If you read our blog, you know we are registered dietitians and personal trainers who are wild about our veggies, but it hasn’t always been this way! We used to hate our veggies, but our taste buds have turned over and come along way! But we’re not gonna lie; we’ve always had a wicked sweet tooth that we work hard to tame. We’re constantly creating healthy, guilt-free sweets that won’t harm our health or our waistlines. Say hello to our latest creation… Skinny Cinnamon Cookies!
These Skinny Cinnamon Cookies make the perfect dessert–they’re a good-size portion–and they’re portable–so you can take one with you and indulge in it to avoid succumbing to other unhealthy desserts.
What else makes these delish doodles guilt-free?
This recipe uses coconut sugar, which is made from the sap of the coconut plant and is a less-processed sugar alternative, but if it’s not available, feel free to use granulated sugar instead. The oat flour in this recipe not only makes these Snickerdoodles gluten-free, it’s another great way to sneak in more fiber into your diet! And with only 85 calories a serving, this is a perfect recipe to satisfy your sweet tooth without the guilt!
Skinny Cinnamon Cookies
These cookies are only 85 calories each and simply scrumptious. Freeze ‘em and take out one at a time to keep your portions in check. If you’re sharing with a friend, these are delicious crumbled over banana “ice cream” like the one used in these Ice Cream Sandwiches.
Makes 12 cookies
Ingredients
3/4 cup oat flour
1/4 tsp. baking powder
1/4 tsp. cream of tarter
1/4 tsp. baking soda
1/8 tsp. salt
1/4 cup coconut sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla extract
1/4 tsp. almond extract (optional)
2 Tbs. unsweetened plain coconut milk
1/4 cup coconut oil, melted
Additional 1 Tbs. of coconut sugar and 2 tsp. cinnamon: combine in a separate bowl
Directions:
1. Whisk together the dry ingredients (the first 7 ingredients) in a large bowl.
3. Scoop out about two tablespoons of dough at a time, roll into balls (twelve in all) and then coat with the cinnamon sugar mixture that is in the separate bowl.
4. Place the balls on a baking sheet lined with parchment paper and refrigerate for 1-2 hours to prevent the cookies from over-flattening while they bake.
5. When cookies have just about 15 minutes left to chill in the refrigerator, preheat the oven to 350 degrees.
6. Remove the tray from the refrigerator and bake the cookies for 10-12 minutes. Let cool 10 minutes on the tray and then transfer to a cooling rack. Enjoy the cookies warm or at room temperature!2. Pour in the vanilla and almond extracts, coconut milk, and melted coconut oil. Stir until combined.
Nutrition Facts (per cookie): 85 Calories, 5 g Fat, 4 g Saturated Fat, 0 mg Cholesterol, 51 mg Sodium, 9 g Carbohydrate, 1 g Fiber, 4 g Sugar, 1 g Protein
- ¾ cup oat flour
- ¼ tsp. baking powder
- ¼ tsp. cream of tarter
- ¼ tsp. baking soda
- ⅛ tsp. salt
- ¼ cup coconut sugar
- ¼ tsp. cinnamon
- ½ tsp. vanilla extract
- ¼ tsp. almond extract (optional)
- 2 Tbs. unsweetened plain coconut milk
- ¼ cup coconut oil, melted
- Additional 1 Tbs. of coconut sugar and 2 tsp. cinnamon: combine in a separate bowl
- Whisk together the dry ingredients (the first 7 ingredients) in a large bowl.
- Scoop out about two tablespoons of dough at a time, roll into balls (twelve in all) and then coat with the cinnamon sugar mixture that is in the separate bowl.
- Place the balls on a baking sheet lined with parchment paper and refrigerate for 1-2 hours to prevent the cookies from over-flattening while they bake.
- When cookies have just about 15 minutes left to chill in the refrigerator, preheat the oven to 350 degrees.
- Remove the tray from the refrigerator and bake the cookies for 10-12 minutes. Let cool 10 minutes on the tray and then transfer to a cooling rack. Enjoy the cookies warm or at room temperature!
- Pour in the vanilla and almond extracts, coconut milk, and melted coconut oil. Stir until combined.