Here’s a heart-healthy recipe from Nana that fits right into any fall menu…
Our family likes to pass magazines around, round-robin style, and it was in one of those magazines that I found this heart-healthy recipe.
Since we hosting a weekly Bible Study, I need to create a different snack each week and since we had some delicious “handed around” apples, this recipe was the perfect fit!
What is a Snickerdoodle? It is an old-fashioned cookie using basic ingredients much like a sugar cookie, except it is rolled in sugar & cinnamon.
It probably originated in the late 1800’s in New England with people from a German and Dutch background. Unfortunately there is no clue as to how they got their name.
This modern “healthy” recipe has no eggs, uses oil instead of butter and has whole wheat flour. The cookie has a cake-like texture. It’s good with a glass of milk, a cup of coffee, tea or hot chocolate!
Snacky Apple Snickerdoodles Cookie
From: Heart Healthy Magazine
Yield: 36 cookies
1 Cup All-Purpose Flour
1 Cup Whole Wheat Flour
½ Cup Non-fat Dry Milk Powder
½ tsp. Baking Soda
½ tsp. Ground Cinnamon
1 Dash Salt
1 Cup Low-fat Vanilla Yogurt
½ Cup Honey
4 Tbs. Unsweetened Applesauce
2 Tbs. Oil
1 Cup Peeled & Diced Raw Apples
2 Tbs. White Sugar
½ tsp. Cinnamon
Preheat oven to 375°F. In a large bowl, combine flour, milk powder, baking soda, ¼ tsp cinnamon, and salt; Set aside.
In a medium bowl, whisk together the yogurt, honey, applesauce, and oil.
Stir the applesauce mixture into the flour mixture all at once, stirring until just combined. Stir in apples until just combined.
Using a rounded tablespoon, spoon dough onto ungreased baking sheets.
Combine sugar and cinnamon to make topping. Sprinkle over dough.
Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. After cooled they can be stored in freezer containers in the freezer for up to 1 month, if they last that long!
Until next time,