Monday, March 11, 2013

Snickerdoodle Cookies-Grain, Dairy, and Egg free

I love Snickerdoodle cookies, and I have found  many variations of converting my favorite cookie with Paleo ingredients. This has been the closet recipe that tastes almost like the cookie I grew up eating. These cookies are super yummy right out of the oven, but I find that almond flour base cookies are better frozen after the first day to prevent getting too soft and stale.

2 cups blanched almond flour
1/4 teaspoon Celtic salt
1/4 teaspoon baking soda
4 tablespoons melted coconut oil
1/4 cup mild honey
1 tablespoon vanilla extract

Cinnamon coating:
1 tablespoon palm sugar
1 tablespoon cinnimon
sprinkle of Stevia for extra sweetness (optional)

Mix almond flour, salt and baking soda in a bow. Mix melted coconut oil, honey and vanilla in a separate bowl. Combine together. Using a tablespoon form small balls of dough and roll in cinnamon mixture until covered. Place on lined baking pan. Flatten cookie with a bottom of a flat glass. I dip glass in the cinnmon mixture to prevent sticking. Place a few inches away from each other. Bake 8-9 minutes at 350. Let cool on pan for an additional 5 minutes before removing. Cookies will seem under cooked at first, but they will firm up. Makes around 15 cookies.