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Clean-Eating Snickerdoodle

Melissa Lindsey Gibson

"This is not your typical snickerdoodle, but they are so good you won't feel guilty eating them."
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25 m servings 241 cals
Original recipe yields 12 servings (24 cookies)

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  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper and prepare with cooking spray.
  2. Sift whole wheat flour, baking soda, 1 teaspoon ground cinnamon, cream of tartar, and sea salt together into a bowl.
  3. Blend 1 cup palm sugar, eggs, coconut oil, and vanilla extract together in a food processor until smooth; add flour mixture and blend until the mixture forms a dough. Divide the dough into 24 portions and roll into balls.
  4. Mix 2 tablespoons palm sugar and 1 1/4 teaspoon cinnamon together in a shallow bowl. Roll dough balls in the sugar-cinnamon mixture, arrange onto the prepared baking sheets about 2 inches apart, and flatten slightly.
  5. Bake in preheated oven until browning along the edges, 8 to 10 minutes.

Nutrition Facts

Per Serving: 241 calories; 10.6 g fat; 35.2 g carbohydrates; 3.8 g protein; 31 mg cholesterol; 197 mg sodium. Full nutrition

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These turned out to be very pleasant with a nice, almost cake-like texture. I had to add a dash of milk to make a cohesive dough plus I added 2 tbsp ground flaxseed. I didn't have wholemeal flou...