Chocolate Chip Snickerdoodles

Yields: 24 cookies

These cookies are perfect for any chocoholic or cinnamon lover! The entire batch never lasts more than 24 hours at our house… But if you have any leftovers, they’ll stay fresh for at least a week if stored in an airtight container.

for the cookies
2 cups (240g) white whole wheat flour or gluten-free* flour (measured correctly)
2 tsp ground cinnamon
1 ½ tsp baking powder
1 tsp cornstarch
½ tsp salt
4 tbsp (56g) unsalted butter or coconut oil*, melted and cooled slightly
2 large eggs, room temperature
1 tbsp vanilla extract
1 cup (192g) coconut sugar
5 tbsp (70g) miniature chocolate chips, divided
for the coating
6 tbsp (72g) coconut sugar
1 tsp cinnamon

Preheat the oven to 350°F, and line two baking sheets with silicone baking mats or parchment paper.
To prepare the cookies, whisk together the flour, cinnamon, baking powder, cornstarch, and salt in a medium bowl. Whisk together the butter, eggs, and vanilla in a separate bowl. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in 4 tablespoons of chocolate chips.
To prepare the coating, stir together the coconut sugar and cinnamon in a small bowl.
Roll the dough into 24 spheres, and place onto the prepared baking sheets. (If the dough is sticky, use a spoon and spatula to drop it into rounded scoops onto the baking sheets instead.) Working with one sphere at a time, drop it into the cinnamon mixture, and roll it around until it’s completely coated. Place the sphere back onto the baking sheet, and repeat with the remaining dough.
Flatten each sphere to about half of its original height, and gently press the remaining chocolate chips into the tops. Sprinkle the tops with a little more of the cinnamon mixture. Bake at 350°F for 10-12 minutes. Cool on the baking sheets for 10 minutes before transferring to a wire rack.

Notes: For the gluten-free flour, use as follows: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, 6 tablespoons (42g) coconut flour, and 1 ½ teaspoons xanthan gum. I cannot guarantee that any other gluten-free flour blend will work.

Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, but the cookies will have a more prominent “wheat-y” flavor.

The cornstarch helps keep the cookies soft and chewy.

I highly recommend using butter instead of coconut oil for the best taste!

Brown sugar may be substituted for the coconut sugar in the cookies, and granulated sugar or Truvia may be substituted for the coconut sugar in the coating. If either of these substitutions are used, the cookies will no longer be clean eating friendly.

When rolling the cookie dough in the cinnamon sugar mixture, it sometimes doesn’t stick very well. As long as you sprinkle extra on the tops of the cookies just before baking, it’ll be fine.

If the cookies stick to the silicone baking mat or parchment paper, carefully slide a knife underneath each cookie to loosen.

{gluten-free, clean eating, low fat, low calorie}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/04/03/chocolate-chip-snickerdoodles/