A healthier twist on an old classic, these healthy Snickerdoodles are delicious! A little whole grains and flax seed meal takes the classic cookie up a notch. They freeze beautifully so you can have a sweet treat any time the urge strikes.
Preheat the oven to 400°. Line baking sheets with parchment paper.
In a large mixing bowl, cream butter and sugar. Mix in eggs, one at a time. Stir in the flours, flax seed meal, cream of tartar, baking soda, 1/4 teaspoon cinnamon, and salt. Mix well and chill for about 1 hour.
Meanwhile, in a small bowl prepare the Cinnamon Sugar. Combine the sugar and 2 teaspoons cinnamon.
Roll the chilled dough into 1-inch balls. Roll the balls through the cinnamon sugar.
Place the cinnamon-coated balls on the prepared baking sheets. Bake for 8-10 minutes. Cool on rack.
Store the cookies in an airtight container at room temperature for up to a week or in the freezer for up to 2 months.