Date Sweetened Snickerdoodle Cookies
May 21, 2024Craving a healthy treat? Try these date-sweetened snickerdoodle cookies. Soft, cinnamon-spiced goodness awaits.
Ingredients
For the cookies
- 1 cup whole wheat flour (120 g)
- 1 cup pitted medjool dates (144 g)
- 1 tsp ground cinnamon
- ¾ tsp cream of tartar
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ¼ cup melted coconut oil (50 g)
- 1 whole egg room temperature
- 1 TBS vanilla extract
For the coating
- 2 tsp ground cinnamon
- 1 TBS coconut sugar
Instructions
- Put the flour, dates, cinnamon, cream of tartar, baking soda, and salt into a food processor. Process until the dates have been chopped finely and incorporated throughout the ingredients, about 1 minute.1 cup whole wheat flour, 1 cup pitted medjool dates, 1 tsp ground cinnamon, ¾ tsp cream of tartar, ¼ tsp baking soda, ¼ tsp kosher salt
- In a large bowl, whisk the melted coconut oil, the egg, and vanilla together until well combined.¼ cup melted coconut oil, 1 TBS vanilla extract, 1 whole egg
- Add the flour mixture to the wet ingredients. Mix until there are no more dry patches of flour.
- Cover the bowl and chill the dough for 15 minutes.
- Place a rack in the middle position in the oven. Heat the oven to 350℉.
- Make the cookie coating by combining cinnamon and sugar in a bowl.2 tsp ground cinnamon, 1 TBS coconut sugar
- Divide the dough into 12 dough balls (about 32 grams each). Roll each into a ball, then slightly flatten between your palms. Place into the bowl of cinnamon sugar and press into the coating until flattened into a 2" diameter disc. Flip the cookie dough disc over and coat the other side. Place on a lined cookie sheet. Repeat the process with each dough ball.
- Bake in the oven until jut set in the center, about 10 minutes.
- Take out of the oven, let cool 5 minutes on the tray then place on a rack to finish cooling. Enjoy!