For me, the best part of baking is filling the house with the sweet wafting aroma of nearly done baked goods. Cinnamon and caramelizing sugar warming together in the oven; a sweet smoke signal of sorts to family members and visiting friends that something good is coming.
These snickerdoodles are packed with the copious amounts of cinnamon that you would expect in a good snickerdoodle. The average snickerdoodle is usually rolled in a cinnamon sugar dusting before baking, but I elected to skip that step to reduce the overall sugar. It is less time-consuming and these are just as good; perfectly sweet and cinnamony. These cookies are not thick or cakey, but flat with chewy interior and lovely crisp exterior. The dough rests in the fridge for an hour to allow for easier scooping and to let the flavors deepen. And trust me, they are worth the wait. These cookies barely made it off the cooling rack in our house.
These cookies are lower in sugar than your average snickerdoodle recipe, lactose free, gluten free and high in fiber. These cookies make for an excellent healthy treat that even the pickiest of eaters would love. And I suspect would be the perfect vehicle for homemade ice cream sandos. I’m definitely going to squirrel away a few cookies for this purpose next time I make these.
paleo, gluten free, grain free, lactose free, refined sugar free
Snickerdoodle Cookies!
These snickerdoodles are simply put: crazy good. This healthified version is packed with that cinnamon-y goodness that makes a snickerdoodle so dang delicious. These cookies are thin and chewy with the perfect crispy exterior. They are super easy to make and definite crowd pleasers.
paleo, gluten free, grain free, lactose free, refined sugar free
freshlydafna.com
Ingredients
Dry Ingredients
- 1 1/4 cup almond flour
- 1/3 cup tapioca flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/8 tsp salt
Wet Ingredients
- 1/4 cup ghee
- 1/4 cup coconut oil melted and cooled
- 1 egg pasture raised if possible
- 3/4 cup coconut sugar
Instructions
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Preheat oven to 350 degrees and adjust rack to the center of the oven. Prepare baking sheet with parchment paper (or silpat!).
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Sift together all dry ingredients
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In the bowl of a stand mixer combine ghee, coconut oil, and coconut sugar and cream together until well combined.
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Add the egg and mix until it is light and fluffy. About 2 minutes on medium-low speed.
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Then add all the dry ingredients and blend on low until just combined. Make sure not to overmix.
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Let dough rest, covered, in fridge for about 1 hour.
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Scoop tablespoon sized dough balls onto prepared baking sheet and bake for 8-9 minutes or until the cookie edges start to brown.
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Remove from oven and let rest on the pan for about 5 minutes. Then move to a cooling rack and let rest until completely cool. About another (seemingly excruciating) 10 minutes.
Recipe Notes
If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna
If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna