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Home » By Meal » Dessert

Published: November 12, 2023

Best Healthy Snickerdoodles

5 from 19 votes
Jump to Recipe Pin Print
Best Healthy Snickerdoodles Cookies (Gluten-Free + Dairy-Free)
Best Healthy Snickerdoodles Cookies (Gluten-Free + Dairy-Free)
Best Healthy Snickerdoodles Cookies (Gluten-Free + Dairy-Free)

These melt-in-your-mouth healthy snickerdoodles are soft, chewy, and made with a combination of almond and oat flour. These classic Holiday cookies are easy to make, dairy-free, and gluten-free. Seriously, it’s the best healthy Snickerdoodle cookie recipe ever!

bite shot of inside a classic soft and chewy healthy snickerdoodle cookie

The best ever healthy snickerdoodles

I love Snickerdoodles! They are soft, chewy, and have the best warm, cozy cinnamon sugar flavor. A good snickerdoodle will melt in your mouth – so don’t worry; I have you covered with this recipe! Anyways, we enjoy these as often as our healthy sugar cookies, oat flour chocolate chip cookies, and peanut butter almond flour cookies. But I am on a snickerdoodle kick now, with the holidays approaching!

It is the Holiday baking season, so I knew I had to update this recipe. This healthy snickerdoodles recipe has been on my site for over three years, and you guys LOVE it, but the pictures were old, and I wanted to add more baking notes and tips for you!

These healthy snickerdoodles are made with almond flour and oat flour to achieve the perfect soft and tender texture while remaining 100% gluten-free. Most “healthy snickerdoodle” recipes on the internet call for coconut flour, gluten-free all-purpose flour, or just regular flour. That’s why this recipe is the best… we use oat flour and almond flour – my two favorite healthy flours to bake with!

These soft little Snickerdoodle pillow cookies will melt in your mouth. They are not thin or crispy. The cinnamon sugar coating on the outside adds the perfect sweetness, too. Trust me when I say everyone will love these cookies – even picky eaters. No one can tell they are healthier!

Why you’ll love this healthy cookie recipe:

  • Healthier Option: We use almond flour, oat flour, and coconut sugar as healthier alternatives.
  • Classic Flavor: Maintains the beloved Snickerdoodle taste with cinnamon and sugar.
  • Soft Texture: These healthy oat flour snickerdoodle cookies are soft and chewy.
  • Easy to Make: Simple steps with common kitchen ingredients.
  • Make-Ahead Friendly: Dough can be chilled in advance for convenient baking.
  • Freezer-Friendly: Allows for storing dough or baked cookies for later enjoyment.
  • Crowd-Pleaser: Perfect for sharing at gatherings or as a wholesome treat.
  • Gooey Center: Tapping the sheet creates a gooey, crinkly center for added delight.
  • Try these healthy sugar cookies or these oat flour chocolate chip cookies next!
super soft healthy snickerdoodles

Ingredients needed

These super chewy, healthy snickerdoodles call for simple and healthy ingredients. You need oat flour, almond flour, an egg, coconut sugar, cinnamon, and a few other ingredients. This recipe is gluten-free and dairy-free. Here is a list of everything you need so you are prepared:

  • Coconut Oil (or Butter): Adds richness and moisture to the cookies.
  • Coconut Sugar: Provides a natural sweetener with a hint of caramel flavor. Coconut sugar is the best refined-sugar-free substitute for brown sugar.
  • White Sugar: You need a little to enhance the sweetness and achieve a soft and chewy texture.
  • Egg: You only need 1 egg to help bind the cookies together.
  • Vanilla Extract: Enhances overall flavor.
  • Almond Flour: Make sure you use super-fine almond flour, not almond meal. This great gluten-free flour will help make these snickerdoodles super soft.
  • Oat Flour: My secret ingredient! Oat flour is gluten-free, and it makes these cookies have a soft, crumbly, but also chewy texture.
  • Cinnamon: For the classic snickerdoodle flavor.
  • Cream of Tartar: Activates the baking soda and lends tanginess.
  • Baking Soda: Acts as a leavening agent for the cookie’s rise.
  • Salt: Balances the sweetness and enhances other flavors.

