Low Sugar Oat Flour Snickerdoodles - These gluten-free, lower sugar cookies are a delicious treat for the holiday season (or anytime!).
With Christmas on the horizon, these healthy snickerdoodles might be just the recipe you're looking for!
I love these cookies.
The recipe has actually been on the blog for a bit, but I'm making my way through some old posts and revamping them. And let me tell you, MANY need revamping!
These aren't the traditional sugar-laden 'doodles, but they are a decent facsimile, particularly if you're on a lower sugar diet.
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. (Eggs tend to dry out low sugar baked goods.)
I've tried a few recipes 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 tried.
Delicious, easy to make, and quick to bake!
If you like cinnamon, try some of these other treats!
Low Sugar Oat Flour Snickerdoodles
- 1 ¼ cup oat flour
- 5 tsp natural granulated sugar such as coconut sugar
- ¼ tsp sea salt
- 1 tsp baking powder
- 2 Tbsp coconut oil melted before measured
- 1 tsp vanilla
- 3-5 Tbsp tepid water
CINNAMON SUGAR COATING:
- 4 tsp natural granulated sugar
- 1 tsp cinnamon
- Preheat the oven to 350 degrees.
- Mix the dry ingredients together (flour, sugar, salt, and baking powder).
- Mix the wet ingredients into the dry, adding water 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 (10 total) 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.
Make your own oat flour by grinding rolled or quick oats in a food processor or Nutribullet.
Some of the items I use to make this recipe include:
The dough (not too sticky so as to be able to touch it)...
Pinch off a piece of dough...
Roll in the cinnamon sugar...