A quick note before we begin… I learned a LOT about the science of snickerdoodles when developing this recipe, so this post is longer than usual. I hope you enjoy nerdy kitchen chemistry as much as I do! But if your snickerdoodle cravings are out of control and you just need to make and eat cookies ASAP, you can scroll past all of my tips to get straight to the recipe — I’m not offended one bit!
The night of my first full day in Mexico for a close friend’s wedding in December, I ended up with a major craving for cookies. Although the restaurant we were dining at only offered popsicles for desserts, one of the groomsmen mentioned that he had cookies back at the hotel that he’d be happy to share with me. Excitedly, I agreed to find him in the lobby after our shuttle ride back from town.
Yet when we arrived back at the hotel, I didn’t see him anywhere… So I headed up to my room, ate some of the dark chocolate stashed in my purse, and figured that I’d snag a cookie the next day — or that the wedding cake the following evening would satisfy my sweet tooth!
At the reception the next night, I waved hello to the same groomsman, laughing as his eyes widened… He proceeded to spill that the other groomsmen had polished off all of the cookies before he could save one for me, and he kept apologizing profusely. I smiled and reassured him it was fine as the wedding planner asked us to take our seats so the dinner could begin.
As the evening drew to a close, I realized my sweet tooth would have to wait yet another day — whether for a soft, chewy, deliciously sweet cookie or even a slice of cake — because my friend’s reception menu only included individual custards and puddings at the dessert table… No wedding cake whatsoever!
One of my other new friends laughed a little at my sweet tooth dilemma as we chatted at the end of the evening. He then asked about my favorite cookie flavor, and I quickly responded that I wasn’t too picky… As long as it was soft and chewy, I’d be happy — and something with chocolate would be even better!
I turned the tables, inquiring about his favorite cookie in return, and he almost apologetically replied that he hated chocolate, which made me smile… I always internally chuckle when people say they don’t like chocolate and seem to worry that might offend me, seeing as I’m such a huge chocoholic. It actually doesn’t bother me one bit — that just means more for me and I don’t have to share! 😉
But he continued on and shared that snickerdoodles and peanut butter cookies were the two he loved the most. Soft, chewy, and preferably warm… And sometimes with ice cream stuffed between two to make an ice cream cookie sandwich.
In that moment, I realized that “healthy snickerdoodles” had been sitting on my recipe testing list for years… And as a result, I immediately moved it to the very top as soon as I arrived back home from Mexico, making it my highest priority for the new year.
After countless rounds of testing — including four batches in a single day, just to make sure they turned out perfectly! — I’m incredibly excited and SO thrilled to finally share this Ultimate Healthy Snickerdoodles recipe with you!
These ultimate healthy snickerdoodles are deliciously sweet, irresistibly soft and chewy, and have plenty of rich spice flavor permeating throughout every bite. They also have that oh so subtle snickerdoodle tang (you know the one I’m talking about, right??) and just a hint of that classic snickerdoodle crunch from the sweet cinnamon-spiced sugar coating on the outside too.
Yet unlike traditional recipes… These ultimate healthy snickerdoodles are 84 calories!
WHAT ARE SNICKERDOODLES?
What exactly are snickerdoodles? And how did they get their name? Well… The first question is easier to answer, so let’s start there!
Snickerdoodles are a special type of sugar cookies, usually made with lots of butter (it creates a really rich flavor!), that are rolled in cinnamon sugar before they’re baked. That cinnamon sugar coating is the most iconic and obvious way to tell snickerdoodles apart from any other cookie…
But unlike just about every other cookie I’ve baked or eaten, snickerdoodles also include cream of tartar! If you’re nerdy like me (I used to be a chemist!)… It has a few different scientific names: potassium bitartrate, potassium hydrogen tartrate, and tartaric acid. But plain ol’ “cream of tartar” also works! 😉
Cream of tartar is a fine white powder that’s a byproduct of the wine making process (aka it comes from grapevines!). It’s acidic, so it reacts with baking soda (a base — and another classic snickerdoodle ingredient!) to give snickerdoodles a lighter, chewier texture. It also creates that subtle hint of tang so characteristic of snickerdoodles’ flavor!
WHY ARE THEY CALLED SNICKERDOODLES?
