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Healthier Snickerdoodles

Brought to you by Filipa Bellette
from Chris & Filly Functional Medicine

My daughter wanted “cinnamon” cookies the other day, and then I remembered how much I used to love Snickerdoodles as a kid. So I got to making a healthier version! These are wheat-free, dairy-free and refined-sugar-free. If you wanted a gluten-free version, you can easily swap out the spelt flour for gluten-free flour or buckwheat flour.


  • 3 cups (375g) spelt flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (226g) coconut oil
  • 1 and 1/3 cup (267g) xylitol
  • 1 large egg + 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract


  • 1/3 cup (70g) xylitol
  • 1 teaspoon ground cinnamon


  • Preheat oven to 190° Line two large cookie sheets with parchment paper. Set aside.
  • Make the topping: Combine the xylitol and cinnamon together in a small bowl.
  • Make the cookies: Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.
  • In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the coconut oil and xylitol together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.
  • Roll cookie dough into balls, about 1.5 Tablespoons (35g) of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
  • Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.
  • Cookies remain soft & fresh for 7 days in an airtight container at room temperature.

About the Author


Filipa Bellette

Chris & Filly Functional Medicine

Clinical Nutritionist & Functional Medicine Practitioner, specialising in ending body burnout (for good!)

Filipa Bellette  is Co-Founder of multi award-winning health practice Chris & Filly Functional Medicine – and author of Ending Body Burnout. She is an accredited Clinical Nutritionist, Functional Medicine Practitioner, Coach & Trauma Therapist. She is also a PhD Scholar & regularly featured in the media, such as, Forbes and Body+Soul.

Together with her husband Chris Bellette, Filipa has worked with over 2,000+ burned-out clients in the past combined 25+ years. Their practice is best known for ending body burnout (for good!) in “busy” people with energy, mood & gut issues, with their ROOT-root-cause approach. They were awarded as the Tasmanian State Winner & National Finalist for the Telstra Best of Business Awards 2022, as well as Winner for the Australian Women’s Small Business Champion Awards 2022.

Filipa’s own passion for helping “busy” people have more energy, productivity and connection, came from her own personal experience of body burnout, after juggling the demands of business, family, and her failing health.