Healthy Oatmeal Snickerdoodles

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.













For the snickerdoodles

  • 1/2 C vegan butter, room temperature
  • 1/3 C brown sugar
  • 1 C Stevia
  • 1 large egg, room temperature
  • 1/2 Tbsp vanilla
  • 1 1/3 C oat flour*
  • 1 tsp cinnamon
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 C rolled oats

For the cinnamon sugar

  • 1/3 C Stevia
  • 1/2 Tbsp cinnamon


  1. Preheat the oven to 350°F and line two baking sheets with parchment paper. In a shallow bowl, whisk together 1/3 cup Stevia (or 1/3 cup sugar) and 1 teaspoon cinnamon.
  2. 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.
  3. In a separate medium bowl, combine flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg, whisking until well combined. 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.
  4. Using a 2 tablespoon cookie scoop, portion out the dough and roll each ball in the cinnamon sugar.
  5. Place the cookies on the prepared baking sheets, leaving space between each dough ball. Bake for 10-12 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling.


*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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