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Healthier snickerdoodle cookies

These healthier snickerdoodle cookies are soft and chewy. The best cinnamon cookies prepared with wholesome ingredients. They are so good, you will love them!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 20 minutes
Total Time 40 minutes
Servings: 8 cookies
Course: Cookies
Calories: 93
Ingredients Equipment Method Notes

Ingredients
  

  • 80 gr vegan butter (softened)(margarine or sub regular dairy butter)(approx. ¾ cup)
  • 120 gr coconut sugar (or sub organic raw cane sugar or regular granulated sugar)(approx. ¾ cup)
  • 1 large egg (I have not tried to replace it with a flex egg, so I cannot recommend it (yet))
  • 1 tbsp (plant based) milk (to help the cookies spread in the oven)
  • 1 tsp pure vanilla extract
  • 150 gr spelt flour (or sub 1 to 1 gluten free flour or regular all purpose flour)(approx. 1¼ cup)
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp salt
Coating
  • 40 gr coconut sugar (or sub organic raw cane sugar or regular granulated sugar)(approx. ¼ cup)
  • 1 tbsp ground cinnamon

Equipment

  • 2 baking sheets
  • parchment paper
  • 1 (medium size) ice cream scoop

Method
 

  1. In a large mixing bowl cream the butter and sugar together with a mixer on medium-high. Continue until the mixture is pale and fluffy. Now add the egg, (plant based) milk and the vanilla extract and continue on medium-high until everything is incorporated.
  2. Add the dry ingredients; the flour, cinnamon, salt, cream of tartar and the baking soda. With a wooden spatula mix the wet and dry ingredients until just combined.
  3. Seal the bowl with cling wrap and chill for 20 minutes. In the meantime preheat the oven to 250F/175C, line two baking sheets with parchment paper. And mix the coconut sugar and cinnamon for the coating in a small bowl.
  4. Once the dough is chilled, take it out of the refrigerator. Scoop dough with the ice cream scoop and let them fall in the cinnamon sugar mixture. Gently roll the dough balls one by one through the cinnamon sugar until well coated.
  5. Now divide the sugared dough balls over the two prepared baking sheets and slightly press down the center of each ball.
  6. Bake the cookies in the preheated oven for 9-11 minutes. They are ready when the edges are set. Don't over bake them; they should be soft and chewy, not crispy!
  7. Let the cookies cool off on the baking sheet for 2-3 minutes before transferring them to a cooling rack where they can cool off completely.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.