That’s a very good question… And something I don’t entirely know the answer to! However, there are a couple of different theories about why snickerdoodle cookies are called “snickerdoodles.”
The first theory is that snickerdoodles originated in Germany. If true, then the cookies’ name is play on the German word “schnecken,” meaning snails. Schnecken is also the term for a particular type of German sweet buns (very similar to what Americans call sticky pecan buns!), so named because they’re rolled up in a spiral shape like a snail’s shell.
That’s as far as sources go, so my best guess is… Maybe the sticky buns and cookies have similar flavors from the sweetness and cinnamon?
The second theory is that snickerdoodles actually originated in New England during the late 1800s, possibly created by a woman named Cornelia Campbell Bedford. New Englanders tended to give baked goods whimsical names, so the term “snickerdoodle” might not mean anything at all!
In some cookbooks from the late 1800s and early 1900s, snickerdoodles were actually included in the cake chapter, rather than the cookies chapter… So they may have originally been more pillowy and cakey in texture, rather than the soft and chewy treats they are today.
Regardless of which theory you believe… The cookies are absolutely delicious, so let’s dive into how to make the ultimate healthy snickerdoodles!
HOW TO MAKE THE BEST EVER HEALTHY SNICKERDOODLES
Let’s go over how to make the best ever healthy snickerdoodles! I learned a lot while developing this recipe, so to make sure your cookies turn out perfectly and exactly the way you like them, I want to share my nerdy tips and tricks with you!
Nerd Alert #1: Flour
Traditional snickerdoodle recipes typically call for refined white flour, but since we’re making the ultimate healthy snickerdoodles, you’ll use white whole wheat flour instead! No… It’s not a combination of white (aka all-purpose) flour and regular whole wheat flour!
Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture… And that lets the soft and chewy texture of your ultimate healthy snickerdoodles truly shine!
Tip: I’ve also included my two favorite gluten-free alternatives in the Notes section of the recipe, if you’d like to make these ultimate healthy snickerdoodles gluten-free!
Nerd Alert #2: Measuring the Flour
Yes, this Nerd Alert is SO important that I’m separating it from the type of flour that you’ll use. For the best texture in your ultimate healthy snickerdoodle cookies, you must measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!)
Too much flour will do a few things to your cookies. It’ll prevent them from spreading (more on that in a moment!), so your cookies will look like little balls instead of round discs. It’ll also make them taste dry or cakey, rather than soft and chewy.
So pretty pretty please… Measure your flour correctly for the best ever healthy snickerdoodles!
Nerd Alert #3: Cream of Tartar + Baking Soda
As we covered above, cream of tartar is a key ingredient in snickerdoodle cookies. It’s an acid that’s a dry, fine, white powder that comes from grape plants. Cream of tartar is what gives snickerdoodles that subtle yet iconic tangy flavor. Without cream of tartar, your ultimate healthy snickerdoodles would just be cinnamon sugar cookies… Still delicious — just not true, authentic snickerdoodles!
The cream of tartar also serves a scientific purpose… You’re not adding it just for flavor! As an acid, the cream of tartar reacts with the baking soda (a base). When these ingredients react, they create a supremely soft and chewy texture in your ultimate healthy snickerdoodles. Yum!
Fun Fact: You can actually make your own baking powder out of cream of tartar and baking soda!
Nerd Alert #4: Cinnamon
I deviated a bit from traditional snickerdoodle recipes here… I actually added a bit of cinnamon to the cookie dough itself — not just to the coating! I wanted that rich, warm, cozy cinnamon flavor to permeate throughout every bite. Based on the dozens of people who taste tested these ultimate healthy snickerdoodles for me, that was a very good decision! 😉
However, not all cinnamons are created equal! I prefer Saigon cinnamon, rather than regular ol’ everyday cinnamon. Saigon cinnamon has the highest concentration of cinnamaldehyde (aka a naturally occurring flavor chemical in cinnamon!), which means it has the strongest, richest, and sweetest cinnamon taste. I highly recommend using Saigon cinnamon for the best flavor in these ultimate healthy snickerdoodles!
Tip: I actually buy my Saigon cinnamon online here because it’s SO inexpensive and affordable!
