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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 21 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
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!