Fruity Yoghurt Snickerdoodles
From jo_jo_ba 9 years ago
- 45 minutes to make
- Serves 14
Low fat peach yoghurt from school added a delicious, moist texture to these cinnamon-sugar cookies, made lighter by replacing half the sugar with Truvia and a touch of richness from oat flour.
Ingredients
- 3 tbsp salted butter shopping list
- 3 tbsp non-hydrogenated shortening shopping list
- ¼ cup sugar shopping list
- 1 tbsp Truvia spoonable shopping list
- 3 tbsp peach-flavoured, low-fat yoghurt shopping list
- 1 tsp vanilla shopping list
- 1 tsp honey shopping list
- 1 cup flour shopping list
- ¼ cup oat flour shopping list
- ¾ tsp cream of tartar shopping list
- ¼ tsp baking soda shopping list
Coating
- 2 tbsp coarse sugar shopping list
- 2 tsp Ceylon cinnamon shopping list
How to make it
- Preheat oven to 400 F
- Cream together butter, shortening, sugar, Truvia, yoghurt, vanilla and honey.
- Blend in the flours, cream of tartar and baking soda. Set aside while making coating mixture.
- In a shallow dish, mix together the coarse sugar and the cinnamon.
- With a teaspoon, scoop balls of dough into the sugar mixture.
- Roll balls in the cinnamon mixture to coat on every surface.
- Place 2" apart on ungreased baking sheets.
- Bake 8 minutes, or until set but not hard.
- Remove immediately from baking sheets and cool on a rack.
People Who Like This Dish 2
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