Nerd Alert #5: Butter
Just like classic recipes, you’ll use butter to make these ultimate healthy snickerdoodles. However, unlike the traditional ones that include a full stick or two of butter, you merely need 1 tablespoon of butter. That really helps keep your ultimate healthy snickerdoodles low calorie and low fat!
Also unlike traditional recipes… You’ll melt the butter! I almost never remember to set out butter far enough in advance to give it time to properly soften, and I don’t like washing the beaters on a hand-held or stand mixer after creaming butter and sugar either. I’d rather just use a whisk or fork and stick it in the dishwasher! So… Melting the butter solves both of those problems!
Tip: I’ve also provided non-dairy alternatives in the Notes section of the recipe, if you’d like to make your ultimate healthy snickerdoodles vegan and dairy-free!
Nerd Alert #6: Vanilla Extract
This is a semi-secret and very important ingredient in these ultimate healthy snickerdoodles! Vanilla extract actually enhances butter’s rich flavor. You’ll use a bit more vanilla in your cookies than traditional recipes typically do, which means your ultimate healthy snickerdoodles will taste just as rich and buttery as traditional ones!
Nerd Alert #7: Eggs
You just need one egg for these ultimate healthy snickerdoodles! The egg white provides protein, which helps with the structure and texture of your cookies. Then the fat from the egg yolk adds richness and chewiness. Make sure you whisk it really well with the melted butter and vanilla for the best possible texture in your ultimate healthy snickerdoodles!
Tip: I’ve shared my favorite egg alternative in the Notes section of this recipe as well, if you’d like to make your ultimate healthy snickerdoodles vegan and egg-free!
Nerd Alert #8: Sugar
You can use two different types of sugar to make these cookies: coconut sugar and brown sugar. You probably know what brown sugar is already… 😉 Coconut sugar is an unrefined sweetener that comes from coconuts (aka it’s clean eating friendly!), but it doesn’t actually taste like coconuts! It has a rich caramel-like flavor (just like brown sugar!), and you can usually find it on the baking aisle right next to the granulated sugar.
Now here’s where things get interesting! Are you ready for more baking chemistry??
The amount of sugar that you use in your cookie dough will actually determine how much your ultimate healthy snickerdoodles spread!
Nope… Sugar isn’t just for flavor in cookies. It’s part of their appearance and texture too!
I tried making these ultimate healthy snickerdoodles with different amounts of sugar: 6 tablespoons, 7 tablespoons, 8 tablespoons (aka ½ cup!), and 8 tablespoons + 2 teaspoons of milk (just to see if they’d spread even more!).
You can see the results above!
The cookies became progressively thinner and wider as I added more sugar to the cookie dough. That’s because sugar is considered a liquid ingredient in cookies! When you heat sugar, it turns into a liquid. (That’s how you make caramel!)
When you heat the cookie dough by putting it in the oven to bake, the sugar begins to caramelize and turn into a liquid… Which then makes your cookies spread.
less sugar = less spreading = thicker snickerdoodles
So the amount of sugar that you’ll add will depend on how you prefer your snickerdoodles! If you like thicker cookies, add a little less (just remember that they’ll also be a little less sweet!). If you like thinner cookies, add a little more (and a touch of milk, if you like them even thinner — that’s what I did for the cookies in most of my photos in this blog post!).
Pretty nerdy and pretty cool, right??
Nerd Alert #9: Chilling
Chilling is mandatory! It helps stiffen the cookie dough, so it makes it easier to roll the snickerdoodles in the coating. It also helps prevent your cookies from spreading into thin flat pancake shapes when you put the cookie dough in the oven!
Nerd Alert #10: Coating + Rolling
You’ll need more cinnamon and sugar for this! I was surprised at the high ratio of cinnamon to sugar in traditional recipes. Most called for a 1:4 ratio, which I thought seemed excessive, but after tasting the finished cookies… I was a very firm believer. That amount provided the perfect amount of cozy cinnamon and sweetness to the outsides of these ultimate healthy snickerdoodles!
After chilling, your cookie dough will still be a bit sticky. Do NOT touch the cookie dough with your bare hands!! Instead, use a spoon and spatula to drop it into the cinnamon sugar.
Once it’s covered in the coating, then roll it between your palms to shape it into a sphere. The cinnamon sugar acts as a barrier between the sticky cookie dough and your hands, so the cookie dough won’t stick to your skin!
