Skinny whole wheat snickerdoodle cookies coated with cinnamon, spice and everything nice! If you have plans to do some baking this weekend, these cookies are a must!
Skinny Whole Wheat Snickerdoodles
Skinny Whole Wheat SnickerdoodlesMore of my favorite healthy holiday cookies are Dark Chocolate Oatmeal Lace Cookies, Skinny No-Bake Chocolate Peanut Butter Cookies, Nutella Almond Butter Cookies, and my classic favorite best low fat Chocolate Chip Cookies.
These are the perfect cookies to add to your holiday baking. I even love making a Pumpkin Spiced Snickerdoodles version for during the Fall season!
I absolutely loved these cookies which I adapted from Cooking Light magazine. I swapped the flour for white whole wheat and the corn syrup for agave and they turned out too darn good if you know what I mean!
When I was in DC a few months ago, I met Matthew Petersen, the executive Pastry Chef of CityZen and Sou’Wester at the Mandarin Oriental and “chef’testant” on Bravo’s Top Chef Just Desserts, and he was a huge fan of King Arthur flour. I’ve been using it since and always love the results.
Skinny Whole Wheat Snickerdoodles
Ingredients
- 1 3/4 cups King Arthur white whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 cup sugar
- 1/4 cup butter, softened
- 1 tbsp agave
- 1 tsp vanilla
- 1 large egg
- 3 tbsp sugar*
- 1 tbsp ground cinnamon*
- cooking spray
Instructions
- Preheat oven to 375°F.
- Line two baking sheets with Silpat mats and spray with cooking spray.
- Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.
- Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.
- Add the agave, vanilla and egg; beat well.
- Gradually add the flour mixture to the sugar mixture, beating just until combined.
- Cover and chill for 10 minutes.
- In a medium bowl, combine 3 tbsp sugar with cinnamon, stirring with a whisk to combine.
- With moist hands, shape dough into 42 (1-inch) balls.
- Roll balls in sugar/cinnamon mixture.
- Place balls 2 inches apart onto baking sheets (I slightly flattened them).
- Bake 375°F for 5-7 minutes (cookies will be slightly soft).
- Cool on baking sheets for 2 minutes.
- Remove from pans; cool completely on wire racks.
- Enjoy!
Craving a treat tonight and baked these tonight. I made about 37 rather than the 42 in recipe (and I was worried I made them too small!). However the dough was crumbly and it took awhile to make the balls since I had to moisten hands to roll them. I subbed maple syrup for the agave and it worked fine. I also did 1/2 and 1/2 WW and white flour. It was hard to tell when the cookies were done. I took out at 5 minutes and they turned out good. I would suggest the same if you make about the same number as in the recipe.
Hi! Can I use reg whole wheat flour in place of white wheat flour? Also, can I use honey in place of Agave??? Thanks!!
I think I read the answer in the comments below!!!
My dad used to make snickerdoodles in bar form, they were so good! Â These remind me of him and they’re delicious. Â I subbed honey for agave because I didn’t have it. Â I must not know what 1 inch looks like because I only got 24! Â I can taste the honey but it’s pleasant. Â A real winner! Â
Made this recently and they turned out great! Subbed sugar for truvia baking blend and used regular whole wheat flour, not white. Didn’t have any issues with dough being too dry/crumbly and I didn’t use moist hands, but I did need to bake a few mins longer than listed. They definitely firm up once you take them out of the oven, and the next day (even when stored in an airtight container) so take them out when they’re still soft. Easily made 42 1-inch cookies.