Sneaker-Doodle Cookies

“Sneaker-doodles” are just like the ever-popular sugar cookies, Snickerdoodles, except mine have healthy whole grains and white beans inside. You don’t have to chill the dough, so you can whip up a batch quickly, too.


- 1 egg white
- 4 tablespoons butter, softened
- 3/4 cup sugar
- 1/3 cup White Bean Puree
- 1 teaspoon pure vanilla extract
- 1 cup flour blend (equal parts whole grain and white flour)
- 1/2 teaspoon salt
- For garnish: 1 teaspoon cinnamon and 1 tablespoon sugar


> Preheat oven to 350 degrees and spray a baking sheet with cooking spray (or line with parchment paper).

> In a large mixing bowl, whisk together the egg white, softened butter, sugar, white bean puree, and vanilla.

> In another large bowl, whisk together the Flour Blend and salt. Add the dry ingredients to the wet and mix well to form a soft batter. Drop tablespoonfuls of batter onto the baking sheets (I use a melon baller sprayed with oil to dole out the dough,) leaving about 1 inch between each cookie. Pour the remaining tablespoon of sugar and cinnamon onto a plate and set aside.

Spray the bottom of a juice glass (about 3 inches across) with cooking spray and dip glass bottom in the cinnamon-sugar mixture. Press tops of cookies lightly with the glass, flattening each cookie to about 1⁄2-inch thick. Mist the bottom of the glass with cooking spray and dip into cinnamon-sugar for each cookie. Bake cookies, about 12 to 15 minutes, until lightly browned around the edges.

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