Snickerdoodle Cookies
These snickerdoodles ditch the traditional butter, sugar, and flour for a healthier twist using dates and gluten-free oats. Packed with warming cinnamon and fragrant vanilla bean powder, Chef AJ promises these cookies are just as delicious, if not more! They're perfect for those seeking a healthier dessert option without sacrificing flavor.
Prep: 15 mins
Cook: 8 mins
Yield: Make 6 cookies
Chef’s Note: Please don’t skimp on the spices in this recipe. Using vanilla bean powder and high-quality cinnamon makes a tremendous difference in this recipe. Traditional snickerdoodles are made with butter, sugar, and flour. I snicker at those ingredients.
Reprinted from Chef AJ’s Sweet Indulgence: Guilt-Free Treats Sweetened Naturally with Fruit (BPC, 2024)
Ingredients
Ingredients
- 1 cup gluten-free rolled oats
- ½ Tbsp cinnamon
- ½ tsp vanilla bean powder
- 6 ounces pitted dates (about 1 cup)
Instructions
Instructions
- 1. Preheat oven to 325°F.
- 2. Place the oats and spices in a food processor fitted with the “S” blade and process into a flour-like consistency.
- 3. Add dates and process until a ball forms, adding a few more dates if necessary to form a cohesive dough.
- 4. Divide into 6 pieces, roll into balls, and flatten with your hand.
- 5. Bake for 4 minutes on a cookie sheet lined with parchment paper or a nonstick silicone baking mat.
- 6. Flip and bake for 4 minutes more. Remove from oven and let cool completely.
Cooking Tips
Cooking Tips
- 1. These will keep well for a long time and can be refrigerated or frozen.
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