Recipes » Desserts » Snickerdoodle Cookies
T. Colin Campbell Center for Nutrition Studies

Snickerdoodle Cookies

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
These snickerdoodles ditch the traditional butter, sugar, and flour for a healthier twist using dates and gluten-free oats. Packed with warming cinnamon and fragrant vanilla bean powder, Chef AJ promises these cookies are just as delicious, if not more! They're perfect for those seeking a healthier dessert option without sacrificing flavor.
Prep: 15 mins Cook: 8 mins Yield: Make 6 cookies
Gluten Free Low Sugar Nut Free Soy Free

Chef’s Note: Please don’t skimp on the spices in this recipe. Using vanilla bean powder and high-quality cinnamon makes a tremendous difference in this recipe. Traditional snickerdoodles are made with butter, sugar, and flour. I snicker at those ingredients.

Reprinted from Chef AJ’s Sweet Indulgence: Guilt-Free Treats Sweetened Naturally with Fruit (BPC, 2024)

Ingredients

Ingredients

  • 1 cup gluten-free rolled oats
  • ½ Tbsp cinnamon
  • ½ tsp vanilla bean powder
  • 6 ounces pitted dates (about 1 cup)
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. Preheat oven to 325°F.
  • 2. Place the oats and spices in a food processor fitted with the “S” blade and process into a flour-like consistency.
  • 3. Add dates and process until a ball forms, adding a few more dates if necessary to form a cohesive dough.
  • 4. Divide into 6 pieces, roll into balls, and flatten with your hand.
  • 5. Bake for 4 minutes on a cookie sheet lined with parchment paper or a nonstick silicone baking mat.
  • 6. Flip and bake for 4 minutes more. Remove from oven and let cool completely.

Cooking Tips

Cooking Tips

  • 1. These will keep well for a long time and can be refrigerated or frozen.

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