Seriously, who named them Snickerdoodles? I guess it is a fittingly whimsical name for a nostalgic cookie – little round drops of dough, rolled in a mixture of cinnamon sugar, and baked until delightfully soft and the smell wafts through your entire household.
I’ve decided to do a little upgrade on the good old snickerdoodle – I’ve replaced white flour for whole wheat to amp up the fiber, subbed coconut oil for butter (a healthy saturated fat with a wonderfully floral flavor!) and I’ve also subbed date paste for the sugar. Still delicious, and now you won’t feel guilty eating a cookie at 11 am.
What is date paste? It’s a great sugar substitute made from pure, dried dates. Add some whole pitted dates that have been soaked in hot water to a blender or food processor, and use it easily to substitute sugar. Date paste has a wonderful caramel flavor and is loaded with all the benefits of dates (fiber, potassium, magnesium, & other antioxidants). Here’s a great recipe for it if you want more directions.
Without further ado,
Whole Wheat Snickerdoodles
adapted from Chocolate-Covered Katie
- 3/4 cup whole wheat flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cream of tartar (optional)
- 1/4 tsp baking soda
- 1/4 cup date paste (can sub brown sugar)
- 1/2 tsp pure vanilla extract
- 1 and 1/2 tablespoons milk of choice
- 1/4 cup coconut oil
- sugar & cinnamon for rolling
Preheat oven to 350ºF. Combine flour, baking powder, salt, cream of tartar, & baking soda. In a separate bowl, melt the coconut oil, and beat in the date paste on medium until smooth. Stir in vanilla and milk. Pour dry into wet and stir with a spoon until just combined. Chill the dough in the fridge or freezer until it firms up.
Roll each ball in a 1:2 mixture of cinnamon and sugar. Bake for 9-10 minutes. They will appear underdone, but they will firm up after cooling. Enjoy with an ice cold glass of milk!