Kitchen tools needed

Here is a list of kitchen utensils you will need to make these healthy snickerdoodle cookies.

  • Two mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Plastic wrap
  • Small bowl (for coating mixture)
all ingredients in healthy snickerdoodles in small bowls with labels

How to make healthy snickerdoodles

These healthy snickerdoodles are chewy, soft, and easy to make. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.

Step 1:

First, cream together softened butter or coconut oil, coconut sugar, and regular sugar until smooth and creamy (1-2 minutes) in a large mixing bowl with an electric hand mixer or in a stand mixer with the paddle attachment.

butter and sugar creamed together in a mixing bowl

Step 2:

Then, add the room-temperature egg and vanilla extract to the butter-sugar mixture, mixing until well combined without overbeating.

Step 3:

In a separate bowl, whisk together almond flour, oat flour, cinnamon, cream of tartar, baking soda, and salt. Ensure no almond flour clumps remain!

Then, gradually add the dry ingredients to the wet ingredients, stirring until a thick, slightly sticky cookie dough forms.

adding oat flour and almond flour to the butter, egg, sugar mixture
chilled healthy snickerdoodle cookie dough in a mixing bowl

Step 4:

Cover the cookie dough with plastic wrap and chill for 45 minutes to 1 hour in your refrigerator; you can refrigerate it for up to 1 day, but make sure it’s wrapped in plastic so it doesn’t dry out.

Step 5:

When the cookie dough is almost ready, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

Step 6:

Mix the coconut sugar, white sugar, and ground cinnamon in a small bowl for the coating.

Step 7:

Use a spoon to scoop out portions of dough (about 2 tablespoons) and roll into balls. Roll each dough ball in the cinnamon sugar mixture until evenly coated and place on a baking sheet.

how to roll a cookie dough ball in cinnamon sugar
snickerdoodle cookie dough ball rolled in cinnamon sugar

Step 8:

Finally, bake in the preheated oven for 12 – 14 minutes, until the edges are golden brown and the center is slightly underdone. They will look puffed up and underdone.” That is okay!

TIP: Right after taking them out, gently tap the baking sheet on the countertop to create a gooey crinkle center!

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.

snickerdoodle cookie dough balls on a baking sheet
healthy snickerdoodle cookies on a baking sheet

Expert baking tips

  1. Chilling the Dough: This is a key tip for the best healthy snickerdoodles. Since almond flour is delicate, chilling the dough keeps the cookies from spreading too thin and adds extra flavor!
  2. Use Room Temperature Ingredients: When baking, it’s super important to use room temperature butter (or coconut oil) and eggs. Using cold ingredients straight out of the fridge will result in longer baking times and lead to underbaked cookies.
  3. Crinkly Gooey Center Technique: Immediately tap the baking sheet on the countertop after removing it from the oven to create that gooey crinkle center characteristic of snickerdoodles.
  4. Allow Them Time to Cool: For the best soft and chewy snickerdoodles, allow the cookies to cool directly on the baking sheet for a few minutes.
  5. Don’t Use Almond Meal: This is so important! Almond meal is not the same as almond flour. These Snickerdoodle cookies will have a grainy texture if you use almond meal.
  6. Use Both Sugars: The coconut and white sugar are both very important for achieving the perfect texture. Don’t substitute them out.
soft, pillowy healthy snickerdoodle cookies

Why are these snickerdoodles “healthy”?

These snickerdoodles are healthy for many reasons; here are five:

  1. No Refined Flour: The almond and oat flour offers more protein and fiber, providing a nutrient-rich alternative to traditional all-purpose flour.
  2. Lower Sugar Content: These cookies are still sweet, but we use half the amount of normal sugar called for by other Snickerdoodle recipes.
  3. Natural Ingredients: No artificial additives, keeping it wholesome.
  4. Nutrient-Rich Almond Flour: Almond flour is a good source of healthy fats, protein, and vitamins.
  5. Coconut Oil Option: Offers a healthier, dairy-free fat choice. Don’t worry, the cookies are still buttery soft, and chewy.

Easy Ingredient substitutions:

Here is a list of the best ingredient substitutions for these healthy snickerdoodles. I only recommend swapping 1 – 2 ingredients so the original recipe doesn’t completely change.

