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!
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!
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.
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.
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.
Then, 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!
Then, gradually add the dry ingredients to the wet ingredients, stirring until a thick, 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 refrigerate it for up to 1 day, but make sure it’s wrapped in plastic so it doesn’t dry out.
When the cookie dough is almost ready, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
Mix the coconut sugar, white sugar, and ground cinnamon in a small bowl 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.
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.
Expert baking tips
- 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!
- 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.
- 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.
- 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.
- 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.
- Use Both Sugars: The coconut and white sugar are both very important for achieving the perfect texture. Don’t substitute them out.
Why are these snickerdoodles “healthy”?
These snickerdoodles are healthy for many reasons; here are five:
- No Refined Flour: The almond and oat flour offers more protein and fiber, providing a nutrient-rich alternative to traditional all-purpose flour.
- Lower Sugar Content: These cookies are still sweet, but we use half the amount of normal sugar called for by other Snickerdoodle recipes.
- Natural Ingredients: No artificial additives, keeping it wholesome.
- Nutrient-Rich Almond Flour: Almond flour is a good source of healthy fats, protein, and vitamins.
- 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.
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.
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!
Best Healthy Snickerdoodles
The Cinnamon Sugar Coating:
- 2 tbsp coconut sugar
- 2 tbsp white sugar
- 1 ½ tbsp ground cinnamon
- 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).
- 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.
- 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.
- 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.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.
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