Updated: Mar 8
Do you love a good cookie?
I love cinnamon and although I don't often crave a cookie, I have to say one bite and these had me hooked!
They're about as healthy as you can make a Snickerdoodle, using oat flour in place of refined white (gluten friends rejoice!) and a big reduction in sugar using coconut sugar in place of typical white granulated sugar, so that you can save on loads of empty calories but save on all the great flavor!
And if you love cinnamon like I do, the smell they fill the house with while cooking is enough to make you want to whip up a batch at least once a week!
3/4 C oat flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 C coconut sugar (plus 1 Tbsp. for cookie topping)
1/2 tsp. cinnamon (plus 2 tsp. for cookie topping)
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1/4 tsp. almond extract (optional)
2 Tbsp. unsweetened vanilla almond milk (or milk of choice)
1/4 C coconut oil, melted
Combine additional 2 tsp. cinnamon with 1 Tbsp. coconut sugar in a large ramekin and set aside.
Whisk your dry ingredients together in a large mixing bowl (or use a fork in place of a traditional whisk).
Add the vanilla, almond extract (optional), milk and melted coconut oil. Stir well by hand with a spoon.
Scoop the dough by large spoonful and roll into balls, then roll each top in the cinnamon and sugar mixture that was earlier prepared and set aside. Slightly flatten and reshape each cookie as needed.
Place the coated cookies on a parchment lined baking sheet. Place the full baking sheets in the refrigerator for 1 to 2 hours. This will make the cookies light and fluffy.
A few minutes before you're ready to remove the sheet to bake, preheat the oven to 350 degrees.
Place the cookies in the oven on the sheet to bake for about 10-12 minutes (or lightly golden brown). Be careful not to overcook or they will be crisper, not light and fluffy!
Remove the baking sheet from the oven and allow the cookies to cool for about 10 minutes there on the sheet before using a spatula to remove them.
Eat and Enjoy!