  • Flour: I do not recommend substituting almond flour. However, you can substitute the oat flour with 1:1 gluten-free baking flour.
  • Coconut Sugar: Swap coconut sugar with light or dark brown sugar.
  • White Sugar: You can substitute the cane sugar with erythritol.
  • Fats: You can use regular butter, vegan butter sticks, or solid coconut oil (not melted).
  • Cream of Tartar: You can substitute it with 1 to 2 teaspoons of lemon juice or white vinegar.
healthy snickerdoodle cookies with a cinnamon sugar coating

Frequently Asked Questions

What’s the purpose of cream of tartar in snickerdoodles?

Cream of tartar adds a slight tanginess and contributes to the classic snickerdoodle flavor. It also helps activate the baking soda for leavening.

Is cream of tartar necessary; can I remove it?

I highly recommend using the cream of tartar. It ensures the perfect texture and helps activate the baking soda. You can buy cream of tartar in your local grocery store’s spice or baking aisle.

What’s the purpose of using both almond and oat flour?

The mix of almond and oat flours balances flavors and textures. Almond flour adds natural fats for extra softness, and oat flour brings structure for a chewy texture.

Can I use homemade oat flour?

Yes, you can absolutely use homemade oat flour. Make it by blending rolled or quick oats in a food processor or blender until you have a fine, flour-like consistency. You can even sift the oat flour to remove any coarse bits.

Are they gluten-free?

These snickerdoodles are 100% gluten-free since they are made with almond and oat flour.

Can I substitute the almond flour?

I do not recommend substituting the almond flour. It is essential for the soft texture and allows us to reduce the amount of coconut oil needed in the cookies.

Can I make the dough ahead of time and bake the cookies later?

Yes, you can prepare the cookie dough in advance and refrigerate it. Ensure it’s well-wrapped in plastic to prevent drying out. When ready to bake, let it come to room temperature before shaping and baking.

How to store and freeze snickerdoodle cookies:

Storing: Store the snickerdoodles in an airtight container at room temperature. They should stay fresh for about 3-5 days.

Freezing Dough: To freeze the healthy snickerdoodle cookie dough, shape it into balls, place on a parchment-lined tray to freeze individually; then transfer them to a sealed container or bag, ensuring to remove excess air before storing in the freezer for up to three months.

Freezing Cookies: To freeze cookies, arrange them in a single layer on a baking sheet, freeze them until solid, then transfer them to an airtight container or freezer bag with parchment paper between layers and store them for up to three months.

inside of a super soft almond and oat flour snickerdoodle cookie

If you love this recipe, try these cookie recipes next!

  • Healthy Sugar Cookies
  • Oat Flour Chocolate Chip Cookies
  • Snickerdoodles without Cream of Tartar
  • Vegan Lemon Sugar Cookies
  • Chocolate Chip Cookies without Brown Sugar
  • Peanut Butter Almond Flour Cookies
  • Healthy Apple Pie Oatmeal Cookies

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

the best soft, healthy snickerdoodles cookies made with oat flour and almond flour

Best Healthy Snickerdoodles

These melt-in-your-mouth healthy snickerdoodles are soft, chewy, and made with a combination of almond and oat flour. These classic Holiday cookies are easy to make, dairy-free, and gluten-free. Seriously, it's the best healthy Snickerdoodle cookie recipe ever!
5 from 19 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 55 minutes mins
Serving 18 cookies

Ingredients
 

The Cookies:

  • 6 tbsp butter or coconut oil, softened at room temp
  • ⅓ cup coconut sugar
  • ⅓ cup sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 ⅔ cups almond flour, spooned & leveled
  • ½ cup oat flour, spooned & leveled
  • ½ tsp cinnamon
  • ½ tsp cream of tartar
  • ½ tsp baking soda
  • ¼ tsp salt

The Cinnamon Sugar Coating:

