Recipe: Snickerdoodles

Our specialty snickerdoodles are gluten and grain free using all purpose flour baking alternatives.  Almond flour creates a more dense and moist baked good, adding richness from the heart-healthy fats found in almonds.  Coconut flour is drier and more absorbent than any other flour, acting as a binder while preventing treats and sweets from becoming too dry.  The other ingredients are likely staples in your kitchen, and we think this recipe will soon be too!

If you’re not sure how else you might use coconut flour, check out these other recipes on our blog that incorporate this high fiber, grain and gluten-free flour alternative.

• Cinnamon Banana Streusel Muffins
• Pecan Brittle Shortbread Bars
• Grain-Free Chicken Tenders

Snickerdoodles

Makes 10 cookies

Ingredients:

• 1/4 C melted and cooled coconut oil
• 1/3 C sugar
• 1 Tbsp pure maple syrup (or honey)
• 1 egg, at room temperature
• 1 tsp vanilla extract
• 1 1/2 C packed fine blanched almond flour
• 1 Tbsp coconut flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt

For rolling:

• 3 Tbsp sugar
• 1 tsp cinnamon

Directions:

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
2. In a medium bowl, combine melted coconut oil, sugar, maple syrup, egg, and vanilla. Mix until well combined, smooth, and creamy.
3. Next, add in almond flour, coconut flour, cinnamon, baking soda, cream of tartar, and salt. Mix until a dough forms. Allow dough to sit for 5 minutes to thicken up while you make the cinnamon sugar mixture.
4. While the dough is resting, mix together sugar and cinnamon (for rolling) in a small bowl and set aside.
5. Use your hands to shape the dough into 10 golf ball-sized balls, then roll each dough ball into the cinnamon-sugar mixture until coated completely.  If your hands get sticky when shaping and rolling, try spraying a little non-stick baking spray on them, or keep them moist with water.
6. Place each dough ball 1″ apart on a prepared baking sheet, then flatten each with the palm of your hand so that they are about 1/4″ thick.
7. Bake for 8-10 minutes. Remove from the oven and allow cookies to cool completely to set.

Tips:

• To maximize freshness, store opened and sealed containers of almond flour and coconut flour in a fridge or freezer.
• Do not swap in any other flours, as the texture is dependent on the properties and ratio of flours used for both the structure and deliciously chewy texture.

Swap:

• For the coconut oil: melted butter

Recipe adapted from: Ambitious Kitchen Grain Free Snickerdoodles