Healthy Snickerdoodle Cookies

These healthy snickerdoodle cookies are soft, chewy, and packed with that classic cinnamon-sugar flavor everyone loves—just made a little better for you.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 164

Author Lily Ernst

Ingredients

Cookie dough:

6 tbsp (85g) butter softened
6 tbsp granulated sugar
1 large egg
1 tsp pure vanilla extract
1 ¼ cups almond flour
¼ cup coconut flour
½ tsp cinnamon
¼ tsp salt
¼ tsp baking soda
¼ tsp cream of tartar

Cinnamon-sugar coating:

2 tbsp granulated sugar
1 ½ tsp cinnamon

Instructions

Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, mix the sugar and cinnamon together. Set aside.
2 tbsp granulated sugar, 1 ½ tsp cinnamon
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Then beat in the egg and vanilla until combined.
6 tbsp granulated sugar, 6 tbsp (85g) butter, 1 large egg, 1 tsp pure vanilla extract
Add the almond flour, coconut flour, cinnamon, salt, baking soda, and cream of tartar, and beat until well combined.
1 ¼ cups almond flour, ¼ cup coconut flour, ½ tsp cinnamon, ¼ tsp salt, ¼ tsp baking soda, ¼ tsp cream of tartar
Scoop and roll the dough into balls. Coat each ball in cinnamon-sugar and place 2" apart on the prepared baking sheet. Flatten each cookie with the palm of your hand.
Bake for 12 minutes and let cool on the cookie sheet to set.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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