Last year I hosted my first annual Cookie Week and it was a BLAST.
I released some of my best cookie recipes ever, including these Salted Caramel Pretzel Chocolate Chunk Cookies and my BEST Healthy Snickerdoodles.
So, I thought for this year's Cookie Week, I'd do a spin off of one of the reader favorite recipes from last year.
That's where today's recipe for Healthy Oatmeal Snickerdoodles was born!
Imagine the iconic Christmas cookie married a chewy oatmeal cookie and they had a baby. Amazing, right?!
These oatmeal snickerdoodle cookies are perfectly sweet, studded with cinnamon, and extra chewy thanks to rolled oats.
Tried and true: my original snickerdoodles are one of the top recipes on my blog, and these oatmeal snickerdoodles are an adaptation of that original recipe!
Made in one bowl: all you need is a stand mixer or a hand mixer and a rubber spatula.
No chill time: a game changer for sure! You can have a delicious batch of cookies in just 30 minutes.
Perfectly chewy: each cookie has a slightly crispy edge with gooey, chewy centers
Secretly healthy: you would never guess each cinnamon sugar cookie is gluten free, dairy free, and low sugar!
Seasonal and festive: an oatmeal snickerdoodle is the perfect cookie for your Christmas party, feeding Santa, or sharing with your neighbors this holiday season!
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Note: using aluminum foil is NOT the same as parchment paper. If you don't have parchment paper (buy some!) just use a bare baking sheet.
In a shallow bowl, whisk together 1/3 cup Stevia (or 1/3 cup sugar) and 1 teaspoon cinnamon.
Cream your room temperature butter and sugars until light and fluffy, about 3 full minutes.
Scrape down the sides and the bottom of the bowl, then add in the egg and vanilla extract and beat for another 1-2 minutes until well combined.
Note: I like to start on low speed for 10-30 seconds to make sure everything is distributed, then I cream on medium-high speed for the remainder of the time.
In a separate medium bowl, combine flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg, whisking until well combined.
(You can also pulse all the dry ingredients in a food processor or sift the dry ingredients into the wet ingredients if you don't want to use an extra bowl or appliance.)
Add the mixed or sifted dry ingredients to the wet ingredients and mix until a few streaks of flour remain.
Switch to a rubber spatula and gently fold in the oats until just combined.\
Using a cookie scoop (either 1 or 2 tablespoons in size), portion out the dough into equal sized cookie dough balls and roll each ball in the cinnamon sugar.
Place the cookies on the prepared baking sheets, leaving space between each dough ball.
If you used a 1 tablespoon cookie scoop, bake the cookies for 8-10 minutes. If you used a 2 tablespoon cookie scoop, bake for 10-12 minutes.
Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling.
Let the cookies cool to room temperature, then store in an airtight container or ziploc bag on the counter for 3-5 days.
I have not tested this recipe without an egg. If you use an egg substitute like a flax egg and have success, please leave a comment and let me know!
If you have a powerful blender that makes ultra fine oat flour without any gritty pieces, sure! I haven't had success with it, so I recommend using store bought oat flour. I get mine in bulk here on Amazon.
I haven't tested this recipe with any other type of flour. If you want a snickerdoodle recipe with regular flour, try this recipe!
Yes! For smaller cookies, use a 1 tablespoon cookie scoop or a 1 tablespoon measuring spoon and portion out the cookie dough. Bake for 8-10 minutes, then let sit for 10 minutes on the pan before transferring to a cooling rack to finish cooling.
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If you haven't joined cookie week yet, be sure to subscribe to our mailing list and get all the details for how to enter our exclusive giveaway!
This year, you could win the chance to create your own cookie recipe with me and have it permanently on the blog!
As always, please leave a star rating and review if you try this recipe so other readers know how you liked it.
Merry Christmas and happy baking!
The classic snickerdoodle cookie had a baby with a chewy oatmeal cookie to make the best healthy oatmeal snickerdoodle cookies! They're naturally gluten free, dairy free, low sugar, and perfect for all the Christmas holiday baking.
*I don't recommend using homemade oat flour because your cookies will be grainy and not spread properly. I buy my oat flour in bulk here on Amazon.
Nutrition facts are a calculated estimate of one cookie.
Serving: 1 cookie / Calories: 169 / Fat: 8.8g / Saturated fat: 3.5g / Carbohydrates: 19.3g / Fiber: 2.4g / Sugar: 5.3g / Protein: 3.1
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