This is not your typical snickerdoodle, but they are so good you won't feel guilty eating them.

Gallery

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
12
Yield:
24 cookies
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper and prepare with cooking spray.

    Advertisement
  • Sift whole wheat flour, baking soda, 1 teaspoon ground cinnamon, cream of tartar, and sea salt together into a bowl.

  • 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.

  • 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.

  • Bake in preheated oven until browning along the edges, 8 to 10 minutes.

Nutrition Facts

241 calories; protein 3.8g 8% DV; carbohydrates 35.2g 11% DV; fat 10.6g 16% DV; cholesterol 31mg 10% DV; sodium 196.8mg 8% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2019
I give these a five for texture. Flavor. And appeal. Lovely cookies. I did make 2 changes to the original recipe. I used unbleached organic white flour instead of whole wheat flour. And organic cane sugar for palm sugar. I also chose to omit the cinnamon in the dough out of preference. Rolled the dough balls in the cinnamon sugar mix and baked for 8 minutes. These turned out as close to my grandma s recipe as possible without the butter. These are going into our cookie rotation for sure. Thank you for the fine recipe. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/20/2015
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 flour so I used regular white all-purpose. I will be making these again. Read More
Rating: 5 stars
12/25/2018
I ve made these cookies multiple times and they re always a big hit! I actually just use regular flour and sugar but I do use coconut oil. It makes a really decent sized batch but you still might want to double it if you want to give them away or have them last you a while. Because they go quickly. They re chewy and delicious! Read More
Rating: 5 stars
11/17/2019
I give these a five for texture. Flavor. And appeal. Lovely cookies. I did make 2 changes to the original recipe. I used unbleached organic white flour instead of whole wheat flour. And organic cane sugar for palm sugar. I also chose to omit the cinnamon in the dough out of preference. Rolled the dough balls in the cinnamon sugar mix and baked for 8 minutes. These turned out as close to my grandma s recipe as possible without the butter. These are going into our cookie rotation for sure. Thank you for the fine recipe. Read More
Advertisement