A quick note before we begin… I learned a LOT about the science of snickerdoodles when developing this recipe, so this post is longer than usual. I hope you enjoy nerdy kitchen chemistry as much as I do! But if your snickerdoodle cravings are out of control and you just need to make and eat cookies ASAP, you can scroll past all of my tips to get straight to the recipe — I’m not offended one bit!
The night of my first full day in Mexico for a close friend’s wedding in December, I ended up with a major craving for cookies. Although the restaurant we were dining at only offered popsicles for desserts, one of the groomsmen mentioned that he had cookies back at the hotel that he’d be happy to share with me. Excitedly, I agreed to find him in the lobby after our shuttle ride back from town.
Yet when we arrived back at the hotel, I didn’t see him anywhere… So I headed up to my room, ate some of the dark chocolate stashed in my purse, and figured that I’d snag a cookie the next day — or that the wedding cake the following evening would satisfy my sweet tooth!
At the reception the next night, I waved hello to the same groomsman, laughing as his eyes widened… He proceeded to spill that the other groomsmen had polished off all of the cookies before he could save one for me, and he kept apologizing profusely. I smiled and reassured him it was fine as the wedding planner asked us to take our seats so the dinner could begin.
As the evening drew to a close, I realized my sweet tooth would have to wait yet another day — whether for a soft, chewy, deliciously sweet cookie or even a slice of cake — because my friend’s reception menu only included individual custards and puddings at the dessert table… No wedding cake whatsoever!
One of my other new friends laughed a little at my sweet tooth dilemma as we chatted at the end of the evening. He then asked about my favorite cookie flavor, and I quickly responded that I wasn’t too picky… As long as it was soft and chewy, I’d be happy — and something with chocolate would be even better!
I turned the tables, inquiring about his favorite cookie in return, and he almost apologetically replied that he hated chocolate, which made me smile… I always internally chuckle when people say they don’t like chocolate and seem to worry that might offend me, seeing as I’m such a huge chocoholic. It actually doesn’t bother me one bit — that just means more for me and I don’t have to share! 
But he continued on and shared that snickerdoodles and peanut butter cookies were the two he loved the most. Soft, chewy, and preferably warm… And sometimes with ice cream stuffed between two to make an ice cream cookie sandwich.
In that moment, I realized that “healthy snickerdoodles” had been sitting on my recipe testing list for years… And as a result, I immediately moved it to the very top as soon as I arrived back home from Mexico, making it my highest priority for the new year.
After countless rounds of testing — including four batches in a single day, just to make sure they turned out perfectly! — I’m incredibly excited and SO thrilled to finally share this Ultimate Healthy Snickerdoodles recipe with you!
These ultimate healthy snickerdoodles are deliciously sweet, irresistibly soft and chewy, and have plenty of rich spice flavor permeating throughout every bite. They also have that oh so subtle snickerdoodle tang (you know the one I’m talking about, right??) and just a hint of that classic snickerdoodle crunch from the sweet cinnamon-spiced sugar coating on the outside too.
Yet unlike traditional recipes… These ultimate healthy snickerdoodles are 84 calories!
Continue reading & see the rest! ›› The Ultimate Healthy Snickerdoodles
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