Tip: I reroll the cookie dough in the cinnamon sugar a second time once I’ve shaped it into a ball, just to maximize the sweet cinnamony flavor!
Nerd Alert #11: Shaping + Baking
Just like the amount of sugar will help determine how thick your cookies are, so will the shape of your cookie dough! If you prefer really thick cookies, then shape your cookie dough to be taller than it is wide (aka more of a cylinder!). If you prefer flatter and thinner cookies, then gently pat down the tops of your cookie dough balls before baking them. (The amount of sugar — and milk! — will have a bigger effect, but shaping still impacts the thickness of your ultimate healthy snickerdoodles!)
These cookies don’t take very long to bake at all… Just 9-10 minutes! They’re actually done baking when the centers still look and feel soft and underdone. The heat from the baking sheet will continue to cook the centers as you let them sit for 10 minutes after removing them from the oven.
So keep an eye on those cookies… And pull them out when they still look a teensy bit underdone. That creates the best soft and chewy snickerdoodle texture!
Whew! Did you stick with me throughout all of those nerdy tips? If so… Then you’re definitely ready to make the best ever healthy snickerdoodle cookies! And when you bake your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ????) I’d love to see your ultimate healthy snickerdoodles!
| The Ultimate Healthy Snickerdoodles | | Print |
- for the cookies
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- ¾ tsp cream of tartar
- ½ tsp baking soda
- ½ tsp ground cinnamon (see Notes!)
- ⅛ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg, room temperature
- 2 tsp vanilla extract
- ½ cup (96g) coconut sugar or light brown sugar (see Notes before beginning!)
- for the coating
- ¼ cup (48g) coconut sugar or light brown sugar
- 1 tbsp (6g) ground cinnamon (see Notes!)
- To prepare the cookies, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the sugar. Add in the flour mixture, stirring until incorporated. Chill the cookie dough for 30 minutes.
- To prepare the coating, mix together the sugar and cinnamon in a small bowl until completely combined and no lumps remain.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- {See the Notes below about rolling and shaping before beginning this step!} Using a spoon and spatula, drop a small amount of the cookie dough into the coating. Carefully rock the cookie dough back and forth in the coating. (Do not touch the cookie dough with your hands until it’s fully coated!) Once fully covered in coating, roll the cookie dough into a sphere between your palms, and place it on the prepared baking sheet. Repeat with the remaining cookie dough and coating. (Optional: Gently flatten the cookie dough as a spreading “head start” for cookies that are thinner!)
- Bake at 350°F for 9-11 minutes. Let the cookies cool on the warm baking sheet for 10 minutes before transferring to a wire rack.
It’s important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out dry and crumbly, rather than soft and chewy. If you can’t incorporate all of the flour into your cookie dough, then stir in room-temperature milk (any kind will work!) ½ teaspoon at a time until all of the dry ingredients are incorporated.
I do not recommend substituting for or omitting the cream of tartar. It's important for both the taste and texture of these cookies. (See Nerd Alert #3 in my blog post above for more information!)
I highly recommend using Saigon cinnamon for the best flavor! It’s stronger, richer, and sweeter than common cinnamon. I buy mine online here because it’s so inexpensive and affordable! If you aren’t using Saigon cinnamon, then increase the cinnamon in the cookie dough by ⅛ to ¼ teaspoon.
GLUTEN FREE OPTION: For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.
VEGAN OPTION: Use coconut oil or stick-style non-dairy butter (this is my favorite!). In place of the egg, substitute 1 ½ teaspoons of Ener-G (I whisk this into the dry ingredients!) + 2 tablespoons of warm water + an extra ½ tablespoon (7g) of coconut oil or non-dairy butter.
HOW MUCH SUGAR TO ADD TO THE COOKIE DOUGH: This actually depends on how thick or thin you prefer your snickerdoodles! For thick cookies (that don’t spread as much while baking!), use 6 tablespoons (72g) of coconut sugar or light brown sugar. For slightly thicker cookies, use 7 tablespoons (84g) of coconut sugar or light brown sugar. For even thinner cookies, add 2 teaspoons of room-temperature milk (any kind will work!) along with the vanilla extract. (See Nerd Alert #8 in my blog post above for more information and visuals about what each version looks like! I used the last version, ½ cup of sugar + 2 teaspoons of milk, for most of the photos in the blog post above.)
