Healthy Snickerdoodle Cookies
The following recipe and photography was provided courtesy of Allianna Moximchalk from Allianna’s Kitchen.
Good news! Holiday cookies can be made healthy without sacrificing any indulgence!
One of my favorite seasonal treats is a classic snickerdoodle cookie, which is often loaded with butter, sugar, and processed flour. These Healthy Snickerdoodle Cookies are a great alternative because they’re made from cassava flour instead of processed wheat flour and are naturally sweetened with coconut sugar; however you can use any of the Fx-approved natural sweeteners from this list.
Even better, this recipe only requires 10 minutes of hands-on time, which means you can have a warm batch of cookies on the table in 20 minutes.
Can I Make These Cookies Ahead of Time?
Yes! These cookies freeze beautifully. If you make them ahead of time to freeze, let them cool completely and arrange them in layers separated by a piece of parchment paper in a glass container. This will prevent them from sticking together.
What is Cassava Flour?
Cassava flour is a great alternative to regular wheat flour as it is naturally gluten and grain free. It comes from a root veggie called cassava. Not only is cassava flour great for baking, but it also gets nice and crispy when cooked, making it a great breading, too. It is important to note that not all cassava flour brands are created equal. Bob’s Red Mill and Otto’s are my go-to’s, as they best resemble the consistency of traditional flour.
Healthy Snickerdoodle Cookies
Servings: 12 Cookies
Ingredients
- ½ cup ghee or grass-fed butter, melted
- 1 ¼ cup Bob's Red Mill cassava flour
- ¼ cup Bob's Red Mill almond flour
- 1 tsp. baking powder
- 1 pinch sea salt
- 1/2 Tbsp. Heinen's pure organic maple syrup or 2 Tbsp. coconut sugar
- 1 Tbsp. Heinen’s ground cinnamon
- 2 tsp. vanilla extract
- 2 Heinen's cage free eggs
- Additional ½ cup of coconut sugar, for rolling the cookies
Instructions
- Preheat the oven to 350°F.
- Add the melted ghee or butter to a bowl with the eggs and vanilla.
- In a separate bowl, combine all of the dry ingredients, except for the ½ cup of coconut sugar.
- Mix the dry ingredients with the wet ingredients.
- Using a 1-inch cookie scoop, scoop the dough and roll into small balls.
- Roll the balls in the 1/2 cup of coconut sugar until coated.
- Bake in the oven for 10 minutes and serve.