  • 2 tbsp coconut sugar
  • 2 tbsp white sugar
  • 1 ½ tbsp ground cinnamon

Instructions

  • In a large mixing bowl with an electric hand mixer or in a stand mixer with the paddle attachment, cream together softened butter or coconut oil, coconut sugar, and regular sugar until smooth and creamy (1-2 minutes).
    butter and sugar creamed together in a mixing bowl
  • Add the room-temperature egg and vanilla extract to the butter-sugar mixture, mixing until well combined without overbeating.
  • In a separate bowl, whisk together almond flour, oat flour, cinnamon, cream of tartar, baking soda, and salt. Ensure no almond flour clumps remain!
  • Gradually add the dry ingredients to the wet ingredients, stirring until a thick and slightly sticky cookie dough forms.
  • Cover the cookie dough with plastic wrap and chill for 45 minutes to 1 hour in your refrigerator; you can chill it for up to 1 day, but make sure it’s wrapped in plastic so it doesn’t dry out.
    healthy snickerdoodle cookie dough in a mixing bowl
  • When the cookie dough is almost ready, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  • In a small bowl, mix together the coconut sugar, white sugar, and ground cinnamon for the coating.
  • Use a spoon to scoop out portions of dough (about 2 tablespoons) and roll into balls. Roll each dough ball in the cinnamon sugar mixture until evenly coated and place on a baking sheet.
    side by side on how to roll snickerdoodle cookie dough balls in cinnamon sugar
  • Bake in the preheated oven for 12 – 14 minutes, until the edges are golden brown and the center is slightly underdone. They will look puffed up and underdone” That is okay!
  • Right after taking them out, gently tap the baking sheet on the countertop to create a gooey crinkle center.
    side by side of unbaked and baked snickerdoodle cookies on a baking sheet
  • Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.

Notes

Chilling the Dough: This is a key tip for the best healthy snickerdoodles. Since almond flour is delicate, chilling the dough keeps the cookies from spreading too thin and adds extra flavor!
Crinkly Gooey Center Technique: Immediately tap the baking sheet on the countertop after removing it from the oven to create that gooey crinkle center characteristic of snickerdoodles.
Don’t Use Almond Meal: This is so important! Almond meal is not the same as almond flour. These Snickerdoodle cookies will have a grainy texture if you use almond meal.
Allow Them Time to Cool: For the best soft and chewy snickerdoodles, allow the cookies to cool directly on the baking sheet for a few minutes.
Coconut Sugar: Swap coconut sugar with light or dark brown sugar.
White Sugar: You can substitute the cane sugar with erythritol.
Fats: You can use regular butter, vegan butter sticks, or solid coconut oil (not melted).
Cream of Tartar: You can substitute it with 1 to 2 teaspoons of lemon juice or white vinegar.
Storing: Store the snickerdoodles in an airtight container at room temperature. They should stay fresh for about 3-5 days.
Freezing Dough: To freeze the healthy snickerdoodle cookie dough, shape it into balls, place on a parchment-lined tray to freeze individually; then transfer them to a sealed container or bag, ensuring to remove excess air before storing in the freezer for up to three months.
Freezing Cookies: To freeze cookies, arrange them in a single layer on a baking sheet, freeze them until solid, then transfer them to an airtight container or freezer bag with parchment paper between layers and store them for up to three months.

Nutrition

Calories: 145kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 74mg | Potassium: 32mg | Fiber: 2g | Sugar: 7g | Vitamin A: 15IU | Vitamin C: 0.02mg | Calcium: 30mg | Iron: 1mg
Course Dessert
Cuisine American
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!

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Comments

  1. Robyn Schmidt says

    December 12, 2020 at 2:19 pm

    5 stars
    I run a health accountability coaching business and our clients had been asking for some holiday cookie recipes. We have plenty of paleo cookies recipes that are crunchy, but had yet to find one that was a chewy sweet treat that was compliant with our plan.
    This cookie was EVERYTHING! Not too sweet, clean ingredients, and stayed chewy. SO easy to make, too! It was perfect with a cup of tea for an afternoon treat that isn’t off the rails. We immediately texted all our clients the recipe. This will definitely be one we bring to cookie swaps in the future!

    Reply
    • Tati Chermayeff says

      December 27, 2020 at 9:53 am

      Robyn, thank you for your kind note! I am so happy you enjoyed these snickerdoodles; they are my favorite as well 🙂 I love the chewy texture and agree that they are perfectly sweet!

