Growing up in our parents healthy household, we’d watch television commercials advertising some sweet or salty dessert which we knew would never show up in our house, and then we’d go over to our friend’s houses to play and we’d raid their pantries in search of the treats we’d seen for our after-school snack. We figured between TV and our friend’s pantries, we had seen it all. However, by the time we arrived at middle school, we had oddly enough never even heard of a Snickerdoodle, but when our home-ec teacher mentioned that after we finished sewing our aprons 😉 , we’d bake “Snickerdoodles” we couldn’t wait to find out what they were all about! The name alone was the combination of one of our favorite candy bars and one of our favorite things to do during a boring class (doodle!) and we knew we’d just love it! And we were right, the flavor was heavenly…
However, we both ended up missing soccer practice the day we made them as we had killer stomach aches from the rich, buttery cookie that violently rocked our tummy’s world. Cut to nowadays, in our registered dietitian, personal trainer, veggie-loving, guilt-free comfort-food creating world, and we just knew we had to recreate this yummy, friendly for your tummy (and waist-line) treat. Inspired by successes like our Microwave Peanut Butter Chocolate Chip Cookies, our Skinny Oreo Balls, our Skinny Potato Skins and our Spaghetti Squash with Tomato Sauce and Parmesan Cheese, we created this!
These Snickerdoodles 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 Snickerdoodle 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.
2. Pour in the vanilla and almond extracts, coconut milk, and melted coconut oil. Stir until combined.
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!
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.
- Pour in the vanilla and almond extracts, coconut milk, and melted coconut oil. Stir until combined.
- 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!
