Description
These snickerdoodle cookies are better for you than the average recipe, with less sugar (coconut sugar), and beautifully easy to make.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup coconut sugar
- 2 eggs
- 1 tablespoon vanilla
- 2½ cups gluten-free all-purpose flour (or try a Paleo flour blend)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cream of tartar
For rolling cookies in:
- ¼ cup coconut sugar
- 1 tablespoon cinnamon
Instructions
- With a mixer or large whisk in a medium bowl, cream butter and sugar together. Add eggs and vanilla, whisking together thoroughly.
- In a separate bowl, mix together flour, baking soda, salt and cream of tartar.
- Add dry mix to wet mix and combine thoroughly. Wrap in plastic and refrigerate at least 1 hour.
- Grease a cookie sheet. Preheat oven to 350F.
- In a small bowl, combine sugar and cinnamon and mix together.
- Pinch off about 3 tablespoons of dough at a time. Roll each into a ball, roll in cinnamon-sugar mix and place on greased cookie sheet.
- Bake for 11 minutes, or to your desired doneness.
Notes
I love this healthy snickerdoodle recipe because it’s free of all the additives and weird ingredients you find in store-bought brands — plus you can adjust the sugar and cinnamon to your liking.
- Prep Time: 10 min
- Cook Time: 11 min
- Category: Desserts, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 162
- Sugar: 9.8g
- Sodium: 108mg
- Fat: 8.2g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.3g
- Carbohydrates: 20.1g
- Fiber: 0.5g
- Protein: 1.9g
- Cholesterol: 34mg