      Reply
  2. Brianna Pellerin says

    December 12, 2020 at 3:16 pm

    5 stars
    These snickerdoodles are perfect for the holidays! So so delicious

    Reply
    • Tati Chermayeff says

      December 27, 2020 at 9:54 am

      Hi Brianna! I am absolutely thrilled you loved my snickerdoodles. They are just perfect for the Holidays and Wintertime!

      Reply
  3. Maggie B says

    December 13, 2020 at 6:43 pm

    5 stars
    These are a HOME RUN! Healthy, yummy, and festive, these cookies are being gobbled up as I write this.

    Reply
    • Tati Chermayeff says

      December 27, 2020 at 9:55 am

      Yay, Maggie! I am beyond thrilled that you loved these snickerdoodles 🙂 I just made another batch this morning!

      Reply
  4. Sophia Young says

    December 21, 2020 at 9:15 pm

    5 stars
    I love snickerdoodle cookies and these are soo yummy and chewy 🙂 I like mine extra gooey so I cooked them on the shorter side!

    Reply
    • Tati Chermayeff says

      December 27, 2020 at 10:01 am

      Hi Sophia! I am so thrilled to hear this 🙂 These snickerdoodles are the best!

      Reply
  5. Emma J. says

    December 26, 2020 at 9:33 pm

    5 stars
    Absolutely loved these! Made them on Christmas and they were a hit with my family! Not overly sweet and perfectly chewy.

    Reply
    • Tati Chermayeff says

      December 27, 2020 at 10:02 am

      Emma, YAY! I am so happy you loved these chewy snickerdoodle cookies. I have to admit, they are probably my favorite too!

      Reply
  6. Laura A says

    January 08, 2021 at 4:07 pm

    5 stars
    Came out amazing, so soft and delicious 😍

    Reply
    • Tati Chermayeff says

      January 17, 2021 at 10:39 am

      Laura, YAY!! So happy to hear you love this snickerdoodle recipe. Kinda crazy to think they are healthier!

      Reply
  7. Healthful Veggie says

    January 14, 2021 at 10:57 am

    5 stars
    Made this recipe last week and LOVED it! So soft and chewy

    Reply
    • Tati Chermayeff says

      January 17, 2021 at 10:51 am

      So happy to hear this 🙂 Thrilled you loved these cookies – they are one of my favorites too!

      Reply
  8. Healthy.life.kitchen says

    January 16, 2021 at 10:51 pm

    Soooo yummy!!! And so simple to make! Love them!

    Reply
    • Tati Chermayeff says

      January 17, 2021 at 10:52 am

      Hi! So excited to hear this 🙂 I am obsessed with these cookies too!

      Reply
  9. Alida Hernandez says

    April 30, 2021 at 12:27 pm

    Hi!

    Dying to make this! Could i use a flax egg? Another thing, i live in the tropics so my coconut oil is always very liquid (naturally at room temp) …is that going to be a problem? What should i do regarding that?

    Reply
  10. Holly Scott says

    May 30, 2021 at 10:08 am

    5 stars
    Loved these! Super easy to come together and so soft and chewy! Will definitely make again!!

    Reply
    • Tati Chermayeff says

      June 04, 2021 at 2:19 pm

      Amazing, Holly!!! Thank you for your amazing and kind review. I love these cookies too 🙂

      Reply
  11. Brie says

    June 25, 2021 at 10:48 am

    5 stars
    So delicious and soft! I can’t even tell these are healthy and gluten/refined sugar free!

    Reply
  12. schermayeff2016 says

    June 26, 2021 at 10:35 pm

    5 stars
    A super healthy, chewy, and fun twist on snickerdoodles. One of my favorite cookies!!

    Reply
  13. Linda says

    October 17, 2021 at 6:58 am

    5 stars
    Super delicious!!!!

    Reply

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Tati, founder and creator of Healthful Blondie

I’m Tati, a foodie, recipe developer, and blogger based in Austin, Texas. I started Healthful Blondie in 2020 to celebrate life, health, and my passion for cooking and baking. If you are in search of “lightened-up,” healthier versions of classics, you are in the right spot! My recipes are easy to follow, simple, and super tasty.

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