ROLLING THE COOKIE DOUGH IN COATING: This cookie dough is sticky, and that’s intentional! It gives these cookies a really soft and chewy texture, and it allows them to spread some while baking. However, that means the cookie dough will stick to your bare hands. So in Step 4, do NOT touch the cookie dough until it’s covered with the cinnamon sugar mixture. The coating then acts as a barrier and prevents it from sticking to your skin!
SHAPING THE COOKIE DOUGH BEFORE BAKING: For thicker snickerdoodles, roll the cookie dough so that it’s taller than it is wide (aka a cylinder shape!). For thinner snickerdoodles, roll the cookie dough into balls, and flatten them slightly before baking.
This recipe is easily doubled!
FOR MORE INFORMATION, SEE NERD ALERTS #1-11 AND THE PHOTOS IN MY BLOG POST ABOVE!
{gluten-free, clean eating, low fat, vegan option, dairy-free option, egg-free option}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Chocolate Chip Cookies
♡ The Ultimate Healthy Sugar Cookies
♡ The Ultimate Healthy Peanut Butter Cookies
♡ The Ultimate Healthy Oatmeal Raisin Cookies
♡ The Ultimate Healthy Pumpkin Chocolate Chip Cookies
♡ The Ultimate Healthy Gingerbread Cookies
♡ The Ultimate Healthy Chocolate Sugar Cookies
♡ The Ultimate Healthy Gingersnaps
♡ …and the rest of Amy’s healthy cookie recipes!
Hello, I love these cookies!! Can I give them to my friend who is lactose intolerant??
I’m so honored that you’d like to share these snickerdoodles with your friend, Laura! I think it depends on how severely lactose intolerant your friend is. My family members who are lactose intolerant can eat these just fine, but some people who are severely lactose intolerant can have issues with butter. In a perfect world, butter is entirely fat, with no lactose (the naturally occurring sugar in milk!), but there can sometimes be trace amounts of lactose in butter. If I were in your position, I’d tell my friend that the cookies contain butter but no other dairy — and then let my friend decide! (My lactose intolerant family members also swear by lactaid; if they take one of those pills before, they can eat any and all dairy with no side effects!) Does that make sense? 🙂 I’d love to hear what you and your friend think of these snickerdoodles if you try making them!
Hi as I have made these and really enjoyed them but couldn’t eat them all so my dad did. Is it possible to freeze these once there cooked to keep them fresh
I’m so glad you enjoyed these snickerdoodles Lily! Unfortunately, they don’t freeze very well because of the cinnamon sugar coating. I just haven’t had good luck keeping that coating intact when thawing them!
These really are excellent Snickerdoodles; thanks for the guidance! I did 8x the recipe, using your suggestion of 1/2 cup sugar plus 2 tsp milk per recipe, and they turned out very flat and not so great looking. But they were still nice and chewy and excellent to the taste! I am freezing some of the dough to have more convenient to make soon.
I have always liked Snickerdoodles, made with whole grains and all (which always much improved the health and flavor I thought), but there was always something not quite right even if I don’t remember what it was. Now that I know the taste is right, and youve given me all the pointers I need to get the texture corrected, I’m confident that they’ll be astounding! Thank you very much!
I’m really glad you enjoyed these snickerdoodles Mary! It means a lot that you’d say their flavor is correct, especially hearing that your previous whole grain cookies didn’t taste quite right. Thank you for taking the time to let me know! 🙂 When you made 8x the recipe, did you do that all in one bowl? I haven’t tried scaling up this recipe by so much, so I’m wondering if that was partially what contributed to their really flat appearance!
I did do it all in one bowl; I think I just need to choose one of the thicker options to magnify. Thank you! My family loved them. 🙂
It’s my pleasure, Mary! I’m really glad your family enjoyed these cookies — thank you SO much for taking the time to let me know! 🙂
Loved reading this post. I can relate, I could live on cookies, sandwiched with chocolate, peanut butter and ice-cream.
If I were lined up for the French Guillotine, that would be my final request. Thank you for all the precious hints and tips. I’ve learnt so much and it will be handy as I am teaching a friend’s daughter how to bake on zoom during this lockdown.
