These healthy snickerdoodle cookies are so soft they could be pillows.
Snickerdoodle cookie pillows.
And then we could have a snickerdoodle pillow fight, with sugary cookie dough flying in every direction. Mmm yes, a snickerdoodle pillow fight. How yummy would that be?!
Sweet and buttery pillow cookies…
I promise the snickerdoodles do not taste healthy. But don’t take my word for it; try them for yourself. My friends couldn’t get enough of these!
Skinny Snickerdoodles
- 3/4 cup ww pastry flour or white flour (See below for notes on a gluten-free option)
- 1/4 tsp baking powder
- 1/4 tsp salt (just under level)
- 1/4 tsp cream of tarter (optional)
- 1/4 tsp plus 1/8 tsp baking soda
- 1/4 cup sugar or sucanat or evaporated cane juice (xylitol might work, but I haven’t tried)
- 1/2 tsp pure vanilla extract
- 1 and 1/2 tablespoons milk of choice
- 1/4 cup “butter” of choice, such as Earth Balance (I haven’t tried a lower-fat butter sub in this recipe, so I don’t know if that would work.)
Preheat oven to 330 F. Combine dry ingredients and mix very, very well. In a separate bowl, melt the butter of choice, then stir in vanilla and milk. Pour dry into wet and mix again. Form balls. For true snickerdoodles, 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). If you want soft cookies, you’ll need to get the balls very cold. (So roll the balls, cover in the cinnamon-sugar, then fridge until cold.) Cook for 9-10 minutes. They’ll look way underdone when you take them out, but that’s ok.
I haven’t tried these with a gf mix, but I don’t see why it wouldn’t work. (Edit: if you read the comments, many commenters have successfully tried different gf versions.) In the meantime…
These are gluten-free: Snickerdoodle Blondies.
As for the vegan snickerdoodles: they will keep at least four days, in a lidded plastic container. (As a general rule, you should store soft cookies in plastic containers and crispy cookies in glass ones.)
Link Of The Day:
Wow! I didn’t realize this recipe was posted 6 years ago! I made these cookies yesterday using all purpose whole wheat flour and butter and they were SO good!!! The recipe only made 6 though, and they were pretty small but very delicious and really really simple. I liked them so much I’m going to make them again tonight!
This is literally one of my favorite gluten free and vegan recipes! I’ve always been a huge baker (and sweet lover) and was devastated when I became allergic to gluten, eggs, and dairy a couple years ago. I make this recipe with King Arthur or Arrowhead Mills gluten-free flour, and it comes out perfect every time! I also use this same recipe (minus the cinnamon sugar), add enjoy life vegan chocolate chips, and it makes delicious chocolate chip cookies too!!
Hi. I made them and they are really delicious. Just wished the recipe said how many they make. ( maybe I missed it- but I read the recipe over 3 times and couldn’t see an amount) I doubled it because it looked like it wouldn’t make many and it made about 15 cookies. My family goes through cookies fast. So I guess I will have to triple it next time.
How many cookies and what size are these?
Looks like this one is double the recipe and yields 15-20, so I’d say 8-10
https://lett-trim.today/2012/12/02/cream-cheese-stuffed-cinnamon-sugar-pillow-cookies/%3C/a%3E%3C/p%3E
You’d never ever know these are “healthy” – freaking delicious!! Immediately I knew the first batch of dough wouldn’t be enough, so as the first was cooling I started a second. Added chocolate PB2 to the mix – so far the dough is incredible. Thanks for sharing! And for being vegan <3
How man does this make?
I made mine pretty small and ended up with ten. They were about bite sized.
i was wondering if i could substitute the melted “butter” for melted coconut oil. Would this work?
thanks!
Yup! https://lett-trim.today/2017/11/30/cream-cheese-stuffed-cinnamon-sugar-pillow-cookies/%3C/a%3E%3C/p%3E
Hey Katie!
I’m trying to make these cookies, but they aren’t flattening in the oven. They are staying in balls in the oven. Am I supposed to flatten them before putting them in?
I always flatten mine with a spoon after they come out 🙂
The comments weren’t very helpful but one comment said they came out like a cookie dough truffle which is nothing like what the pictures have shown. The time given at that temperature is not adequate to bake the cookies through but perhaps I made the cookies the wrong size, there was no way to tell as the size of the dough balls wasn’t given nor did the recipe indicate how many cookies it should make.
I realize you made this comment almost a year ago but she said in the comments that she scoops them out with a melon baller and most people have said they get about 15.
Okay, I just made these and they’re amazing. But, my only qualm is that the recipe only made ten small cookies! I’ve already eaten four in thirty minutes so you see my dilemma. I recommend doubling the recipe ??
This is an older recipe on her site. I just let her know that she should look at updating it either this year or the following. I’m with you – who wants such a small batch of cookies for all that effort?!
Jason (media relations)