Healthy snickerdoodles

Ingredients

These healthy vegan snickerdoodles are easy to make. All you need are a few, basic ingredients listed below.

For the full written recipe with the ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Very ripe banana, the riper the better! This adds sweetness and the texture of a ripe banana is smooth and creamy compared with the hard and starchy green banana. So you want those brown spots!
• Flaxseed meal, ads nutrients and also replaces the use of eggs in these vegan and eggless snickerdoodles.
• Almond milk, this recipe uses unsweetened almond milk. It can also substitute for other plant based milk of choice, or regular milk for non vegan.
• Coconut oil, a healthier alternative to butter. Also ads a wonderful hint of coconut flavor to these coconut oil snickerdoodles.
• Oat flour, use certified gluten-free oat flour for a gluten-free snickerdoodle cookie.
• Almond flour, adds great texture, moisture and flavour to these almond snickerdoodles. I use a fine textured almond flour, but can also be substituted for almond meal.
• Coconut sugar, I love the slight caramel flacon of coconut sugar and also that it is not refined. Brown sugar can also be used for a sweeter cookie.
• Cinnamon, this recipe has a whole tablespoon of cinnamon added for lots of flavor.
• Baking powder, for a little fluffier and lighter cookies.
• Salt, so important to balance all the flavours

See recipe card for quantities.

Instruction

This is a summery of the instructions. For the full written instructions, see the recipe card at the bottom of the page.

1. In a mixing bowl, mash the banana well until it is smooth and creamy. Add the almond milk and the flaxseed meal to the bowl with the banana, stir well and let it sit to thicken.
2. Add all the rest of the cookie dough ingredients and stir everything together with a large spoon to a dough.
3. Divide the cookie dough into 12 pieces and roll into balls. In a small bowl, stir together the sugar and cinnamon for the coating. Coat the cookie dough balls with the cinnamon sugar mixture. 
4. Place on the parchment paper lined cookie sheet and slightly flatten the ball with your hand. The cookies will spread a little so leave some room in between them. 
5. Bake the cookies in the preheated oven. Let the cookies cool down for 5 minutes before moving to a cooling rack to cool completely.

Substitutions and variations

• Gluten-free – Oats are naturally gluten-free, but they may contain traces of gluten. For a gluten-free snickerdoodle cookie, use a certified gluten-free oat flour, or make your own in a food processor or blender using rolled oats.
• Vegan – This snickerdoodle recipe is vegan, as long as a plant based milk is used. One of my favorit is almond milk or oat milk to make dairy free snickerdoodles.
• Sweetener  – The ripe banana will add a lot of sweetness in addition with the coconut sugar. For a sweeter cookie, use brown sugar instead of the coconut sugar.

Also see these Chia Oatmeal Cookies (Vegan and Gluten-free).

Storage

This oat flour snickerdoodles recipe makes 12 large cookies, so they are perfect for meal prep! Store them in an airtight container or ziplock bag, for about 4 days. 

These egg free snickerdoodles can also be frozen for up to 3 months in an airtight container or freezer friendly ziplock bag.

Top tip

These healthy banana snickerdoodles are naturally sweetened, mostly with bananas, so it is important to use very ripe bananas for the best texture and taste. Ripe bananas have a creamy texture and are a lot sweeter than an unripe, green banana. A great use of those bananas that have gotten just a little bit too brown and soft for eating as they are.