You’re so sweet Michela! It truly means a lot that you enjoyed my story (ice cream cookie sandwiches are the best, aren’t they?? 😉 ) as well as my tips. Thank you for taking the time to let me know! 🙂 That’s so kind of you to teach your friend’s daughter how to bake via Zoom too. She’s so lucky to have you! I can’t wait to hear what both of you think of these snickerdoodles if you try making them!
Hello! I don’t have whole wheat flour but I do have oats, just wondering if I can do a 1:1 substitution for oat flour?
I really appreciate your interest in my recipe Irene! Yes, that should be fine to substitute oat flour in this particular recipe. However, be really careful when measuring it! Oat flour tends to be more absorbent than wheat-based flour, so adding even a little bit too much can dry out the cookie dough. 🙂 I can’t wait to hear what you think of these snickerdoodles!
Loved these! Used a mix of coconut sugar and jaggery and it gave these such an interesting caramel-ey flavor. How long do these stay for, and how can I store them for a few days?
I’m so glad you loved these cookies, Swasti! That truly means a lot! Thank you for taking the time to let me know — and for sharing your jaggery modification too! I always love hearing what recipe tweaks work. 🙂 I’ve actually shared the best storage method in the paragraph of text directly underneath the recipe title in the recipe box. I know it can be easy to miss that little bit, but I promise it’s there! 😉
Can I store this cookie dough in the refrigerator if it’s left over and then use it later on? Also I love this recipe It’s the best!
I’m truly honored that you’d call this recipe the best, Kushi — thank you SO much for taking the time to let me know! You just made my day! 🙂 I think it should be fine to store unused cookie dough (at the end of Step 1, before you’ve rolled it in the coating!) in the refrigerator for longer than 30 minutes. If leaving it for more than that, I’d recommend sealing it inside of an airtight container to help prevent it from drying out. It’ll probably be stiffer, especially if left for more than about 2 hours, and your cookies may not spread as much as a result. I think up to about 3 days should be fine, but I don’t know whether I’d leave it for much longer than that! Does all of that make sense?
And if you end up trying that, I’d absolutely love to hear how it turns out, if you don’t mind — both with the cookie dough’s texture and the fully baked cookies!
Yes that does make the sense thank you so much for responding so quick and giving me a very detailed response. This really helps thank you!
It’s my pleasure, Khushi! I’m always happy to help! 🙂
Can you use wholemeal flour?
I’m honored that you’d like to try making this recipe, Renae! Yes, wholemeal flour is fine to substitute. (Wholemeal flour is the same as what we call “whole wheat” flour in the US, and I’ve actually covered that whole wheat flour will work in the Notes section of the recipe {which is located directly underneath the Instructions!}. I know it can be easy to miss that bit! 😉 ) I can’t wait to hear what you think of these snickerdoodles!
I just made these and they are absolutely PERFECT. I love cookies but they make me gag when they’re overly sweet! I used 6 T sugar and they are perfect and the perfect amount of thick and chewy. Thanks for an amazing recipe!
Oh my goodness Teri — I’m SO honored that you’d call these snickerdoodles perfect!! That’s the best kind of compliment there is. Thank you so much for taking the time to let me know! You just made my entire day! 🙂
Hi Amy – I cant wait to try these! Can I use golden monkfruit sweetener instead of the coconut sugar?
Thanks!
Theresa
I’m honored that you’d like to try my recipe, Theresa! I’m assuming you mean Lakanto’s golden monkfruit sweetener that’s a 1-for-1 substitute for granulated sugar? If so, that can work, but your cookies will have a different taste and texture. You can usually detect slight mintiness of the erythritol (Lakanto’s golden monkfruit sweetener is actually mostly erythritol, with just a small amount of monkfruit!), and the cookies tend to have a bit of a granular texture from the erythritol too. You’ll also need to add an additional 2-3 tablespoons of milk because erythritol doesn’t absorb or dissolve the same way as coconut sugar or brown sugar, and your cookies may not spread quite as much as well. But if you’re already used to the taste and texture of erythritol, then I’m guessing you won’t mind or notice those flavor and texture differences too much!
I’d love to hear what you think of these snickerdoodles if you try making them! 🙂