82 Calorie Oatmeal Snickerdoodles (Vegan, Gluten-Free)

With Christmas on the horizon, these healthy Snickerdoodles might be just the recipe you’re looking for…

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Though their origin is uncertain, Snickerdoodles are thought to have been first created in Germany and are characterized by the light surface coating of cinnamon sugar.

I’ve often longed for a cookie recipe that didn’t require eggs or an egg substitute and was made entirely of oats. I’ve tried a few that were massive failures, mostly because they didn’t hold together.

This recipe is completely different. These bake up soft on the inside with a slightly crisp exterior and they hold together better than anything I’ve ever tried….sans binding agent or myriad starches and/or gums, neither of which I tolerate well.

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Delicious, easy to make, and quick to bake!

Oatmeal Snickerdoodles (Vegan, Gluten-Free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 cookies
Ingredients
  • COOKIE BATTER:
  • 1⅓ c. oats, ground into flour
  • 5 t. sucanat or another natural granulated sugar such as coconut sugar
  • ½ t. sea salt
  • 1 t. baking powder
  • 2 T. coconut oil
  • 1 t. vanilla
  • 4-5 T. milk of your choice
  • CINNAMON-SUGAR MIX:
  • 4 t. natural granulated sugar
  • 1 t. cinnamon
Instructions
  1. Preheat the oven to 380 degrees.
  2. Mix the dry ingredients together (ground oats, sucanat, salt, and baking powder).
  3. Mix the wet ingredients into the dry, adding milk only as needed. The batter should be moist, but not sticky.
  4. Let the dough sit for a few minutes to allow the oats to absorb some of the moisture.
  5. Mix the sugar and cinnamon together on a plate.
  6. Pinch off pieces of dough (about 10 altogether) and form each piece into a ball.
  7. Roll each ball in the cinnamon/sugar mix until lightly coated on all sides.
  8. Press down on each ball to form a cookie shape.
  9. Place all of the coated cookies onto a parchment paper-lined baking sheet.
  10. Bake for 10 minutes.
  11. Let cool for five minutes on the baking sheet.
  12. Enjoy!
Notes
Nutrition facts are based on using coconut sugar and unsweetened almond milk. Weight Watchers points (new system): 2
Nutrition Information
Serving size: 1/10 of recipe Calories: 82 Fat: 3.5 g Saturated fat: 2.5 g Unsaturated fat: 1 g Trans fat: 0 g Carbohydrates: 11.5 g Sugar: 3.8 g Sodium: 100 mg Fiber: 1.3 g Protein: 1.5 g Cholesterol: 0 mg

Adapted from this recipe

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With only 82 calories in one cookie, these are healthy treats that you can indulge in without guilt!

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I’ve recently teamed up Country Choice Organic and will be using their rolled oats exclusively in all of my recipes.

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With my allergies, I find that I tolerate their brand best and was thrilled when they asked me to be a partner.

What is your favorite Christmas cookie?

Shared with: Slightly Indulgent Tuesday, Fat Tuesday

 

 

Comments

  1. kate says

    Hi,
    I just found this yummy recipe and I have a question.
    Is the measurement for the oats prior to grinding?
    Thanks.
    kate

  2. Sarah says

    Ok so I just made these and they really are so good! Here’s the thing: I only had oat flour. I still used 1 1/2 cups of oat flour and added an extra tablespoon of coconut oil since I figured 1 1/2 cups of oat flour is a bit more than 1 1/2 cups of ground oat meal itself. But I followed everything else to a T and they turned out awesome.
    I will say that they are amazing when dipped in milk. They can get a bit pasty when eaten alone, but I think every cookie tastes better with milk so maybe that’s just me. But gluten free, vegan? Nailed it. Thanks for the outstanding recipe, Lauren!

  3. Shawna says

    Thank you for the recipe that was simple because I had all the ingredients. Made them for my children’s preschool picnic and they were a hit. I tripled the recipe and modified it. 1/3 coconut oil and 2/3 water and 1/2 tspn of salt and 2 tbspns of vanilla. So excited to find another oat based cookie recipe. I use my blendtec to grind up oat groats for oat flour.

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