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Healthy Snickerdoodles recipes

Healthy Snickerdoodles recipes

This recipe offers a healthy, gluten-free, and vegan take on classic snickerdoodles. Utilizing oat and sorghum flours, egg replacer, and alternative sweeteners, these cookies deliver the beloved cinnamon-sugar flavor with a lighter profile. They are quick to prepare, yielding soft and chewy treats perfect for a snack or dessert.
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Total Time 30 minutes
Course Snack
Cuisine French
Servings 8 people
Calories 2512.6 kcal

Equipment

  • 2 Mixing Bowls One large for wet ingredients, one medium for dry, and a small one for the coating.
  • 1 Whisk
  • 2 Baking Sheets
  • 1 Parchment Paper To line baking sheets for non-stick baking.
  • 1 Cookie Scoop For uniform cookie size.

Ingredients
  

Main

  • 1/4 cup Unsweetened Vanilla Soy Milk
  • 84 g 6 tbs Neutral Oil (**see notes!)
  • 96 g 1/2 cup Homemade Vanilla Sugar (or dry sweetener of choice)
  • 2 tsp Stevia Extract
  • 1 tsp Vanilla Paste I used homemade
  • 1 tsp Butter Extract
  • 120 g 1 cup Oat Flour
  • 85 g 1/2 cup + 2 tbs Sweet White Sorghum Flour
  • 16 g 1 tbs Corn Starch (preferably non-GMO)
  • 13 g 1 tbs Ener-G Egg Replacer (just the powder)
  • 2 tsp Cream of Tartar baking powder might also work
  • 1/4 tsp Salt
  • 1/2 cup Homemade Vanilla Sugar
  • 1 tbs Cinnamon

Instructions
 

  • Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  • In a small bowl, combine the 1/2 cup Homemade Vanilla Sugar and 1 tablespoon Cinnamon for the coating; set aside.
  • In a large mixing bowl, whisk together the 1/4 cup Unsweetened Vanilla Soy Milk, 84g Neutral Oil, 96g Homemade Vanilla Sugar, 2 tsp Stevia Extract, 1 tsp Vanilla Paste, and 1 tsp Butter Extract until well combined.
  • In a separate medium bowl, whisk together the 120g Oat Flour, 85g Sweet White Sorghum Flour, 16g Corn Starch, 13g Ener-G Egg Replacer, 2 tsp Cream of Tartar, and 1/4 tsp Salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft, cohesive dough forms.
  • Scoop dough into approximately 1-inch balls using a cookie scoop or spoon.
  • Roll each dough ball generously in the prepared cinnamon-sugar mixture, ensuring an even and thorough coating.
  • Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  • Bake for 8-10 minutes, or until the edges are lightly golden and the centers appear slightly set but still soft.
  • Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Ensure the 'neutral oil' is truly flavorless, such as grapeseed or a refined coconut oil, to preserve the delicate vanilla and butter notes. When combining the dry and wet ingredients, mix until just combined; overmixing isn't as critical with gluten-free flours but can still impact texture. The cinnamon-sugar coating is key for classic snickerdoodle flavor and appearance, so ensure an even, generous roll. Be mindful not to overbake; these cookies can quickly go from perfectly soft to dry. They should appear slightly underdone in the center when removed from the oven and will set as they cool. For best texture, let them cool for a few minutes on the baking sheet before transferring to a wire rack.