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Multigrain Snickerdoodle Cookies inside
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5 from 7 votes

Delicious Multigrain Snickerdoodle Cookies

Crisp on the outside and chewy in the center, these multigrain snickerdoodle cookies are made with oat flour and whole wheat pastry flour for a heartier flavor and healthier sugar cookie.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Desserts
Cuisine: American
Servings: 2 -1/2 dozen
Calories: 107kcal
Author: Jami Boys

Ingredients

  • 3/4 cup butter 1½ sticks
  • 1 cup + 1/4 cup granulated sugar divided
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ½ cup old-fashioned oats ground for about 45 seconds in a blender (to equal 1⅓ cup oat flour)
  • 1 ½ cup whole wheat pastry flour or white whole wheat
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon

Instructions

  • Heat oven to 350 degrees. Prepare cookie sheets by greasing with oil, lining with parchment, or a silicone liner.
  • Cream the butter in the bowl of a mixer with 1 cup of the sugar until light and fluffy. Add the vanilla and eggs, mixing well.
  • Add the two flours, baking powder, and salt, beating until thoroughly mixed and scraping the sides as needed.
  • In a small bowl, combine the cinnamon and the remaining 1/4 cup sugar. Shape the dough into 1 ½-inch balls (preferably with a cookie scoop), drop into the cinnamon-sugar mixture and use a spoon to coat each completely. As you finish coating, place the cookie balls on the prepared cookie sheets.
  • Bake for 8 to 10 minutes. Cool on a wire rack.

Notes

To Store: Keep in airtight container at room temperature for a few days or freeze for 2 to 3 months.

Nutrition

Serving: 1cookie | Calories: 107kcal | Carbohydrates: 14.4g | Protein: 1.3g | Fat: 5.1g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 115mg | Fiber: 0.9g | Sugar: 8.4g
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