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Grain-Free Snickerdoodles

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Inside: Grain-Free Snickerdoodles

Who doesn’t love Snickerdoodles? They are fun to make and taste heavenly. And, they are hard to make gluten-free. Every attempt has been a monumental fail.

This recipe is so delicious because it is made with almond flour which makes these cookies literally melt in your mouth. And, I’ve made the recipe super healthy (as in no refined sugar or rancid fats).

Grain-Free Snickerdoodles

Grain-Free Snickerdoodles

One of the best things about making Snickerdoodles is the hands-on aspect. It’s a perfect activity for a grandson {aka The Green Lantern} who was commandeered to help me with this project.

I would make the dough balls and he would roll them in the coconut sugar and cinnamon. I think there was some in-between finger licking.

Grain-Free Snickerdoodles

Ingredients

As with all of my dessert recipes, I avoid refined sugar and instead replace with coconut sugar. That accounts for the cookies darker color, but I assure you it doesn’t affect their taste.

Because some of these ingredients aren’t available in all grocery stores, I am going to include a few affiliate links. Online sellers like Vitacost have really good prices and free shipping if you order over $50.

Honeyville Super-Fine Blanched Almond Flour 

Coconut Sugar

Coconut Flour 

Extra Virgin Coconut Oil

Grain-Free Snickerdoodles

The Process

Just like regular Snickerdoodle-making, place the dough balls onto a parchment paper-lined cookie sheet. Press them down a little with the heel of your palm or the back of a large spoon.

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The cookies don’t come out of the oven flat like regular Snickerdoodles. Instead, they are more rounded. One of the key things to remember when cooking: DO NOT OVERCOOK!

I mean it! In a minute they can go from perfect to burned. Notice the darker crumbs on my parchment paper. A sure sign that this batch was about to go from perfect to inedible.

Grain-Free Snickerdoodles

One thing I would suggest is cutting this recipe in half and doing a trial run. I cannot emphasize enough how sensitive these cookies are to overcooking and flat-out burning on the bottom. You may want to try a sample batch to test how your oven bakes.


Grain-Free Snickerdoodles

Grain-Free Snickerdoodles

Some of the best childhood memories revolve around making cookies. And the best one to for young children is Grain-Free Snickerdoodles.

Prep Time 20 minutes
Cook Time 10 minutes
Inactive Time 10 minutes
Total Time 40 minutes

Ingredients

  • 2 1/2 C. Super Fine Blanched Almond Flour
  • 1/2 C. Coconut Flour
  • 1/2 C. Coconut Sugar
  • 1/4 t. Sea Salt
  • 1/2 t. Cream of Tartar
  • 1/2 C. Coconut Oil
  • 1/2 C. Honey
  • 2 Lg. Eggs (slightly beaten)
  • 2. t. Cinnamon
  • 2 T. Coconut Sugar

Instructions

  1. Preheat oven to 375-degrees.
  2. Line cookie sheet with a silicon liner or parchment paper (the silicon liner will help keep cookies from overcooking).
  3. Sift dry ingredients in a bowl.
  4. Combine eggs, honey, and coconut oil in separate bowl. Once blended, stir into dry ingredients. Hint: I like to melt my coconut oil before blending into the eggs and honey.
  5. In a separate bowl combine cinnamon and coconut sugar.
  6. Spoon out a small amount of cookie dough (2 T.) and form into a small ball.
  7. Roll the ball into the cinnamon and coconut sugar mixture.
  8. Place cookie ball onto cookie sheet. Flatten cookie with palm or back of a large spoon.
  9. Bake for 9-10 minutes. The coconut sugar will darken. Don't leave on cookie sheet too long because the cookies could overcook on the bottom.
  10. Transfer to cooling rack and allow to cool completely.

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