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Whole Wheat Snickerdoodles

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These Whole Wheat Snickerdoodles are a classic cookie with a healthier makeover. Made with part coconut oil, coconut sugar, and whole wheat white flour. These are a must.

*photos updated 2018*

stack of snickerdoodle cookies next to glass of milk

Snickerdoodles are one of my all-time favorites. I mean chocolate chip is classic and will always be a favorite, but snickerdoodle is just…. SNICKERDOODLE.

Being the curious person I am, I just googled how the heck snickerdoodles even came about. Apparently they have German roots. The Joy of Cooking claims that “snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln, which means ‘snail dumpling.”

Interesting.Not really the story I was hoping for… 

Anyway, another reason snickerdoodles are one of my favorites is because I have fond memories baking up a snickerdoodle storm with my Pal. This is one of the first cookies we baked (and mastered) together. The recipe? Mrs. Sigg’s Snickerdoodles from allrecipes.com. Back in the day (way before Pinterest) All Recipes was the shiz. We were probably 14 or 15 when we started obsessing over All Recipes. I’m not even certain how we found this lovely, classic snickerdoodle recipe. But we’d bake Mrs. Sigg’s Snickerdoodles like they were going out of style. We’d get our little two-person assembly line going for rolling the dough balls, then dipping them in cinnamon-sugar. I was mostly the dipper because my Pal was too OCD to let me roll the dough balls until later in life. True story. Eventually though when I had mastered my dough ball rolling skills, we would switch rolls.

Whole Wheat Snickerdoodles

snickerdoodle on wire rack

I actually hadn’t made snickerdoodles in so long until making this recipe! I get in this mood to make snickerdoodles every once in a while, probably when I am missing my Pal most. But Mrs. Sigg’s calls for shortening, which I am not a fan of (hydrogenated oils) and a lot of white sugar and all-purpose flour. Not that there is anything wrong with a traditional cookie recipe every now and again. I mean, those are my roots! Can’t forget that ❤ But if I have the opportunity to make a cookie a little healthier without compromising on taste, well I have to try.

what you need

  • whole wheat white flour
  • cream of tartar
  • baking soda
  • salt
  • coconut sugar
  • light brown sugar
  • softened coconut oil
  • softened butter
  • egg
  • vanilla
  • cinnamon
  • sugar

rolling cookie dough in cinnamon sugar for snickerdoodles

snickerdoodle cookie

Soft, chewy, cinnamon-sugary goodness. Wholesome whole wheat white flour, a mix of coconut oil with real butter, and coconut sugar with light brown sugar… these cookies are almost too good to be true.

bite of snickerdoodle cookie with glass of milk

Let me know if you make this recipe by leaving a comment and review on the blog – I love hearing from you and it helps other readers learn more about the recipe too!

Xx 

Ashley

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stack of snickerdoodle cookies next to glass of milk

Whole Wheat Snickerdoodles

★★★★★

5 from 1 reviews

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 1x
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Description

These Whole Wheat Snickerdoodles are a classic cookie with a healthier makeover. 110 calories and less than 10 grams of sugar per cookie.

Scale

Ingredients

  • 1 1/2 cups whole wheat white flour
  • 3/4 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup coconut sugar*
  • 1/4 cup light brown sugar (or granulated white)
  • 1/4 cup coconut oil, softened*
  • 1/4 cup unsalted butter, softened
  • 1 large egg, room temperature*
  • 1 tsp vanilla

Coating

  • 2 tsp cinnamon
  • 2TBS granulated sugar

Instructions

  1. Preheat oven to 375ºF and line two large baking sheets with parchment paper, or silicone mat. Set aside.
  2. In a small bowl, mix together your cinnamon and sugar until combined; set aside for later.
  3. In a medium bowl, combine whole wheat white flour, cream of tartar, baking soda, and salt. Mix with whisk until evenly distributed;set aside.
  4. In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together coconut sugar and brown sugar with the softened coconut oil and butter. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 2 minutes, until coconut sugar crystals are less noticeable. Scrape down the sides of the bowl then add egg and vanilla, mix on low-medium speed until evenly combined.
  5. With mixer running, slowly add flour mixture to wet ingredients and combine until dough comes together. Dough should be soft, but not too sticky.
  6. Using a rounded tablespoon, scoop dough balls and roll between the palms of your hand to make an even ball. Roll dough balls into cinnamon sugar mixture, and place on prepared cookie sheets, leaving room to spread.
  7. Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
  8. Store cookies in airtight container. Cookies will stay fresh at room temperature up to one week.

Notes

*If you don’t have coconut sugar, you can replace with light (or dark) brown sugar, or use cane sugar.

*To soften coconut oil, place jar in bowl of hot warm until soft (about 10 minutes). Or you could put jar in microwave for 10 second increments until soft.

Using a room temperature egg will allow the egg to evenly combine with the butter and coconut oil. If you mix a cold egg with softened coconut oil, the coconut oil will solidify and your dough will not be evenly mixed.

You can also use all butter (but cookies will bake differently if using all coconut oil).

  • Category: cookies
  • Method: bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110
  • Sugar: 8
  • Fat: 5
  • Carbohydrates: 13
  • Fiber: 1
  • Protein: 2

Keywords: whole wheat snickerdoodles, cookie exchange, healthy snickerdoodles

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WHAT IS YOUR FAVORITE COOKIE? If it happens to be chocolate chip, what is your SECOND favorite?? I must know.

 

 

 

 

Comments

  1. Cheers to it being National Cookie Day – I think that’s a good reason to EAT MORE COOKIES!!! YAYYYYY!!! – Though like I need another excuse 🙂
    These look so good Ashley – love the healthier take on the classic Snickerdoodle!

    Reply

    • THANKS Taylor 😀 I was telling Les I almost re-shot these, but decided to just go with it. So I appreciate that compliment, especially coming from you! 🙂 <3 Thanks for stopping by!!

      Reply

  3. I literally had no idea it was national cookie day, thanks for reminding me! These look super duper crinkly and soft pillows of cinnamon-sugary goodness! The snickerdoodle is such a classic, great job reinventing it with whole food ingredients!

    Reply

    • Well naturally I had to look this one up a few weeks before, after seeing other foodie holidays. And I was so happy it was sooner rather than later. Cookies always win! Thanks Rachel 🙂

      Reply

    • Aw thanks Les! It is funny because I almost re-shot these because the lighting was so bright that day I couldn’t seem to get a good handle on it. But thank you 🙂 <3

      Reply

  10. Dude, we totally had to have started before 14 or 15!? You cray, girl. Also, I really really love the photo of the dough!!!!!!!!!!

    Reply

    • Nothing surprises me these days Jill 😉 But I’ve heard Bob’s Red Mill gluten-free 1:1 flour is great for using instead of all-purpose! Maybe give that a try? I’ve been meaning to get my hands on it myself to test some things out. When I do, I’ll be sure to post! 🙂

      Reply

  18. I made these last weekend to bring to work as a birthday treat and everyone loved them! I even passed along the recipe to some co-workers. We really enjoy all your recipes 🙂

    Reply

    • Yes should be fine! If you can, scoop the dough first and freeze dough balls on a baking tray. Then the cookies may just need a couple of extra minutes.

      Reply

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