Wholly Healthy Momma

A site meant to share healthy versions of delicious food so that more people can enjoy living a healthier lifestyle!


When my little monkey said she wanted a new kind of cookie I decided to try snickerdoodles because Grammy has always said they were her favorite cookies.  So this recipe is Grammy approved, unfortunately her new favorite is peanut butter blossoms with the Hershey’s kiss in the middle… I don’t think I will be making those anytime soon so we will stick with snickerdoodles for now.

Since the baby is still under a year I used agave nectar for this recipe but it could easily be swapped with honey.

I adapted the recipe from one with a 5 star rating on food.com.  you can view the original at http://www.food.com/recipe/soft-snickerdoodle-cookies-97496




1 cup butter

1 cup agave nectar

1/2 cup plus 3 Tbsp stevia (cup for cup like sugar)

2 eggs

2 cups whole wheat flour

1 cup whole wheat pastry flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

Topping ingredients:

2 Tbsp whole wheat pastry flour

1 tsp stevia (cup for cup like sugar)

3 teaspoons cinnamon



Preheat oven to 350°F.  Mix butter, agave nectar, stevia and eggs thoroughly in a large bowl.   Combine flours, cream of tartar, baking soda and salt in a separate bowl.  Blend dry ingredients into butter mixture.  Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.  roll dough into 1 inch balls, roll each ball in the topping mixture.  Place on chilled ungreased cookie sheet, and bake 10 minutes.  Immediately transfer cookies to a wire cooling rack.  Enjoy!

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