Classic snickerdoodles are fabulous it’s true. Soft, buttery, sugary, rolled in more sugar before baking…..you know what I’m talking about don’t you? I’d love to eat them myself, I would ….. the problem is I can’t stop eating them and that’s why I can’t make them typical and traditional.
Once I realized I needed to avoid white flour and refined sugar baking and products I knew I had to find a way to enjoy life without them and be happy about it. It isn’t always easy, but I don’t crave sugary baked goods anymore and that my friends, is the most freeing result of living sugar-free one day at a time.
So back to the cookies. These little babies are awesome, especially for gluten free and refined sugar free. Using Bob Red Mill’s gluten free flour and stevia, the base of the recipe is sugar free.
So the problem here is my intention was to make a snickerdoodle cookie, only once I got baking and looking at some old recipes of mine made from adaptions of a Woman’s Day Magazine I had for snickerdoodles in 2003, the cookies changed into something else. After two more batches of experimenting I ended up with more of a spiced cookie then a snickerdoodle.
Adding in pure molasses and spices is what makes them more classic like a typical spiced cookie and rolled in sucanat and cinnamon just tops it off as a pretty darn good healthy cookie!
But if you’re expecting them to taste like your classic cookie, you will be disappointed. You may want to try my Double Chocolate Cherry Refined Sugar Free Cookie for the texture of a regular cookie.
Yes you are seeing chocolate chips. Those are mini dairy, nut & soy free chips from Enjoy Life. No I didn’t NEED to add them in, but I knew my kiddies would love them so I did. You certainly don’t have to and they will still be delicious.
And you certainly don’t have to roll them in coating before baking as you can see I tried it both ways and I myself, prefer them without the cinnamon coating, but either way they are quite yummy.
Other Treats you might like for the Holidays:
- No Bake Honey Peanut Butter Balls
- No Bake Chocolate Coconut Balls
- Three Ingredient Chocolate Bark
- Low Sugar Chocolate Bark
- Chocolate Hardening Sauce, (aka magic shell)
- Double Chocolate Cherry Refined Sugar Free Cookies
- Chocolate Chip Refined Sugar Free Cookies
- Oatmeal Raisin Cookies
- Petite Cranberry Apple Breads
- Sugarless Low Calorie Sugar Cookies
- Whole Wheat Refined Sugar Free Sugar Cookies
Nutrition Info [with chocolate chips]
- Serves: 30
- Serving size: 1
- Calories: 71
- Fat: 5g
- Carbohydrates: 7g
- Sugar: 3g
- Sodium: 57mg
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
- 1/2 cup butter, softened
- 2 teaspoons liquid cinnamon or vanilla stevia
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cup gluten free flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon gluten free baking soda
- 1/8 teaspoon salt
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 tablespoons molasses
- optional: 1/2 cup Enjoy Life chocolate chips
- optional coating: 1 1/2 teaspoon ground cinnamon, 2 tablespoons sucanat
- Preheat oven to 350 degrees.
- In a stand mixer beat butter, stevia, egg and vanilla extract on medium speed 3 for about 2-3 minutes.
- Mix in flour, cream of tartar, baking soda and salt until blended.
- Add in cinnamon, nutmeg, ginger and molasses scraping down the sides of the bowl between mixing as needed.
- Stir in optional chocolate chips if using.
- Chill for about 30 minutes in refrigerator if the batter is too soft to roll into balls.
- Roll into 1 inch balls and place on a parchment lined baking sheet.
- If using coating, mix ingredients together in a small bowl and roll each ball in coating.
- Bake 8-10 minutes.
- Cool for a minute on pan then remove to a wire rack to finish cooling.