Healthier Snickerdoodles

Healthier Snickerdoodles

My daughter wanted “cinnamon” cookies the other day, and then I remembered how much I used to love Snickerdoodles as a kid. So I got to making a healthier version! Enjoy, just in time for Christmas! :) 

Ingredients

• 3 cups (375g) spelt flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1 and 1/2 teaspoons ground cinnamon

• 1/2 teaspoon salt

• 1 cup (226g) coconut oil

• 1 and 1/3 cup (267g) xylitol 

• 1 large egg + 1 large egg yolk, at room temperature

• 2 teaspoons pure vanilla extract

Topping

• 1/3 cup (70g) xylitol 

• 1 teaspoon ground cinnamon

Directions

• Preheat oven to 90°C. Line two large cookie sheets with parchment paper. Set aside.

• Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.

• Make the cookies: Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.

• In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the coconut oil and xylitol together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.

• Roll cookie dough into balls, about 1.5 Tablespoons (35g) of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.

• Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

• Cookies remain soft & fresh for 7 days in an airtight container at room temperature.

Approved for: Adrenal Diet, Dairy-Free, Gluten-Free

Filipa Bellette is Co-Founder of Chris & Filly Functional Medicine. She is an accredited Clinical Nutritionist & Functional Medicine Practitioner. She is also a Ph.D. thought-leader, award-winning writer, and regularly published as a guest blogger & in the media. Together with her husband Chris Bellette, Filipa has worked with over 2,000+ busy, burnout clients in the last 10+ years, and specialises in producing healthy, balanced, and happy Mums & Dads…or as she calls it, a Power Parent! Filipa’s own passion for producing high-performance Power Parents came from her own personal experience of Mummy Burnout, after having babies and juggling the demands of business, family, and her failing health.