*This post may contain affiliate links. This means that I receive a small commission at no additional cost to you if you make a purchase through a link! Read my disclaimer.*

Healthy Snickerdoodle Cookies

Healthy Snickerdoodle Cookies

These Healthy Snickerdoodle Cookies are a great way to treat yourself to holiday cookies! They are made with whole wheat, coconut sugar, coconut oil, and almond milk. Not only are they dairy-free, but they are low in fat and calories. They include the flavors you love about snickerdoodles with cinnamon, vanilla, and a cinnamon-coconut sugar coating. These cookies make it easy to have healthier choices at Christmas! Of course, they are so good you can make them at any time of the year!

Snickerdoodle Cookie Inspiration

Snickerdoodles are a classic cookie when it comes to Christmas time. I remember baking them every year during the holiday season growing up. I didn’t love them as much as sugar cookies or gingersnaps, but I loved the process of rolling the cookie dough balls in sugar. As a kid, I found them very entertaining!

Now, I wanted to make a healthier version during Christmas time to keep the holiday tradition going. These Healthy Snickerdoodles are sweet and satisfying but contain a lot less sugar, and the whole wheat flour makes them more filling. I plan to bake these all year round because not only do I love them my husband loves them too!

Healthy Snickerdoodle Cookies dough

Healthy Snickerdoodle Ingredients

The ingredients for these Healthy Snickerdoodle Cookies are simple and easy to find! I’ve linked some of my favorite products if you don’t have some of the ingredients, though.

Healthy Snickerdoodle Ingredient Substitutions

There are a few variations you can use in this recipe. Since coconut oil and almond milk are used, these cookies are already dairy-free and vegetarian friendly. But you can also make them vegan by replacing the egg.

To replace the egg in the recipe, combine 1 tbsp of flaxseed meal and 2 tbsp of water. Let the mixture sit for 5 minutes, or until it thickens, then add it to the batter in the same process as the egg.

You can also make these cookies gluten-free by replacing the whole wheat flour with gluten-free baking flour. Pamela’s All-Purpose Blend works very well in almost all baked goods I’ve tried it with.

Cookie Making Equipment

I use parchment paper to line my Wilton cookie sheet for easier clean-up, but if you don’t have parchment paper, a non-stick baking spray will work too. Spray the cookie sheet liberally, and you shouldn’t have any issues with cookies sticking.

If you don’t have a cookie scoop, you can use your hands or a spoon to grab about 1 tbsp of dough. It should be close to the same amount of dough.

Snickerdoodle Recipe Notes

  • If you prefer crispy cookies over soft and chewy, bake the cookies for 11-13 minutes instead of 9-11.
  • Store these cookies in a plastic bag or container at room temp for up to a week.
  • The cookies can be frozen for up to 3 months. Wrap them in wax paper and place them in a ziplock bag or air-tight container. Defrost on the counter or in the fridge when you’re ready to eat them.

Cinnamon Health Benefits

Cinnamon is the main flavor in a good snickerdoodle cookie, which is fantastic because cinnamon is wonderful in so many ways. Not only does it taste great, but it has proven health benefits. I personally love adding it to my baked goods because I love what it does for our bodies! I listed a few of its benefits below.

  • Cinnamon is high in antioxidants.
  • It has anti-inflammatory properties.
  • Cinnamon has been linked to reducing the risk of heart disease.
  • It can lower blood sugar levels because it’s been shown to decrease the amount of glucose that enters your bloodstream after a meal.
  • It can help fight against bacterial infections and help treat respiratory infections.
Healthy Snickerdoodle Cookies
PIN ME FOR LATER!

I hope you love these Healthy Snickerdoodle Cookies! If you want more healthy cookies, try out my Healthy Gingersnaps, Healthy Peanut Butter Cookies, or Gluten-Free Chocolate Chip Cookies!

Healthy Snickerdoodle Cookies

Healthy Snickerdoodle Cookies

Alyssa
These Healthy Snickerdoodle Cookies are the best way to treat yourself to holiday cookies! They are made with whole wheat flour, coconut oil, coconut sugar, and almond milk! The ingredients are simple and create a delicious healthy treat!
5 from 11 votes
Prep Time 10 mins
Cook Time 10 mins
Course Dessert, Snack
Cuisine American
Servings 12
Calories 116 kcal

Equipment

  • Large cookie sheet
  • Parchment paper
  • 2 Large mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Medium cookie scoop

Ingredients
  

  • 1 ¼ cup Whole wheat flour or gluten-free flour
  • ¾ tsp Cream of tartar
  • ½ tsp Baking soda
  • ¾ tsp Ground cinnamon
  • tsp Fine sea salt
  • 2 tbsp Coconut oil melted and cooled slightly
  • 1 Large Egg room temperature
  • 2 tsp vanilla extract
  • 1 ½ tbsp Unsweetened almond milk
  • ½ cup Coconut sugar or turbinado sugar

Coating:

  • 2 tbsp Coconut sugar or turbinado sugar
  • 1 tbsp Ground cinnamon

Instructions
 

  • Preheat the oven to 350°F, and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, vanilla, and almond milk. Stir in the sugar.
  • Add the dry ingredients to the wet ingredients and mix with a spatula until the dough is smooth.
  • To prepare the coating, mix together the sugar and cinnamon in a small bowl until completely combined. Using a medium cookie scoop, scoop the dough and roll it in a ball. Then, carefully roll the cookie dough back and forth in the coating.
  • Repeat with the remaining cookie dough and coating. Gently flatten the cookie dough balls with a spatula or your finger tips.
  • Bake at 350°F for 9-11 minutes or until the cookies are slightly golden on the bottom.
  • Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

  • If you prefer crispy cookies over soft and chewy, bake the cookies for 11-13 minutes instead of 9-11.
  • Store these cookies in a plastic bag or container at room temp for up to a week.
  • The cookies can be frozen for up to 3 months. Wrap them in wax paper and place them in a ziplock bag or air-tight container. Defrost on the counter or in the fridge when you’re ready to eat them.
Keyword Christmas Cookies, Healthy Cookies, Healthy Snickerdoodle Cookies, Healthy Snickerdoodles, Snickerdoodles

44 thoughts on “Healthy Snickerdoodle Cookies”

  1. 5 stars
    I like the history and tradition of this cookie I have never heard of before now. I’ll have to try it since it only contains healthy ingredients and I love any cookie with coffee!:) Thanks for posting the recipe!

  2. 5 stars
    I have to say, I am loving your recipes!! Both my MIL and myself are trying to be more conscious of what we put into our bodies, but still want to be able to indulge in a few cookies come the holidays. I will definitely be trying these, so we can have a “healthier” option on the cookie trays!

    1. Thank you, Cindy! I’m so glad you’re enjoying my healthier recipes! It’s nice to be able to indulge with better choices. 🙂

  3. These cookies are going on my “Christmas Cookies to bake” list. Yesterday was national cookie day, and I missed it. I have some catching up to do. Thank you for this healthier snickerdoodle recipe. They are one of my favorite cookies.

  4. I am needing a cookie recipe for a cookie swap next weekend. I am going to make these and share them with others. Cinnamon and sugar is a wonderful combination.

  5. These look like a great addition to a cookie exchange. I think I will try freezing the dough balls so I can bake up a few at a time when I have a craving for homemade cookies without all the guilt!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating