Recipe of the Week: Paleo Snickerdoodles!
One of our lovely patients found these tasty treats, and these snickerdoodles fit the bill for a healthy way to treat yourself and the kids. They use grain free flours and alternative sweeteners, and any of your favorites could be substituted, or omitted entirely. Yay cookies! Goes great with the homemade Almond Coconut milk recipe from a few weeks back!
Paleo Snickerdoodles! Grain and Gluten Free
Prep time: 10 mins, Cook time: 20 mins, Total time: 30 mins, Serves: 18-22
2 cups almond flour
2 tablespoons coconut flour
¼ cup coconut oil or butter
1 teaspoon vanilla extract
¼ teaspoon baking soda
¼ teaspoon salt if using coconut oil
¾ teaspoon liquid stevia with ¼ cup almond milk or ½ cup honey (you may have to add more coconut flour if using honey see notes section)
2 tablespoons cinnamon
pinch of salt
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Combine almond flour, coconut flour, salt and baking soda in a bowl and stir.
Whisk together egg, vanilla extract, coconut oil or butter, and liquid stevia plus almond milk or honey
Pour wet ingredients into dry and thoroughly incorporate.
Roll dough into balls about an inch in diameter and place them on the baking sheet.
In a container add 2 tablespoons of cinnamon and roll each ball around in the cinnamon until completely coated and place on the baking sheet evenly spaced apart with enough room for flattening.
Dip the bottom of a jar or cup with a round bottom into cinnamon and flatten cookies to about ½ inch thickness.
Bake for 15-20 minutes or until the center of the cookies are no longer completely soft and have a slight resistance to the touch.
Place on a wire rack to cool for 15 minutes.
If you’re using honey you may need to add more coconut flour to have the dough thick enough to roll into balls. Just make it normally and if you need to add more simply add it by the tablespoon and incorporate it thoroughly until you can roll the dough into balls.