Snickerdoodles
on Aug 07, 2024, Updated Aug 17, 2024
Enjoy these guilt-free Snickerdoodles made with wholesome ingredients like gluten-free oats and dates. Bursting with the warm flavors of cinnamon and vanilla bean powder, these cookies are a healthy twist on a classic treat. Perfect for satisfying your sweet tooth without any refined sugar or dairy!
Why I Love This Recipe
Hey there, fabulous foodies! It’s Chef AJ, your Queen of Quick and Easy, here to share a healthier twist on a classic treat—Snickerdoodles. These cookies are traditionally made with butter, sugar, and flour, but I’ve transformed them into a low-fat, plant-based delight without compromising on flavor. The key to these delicious cookies lies in the high-quality cinnamon and vanilla bean powder. They add a depth of flavor that will make you forget all about the traditional version. This recipe is featured in my newest book, Sweet Indulgence, where you’ll find even more delicious and healthy desserts.
These Snickerdoodles are not only quick and easy to make, but they’re also packed with wholesome ingredients. The natural sweetness from the dates, combined with the warm spices, creates a cookie that’s perfect for any time of the year. Plus, they’re low-fat and gluten-free, making them a guilt-free treat!
Key Ingredients
- Gluten-Free Rolled Oats: Serve as the base for these cookies, providing fiber and a satisfying texture.
- Pitted Dates: These naturally sweet fruits act as both a sweetener and a binder, adding depth of flavor and moisture to the cookies.
- Cinnamon: A high-quality cinnamon is essential for that classic snickerdoodle warmth and spice.
- Vanilla Bean Powder: Adds a rich vanilla flavor that elevates the taste of these cookies.
The Process
Preheat your oven to 325°F. Place the oats and spices in a food processor fitted with the “S” blade and process into a flour-like consistency. Add the dates and continue to process until a cohesive dough ball forms. If the dough is too dry, add a few more dates as needed.
Divide the dough into 6 pieces, roll each piece into a ball, and flatten with your hand. Place the cookies on a baking sheet lined with parchment paper or a nonstick silicone baking mat. Bake for 4 minutes, then flip the cookies and bake for another 4 minutes. Remove from the oven and let cool completely.
Chef’s Tips
- Don’t skimp on the cinnamon and vanilla bean powder. Using high-quality spices makes a tremendous difference in the flavor.
- These cookies keep well for a long time. Store them in an airtight container in the refrigerator or freeze them for longer storage.
- If the dough is too dry, add a few more dates to achieve the desired consistency.
How to Store Snickerdoodles
These Snickerdoodles will keep well in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage. Just thaw at room temperature before enjoying.
Frequently Asked Questions
Absolutely! These cookies store well in the fridge or freezer, so feel free to make a batch ahead of time and enjoy them whenever you like.
Vanilla bean powder is key for the best flavor! You can find it here.
Serving Suggestion
Enjoy these Snickerdoodles with a cup of tea or coffee for a delicious snack. They’re the perfect dessert to share with friends and family or as a quick treat for yourself.
Summary
These Snickerdoodles are a healthy, low-fat alternative to traditional cookies. Made with gluten-free oats, dates, and a blend of warm spices, they’re easy to make and delicious to eat.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Snickerdoodles
Equipment
- Food processor
Ingredients
- 1 cup gluten-free rolled oats
- 6 ounces pitted dates
- ½ Tbsp cinnamon
- ½ tsp vanilla bean powder
Instructions
- Preheat oven to 325°F.
- Place the oats and spices in a food processor fitted with the “S”blade and process into a flour-like consistency.
- Add dates and other ingredients and process until a ball forms, adding a few more dates if necessary to form a cohesive dough.
- Divide into 6 pieces, roll into balls, and flatten with your hand.
- Bake for 4 minutes on a cookie sheet lined with parchment paper or with a nonstick silicone bakingmat. Flip and bake for 4 minutes more.
- Remove from oven and let cool completely.
I bought your book from Amazon. I made my own date syrup using the crock pot method. Then I made apple pie! It was delicious. Even my husband did not complain as he ate the tasty desert! I plan on making one dessert a month using Decadent Desserts!