These Whole Wheat Snickerdoodles are a classic cookie with a healthier makeover. 110 calories and less than 10 grams of sugar per cookie.
- 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
- 2 tsp cinnamon
- 2TBS granulated sugar
- Preheat oven to 375ºF and line two large baking sheets with parchment paper, or silicone mat. Set aside.
- In a small bowl, mix together your cinnamon and sugar until combined; set aside for later.
- In a medium bowl, combine whole wheat white flour, cream of tartar, baking soda, and salt. Mix with whisk until evenly distributed;set aside.
- 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.
- With mixer running, slowly add flour mixture to wet ingredients and combine until dough comes together. Dough should be soft, but not too sticky.
- 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.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
- Store cookies in airtight container. Cookies will stay fresh at room temperature up to one week.
*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).
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8
- Fat: 5
- Carbohydrates: 13
- Fiber: 1
- Protein: 2
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