Skinny Snickerdoodles

Skinny Snickerdoodles

Not only are snickerdoodles a traditional American style cookie but the cinnamon and vanilla make the whole kitchen smell sooooo good!  I bake these cookies all year long and everyone loves them.


  • 3/4 cup whole wheat pastry flour or white flour (you can sub gluten free flour as well)
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cream of tarter
  • 1/4 tsp plus 1/8 tsp baking soda
  • 1/4 cup sugar
  • 1/2 tsp pure vanilla extract
  • 1 1/2  tablespoon Unsweetened Almond Milk (or milk of choice)
  • 1/4 cup butter or coconut oil, melted and cooled


  1. Preheat oven to 325 F.
  2. Combine dry ingredients and mix well with a whisk.
  3. In a separate bowl, melt the butter of choice, then stir in vanilla and milk.
  4. Pour dry into wet and mix again. Form balls.
  5. Roll each ball in a mix of cinnamon and sugar (either equal parts OR two parts sugar to one part cinnamon, depending on how cinnamon-y you want your cookies). Place in the refrigerator until cold.
  6. Bake cold cookies for 9-10 minutes. They’ll look way underdone when you take them out, but that’s ok.  They will be soft and chewy when they cool.  Enjoy!