With Christmas on the horizon, these healthy Snickerdoodles might be just the recipe you’re looking for…
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.
- COOKIE BATTER:
- 1 1/3 c. oats ground into flour
- 5 t. sucanat or another natural granulated sugar such as coconut sugar
- 1/2 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
- Preheat the oven to 380 degrees.
- Mix the dry ingredients together (ground oats, sucanat, salt, and baking powder).
- Mix the wet ingredients into the dry, adding milk only as needed. The batter should be moist, but not sticky.
- Let the dough sit for a few minutes to allow the oats to absorb some of the moisture.
- Mix the sugar and cinnamon together on a plate.
- Pinch off pieces of dough (about 10 altogether) and form each piece into a ball.
- Roll each ball in the cinnamon/sugar mix until lightly coated on all sides.
- Press down on each ball to form a cookie shape.
- Place all of the coated cookies onto a parchment paper-lined baking sheet.
- Bake for 10 minutes.
- Let cool for five minutes on the baking sheet.
Nutrition facts are based on using coconut sugar and unsweetened almond milk. Weight Watchers points (new system): 2
Adapted from this recipe
With only 82 calories in one cookie, these are healthy treats that you can indulge in without guilt!
I’ve recently teamed up Country Choice Organic and will be using their rolled oats exclusively in all of my recipes.
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?