My family loves my chocolate chip cookies, the Paleo ones of course, but tonight we needed something NEW! We decided to do a Paleo snickerdoodle recipe search, since it’s my hubby’s favorite cookie. After searching for a recipe, we chose one from urbanposer.blogspot.com because of it’s simplicity- AND the pics made them look fantastic too!
After making the original recipe, and then experimenting, we decided to make some adjustments. We added cream of tartar and some of the cinnamon sugar mixture to the dough, as well as some other changes. After fine tuning it, I am pleased with the recipe below!
It makes approximately 18-20 cookies. Hope you enjoy another wonderful Paleo substitute to a traditional favorite!
2 cups/200g/7oz blanched, fine ground almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/3 cup melted coconut oil
1/4 cup pure maple syrup (my favorite Paleo sweetener for this recipe)
11/2 tablespoons vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon coconut sugar
1 teaspoon cream of tartar
2 teaspoons coconut sugar
1 teaspoon ground cinnamon
Preheat the over to 350 degrees F and line and grease or line a baking sheet with parchment paper.
In a medium sized bowl, combine dry ingredients; mix together well. In a separate bowl, mix together the oil, maple syrup and vanilla. Add the wet ingredients to the almond flour mixture and mix till combined. Let rest for a few minutes. It will thicken up some but may still be sticky.
Combine the coconut sugar crystals and the ground cinnamon in a small bowl.
With clean hands (so the dough sent stick) use a rounded tablespoon, scoop out the dough, then gently form into a ball. Roll in, or sprinkle all sides with, the cinnamon mixture. Place the balls of cookie dough on a parchment lined baking sheet, about 3 inches apart.
Gently flatten each cookie using the bottom of a large measuring cup, or jar. Dip the bottom of the jar in some of the sugar & spice mixture to help keep the cookie from sticking to the measuring cup, or jar.
Bake in a 350 degree oven for 7-8 minutes. Leave cookies on the cookie sheet while cooling. They may seem under-baked at first, but they will firm up to just the right texture as they cool.
*Most of the verbage used here is from the original recipe.