Skinny Snickerdoodle Cookies
Recipe type: Dessert
Serves: 12 cookies
  • ¾ cup oat flour
  • ¼ tsp. baking powder
  • ¼ tsp. cream of tarter
  • ¼ tsp. baking soda
  • ⅛ tsp. salt
  • ¼ cup coconut sugar
  • ¼ tsp. cinnamon
  • ½ tsp. vanilla extract
  • ¼ tsp. almond extract (optional)
  • 2 Tbs. unsweetened plain coconut milk
  • ¼ cup coconut oil, melted
  • Additional 1 Tbs. of coconut sugar and 2 tsp. cinnamon: combine in a separate bowl
  1. Whisk together the dry ingredients (the first 7 ingredients) in a large bowl.
  2. Pour in the vanilla and almond extracts, coconut milk, and melted coconut oil. Stir until combined.
  3. Scoop out about two tablespoons of dough at a time, roll into balls (twelve in all) and then coat with the cinnamon sugar mixture that is in the separate bowl.
  4. Place the balls on a baking sheet lined with parchment paper and refrigerate for 1-2 hours to prevent the cookies from over-flattening while they bake.
  5. When cookies have just about 15 minutes left to chill in the refrigerator, preheat the oven to 350 degrees.
  6. Remove the tray from the refrigerator and bake the cookies for 10-12 minutes. Let cool 10 minutes on the tray and then transfer to a cooling rack. Enjoy the cookies warm or at room temperature!
Nutrition Information
Serving size: 1 cookie Calories: 85 Fat: 5 Saturated fat: 4 Carbohydrates: 9 Sugar: 4 Sodium: 51 Fiber: 1 Protein: 1 Cholesterol: 0
Recipe by Nutrition Twins at