COOOKIES!!!!! My Great Grandma used to make snickerdoodles back in the day. I love them! I needed a healthier version and was able to find a great recipe on the Running with Spoons blog to try. I didn’t make very many changes to this gluten free snickerdoodles recipe at all. It made a few more cookies than the original recipe said, my cooking time was quite a bit longer, and I needed a bit more cinnamon and coconut sugar (of course…LOL).
It still only comes out to about 120 calories per cookie and less than 20 from the yellow tier!
- 1 1/2 cups almond flour blanched
- 1/4 cup Coconut Flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup coconut oil melted
- 1/4 cup pure maple syrup Yellow Tier
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 3 tsp coconut sugar Yellow Tier
- Preheat oven to 350F and line a cookie sheet with parchment paper.
- In a large mixing bowl or Kitchen Aid Mixer, combine almond flour, coconut flour, baking powder, and salt. I used the paddle with soft edges to stir the ingredients but a spoon or whisk will work fine to combine the dry ingredients.
- Add melted coconut oil, pure maple syrup, and vanilla. Again, I used the mixer to stir until the dough is well combined and starts to thicken but it could be done by hand.
- Add cinnamon and sugar to a small bowl.
- Scoop out about a tablespoon of dough and roll it into a ball.
- Roll the dough in the cinnamon sugar and place it on the baking sheet.
- Use the bottom of a cup or jar or mug (my weapon of choice) to flatten the cookies out.
- Bake for 15 minutes or until they begin to stiffen slightly.
- Remove from oven and allow to cool on the baking sheet for ~5 minutes and then transfer to a cooling rack.