Get ready for the soft, sweet, cinnamon-coated bite of your cookie dreams with this easy chewy snickerdoodle recipe!
Cinnamon sugar is basically cookie fairy dust. It makes everything more magical and delicious, especially if you’re a cinnamon addict like me and my friend Rebecca. When I’m not developing a blog recipe but just baking for myself to eat, I usually just hold the cinnamon shaker upside down over the bowl and shake it for a solid 7 seconds at least!
Why is it cookie fairy dust? I think it has something to do with the spice-sweet balance, not to mention it gets all over your fingers and licking them is practically mandatory. And if you make it with coconut sugar like I did, then the cookie-nibbling and finger-licking will feel a little more healthful and wholesome.
I almost said “These little cookies are entirely fruit-sweetened!” but then I remembered that the cinnamon sugar coating has sugar in it, duh! But everything underneath the cinnamon sugar coating is fruit-sweetened. Not to mention moist and chewy and perfect. I know oil-free cookies can sometimes be really, really dry, but I guarantee that this chewy snickerdoodle recipe does not suffer from that healthy cookie curse.
I had a video. A video that perfectly captured the dough mixing, the cookie rolling, the sugar coating of this chewy snickerdoodle recipe. But I lost it. Somewhere between lugging all my photo equipment home to my parents house, backing up and erasing my entire hard drive because I kept running out of storage space on my laptop, and accidentally hitting the format card button on my camera thinking the clips were on my computer, it disappeared into the black hole that is that little trashcan icon. I was sad, but fortunately the cookies themselves survived the trip, as did these photos!
To make up for the videoless-ness, I do have a super special chilly treat coming up later this week featuring these cinna-sweet cookies. So bake a batch now and be ice-cream-recipe ready!
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- 8 pitted Medjool dates
- 1 1/4 cup rolled oats
- 1/4 cup unsweetened applesauce
- 1/2 tsp baking powder
- 1 tsp cinnamon (or less if you don’t like super cinnamon-y things)
- 1 tsp vanilla extract
- SUGAR COATING
- 2 tbsps coconut sugar
- 1/2 tsp cinnamon
- Preheat the oven to 350F.
- Blend all the cookie ingredients together in a food processor until it starts to clump together. Don’t over process.
- Roll into 10 balls.
- Mix together the coconut sugar and cinnamon.
- Roll each ball in the sugar to coat all sides
- Arrange the balls on a baking sheet lined with parchment paper.
- Press the balls into cookie shapes (they will not spread much on their own).
- Bake for 10-11 minutes at 350 F.
- They are delicious warm, but keep any leftovers in an airtight container in the fridge.
Silly fact: When I was little, I confused the words Shrinky Dink (those weird 90s craft things) and Snickerdoodles, so for a while I thought Snickerdoodles were an art project not a cookie.