Clean-Eating Snickerdoodle

Clean-Eating Snickerdoodle

Melissa Lindsey Gibson

"This is not your typical snickerdoodle, but they are so good you won't feel guilty eating them."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 241 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper and prepare with cooking spray.
  2. Sift whole wheat flour, baking soda, 1 teaspoon ground cinnamon, cream of tartar, and sea salt together into a bowl.
  3. Blend 1 cup palm sugar, eggs, coconut oil, and vanilla extract together in a food processor until smooth; add flour mixture and blend until the mixture forms a dough. Divide the dough into 24 portions and roll into balls.
  4. Mix 2 tablespoons palm sugar and 1 1/4 teaspoon cinnamon together in a shallow bowl. Roll dough balls in the sugar-cinnamon mixture, arrange onto the prepared baking sheets about 2 inches apart, and flatten slightly.
  5. Bake in preheated oven until browning along the edges, 8 to 10 minutes.


Read all reviews 1
Most helpful
Most positive
Least positive

These turned out to be very pleasant with a nice, almost cake-like texture. I had to add a dash of milk to make a cohesive dough plus I added 2 tbsp ground flaxseed. I didn't have wholemeal flou...

Other stories that may interest you