles

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Egg- bring to room temperature

Almond butter- source of healthy fats, replacing butter in recipes.

Vegan butter or Ghee – You can also use regular butter here. Make sure it is at a temperature. No need to melt completely.

Almond and Coconut flour- a low carb, gluten free, grain free replacement for white flour in baking.

Coconut Sugar or Monk-fruit sweetener

If you don’t have any dietary restriction, you can also use white sugar here.

Baking soda- used as a leavening agent; helps the cookies puff up just a bit.

Coconut sugar & cinnamon- to roll the cookie dough in.

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How to Make These Easy Cookies

First, in a large bowl, mix together the egg, ghee, and almond butter with a hand mixer.

Then, in a separate bowl, thoroughly combine almond flour, coconut flour, baking soda, sugar, and cinnamon.

Then, gently fold dry ingredients into the wet ingredients.

Cover dough and place in the freezer for 20 – 30 minutes.

Next, in a small dish, prepare the cinnamon-sugar coating.

Scoop cookie dough into equal-sized dough balls. Roll dough balls around in cinnamon sugar, covering the entire cookie dough ball.

Press the dough down slightly with the palm of your hands since they will not expand a lot.

Bake 11 – 12 minutes or until the top is slightly cracked.

Lastly, let it cool for a couple of minutes then move them onto a cooling rack . Enjoy!

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Substitutions for this Easy Snickerdoodle recipe

I have always gotten a lot of questions regarding substitution. Not everyone will always have these exact ingredients in hand. So here are some additional options that I hope they will help you get these in the oven 🙂

Sweetener: You can also use coconut sugar

Or if you don’t have these two sweetener options in hand, you can use regular sugar as well (if you don’t have any dietary restriction)

Eggs: To make this recipe vegan, you can substitute the egg with one flax or chia “egg”

  • 1 tbsp ground flax seeds + 2 tbsp water

Vegan Butter: Other options to use here are regular butter (with no dietary restriction), coconut oil, or ghee butter

Almond butter: Choose the smooth and unsweetened kind. You could also use cashew or peanut butter.

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Tips for the Best Soft Snickerdoodles

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1. Sift dry ingredients

Sifting dry ingredients before mixing can help avoid any clumps and remove any unwanted particles.

2. Pack the dry ingredients when measuring

Spoon dry ingredients into measuring cups and level of the ingredients with the back of a knife.

Be sure to allow cookie dough to chill in the freezer for at least 20 – 30 minutes to avoid cookies spreading out too much while baking. You can also refrigerate it overnight.

Press down your cookie dough balls slightly, since they won’t spread a lot (they will some), size the cookies to your preference.

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How to Store gluten-free snickerdoodles

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These delicious snickerdoodle cookies will stay good on the kitchen counter for 3 – 4 days, or in the fridge for up to a week (if they last that long!)

And yes you can freeze them!

Additionally, you can make the dough ahead of time and just freeze the dough!

If you freeze the snickerdoodles after they are baked, allow them to thaw to room temp before serving.

What’s your favorite pumpkin cookie recipe? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

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