Finger-Lickin Snickerdoodle Recipe

in Recipes & Tips May 18, 2019

I LOVE studying nutrition, but working with food in the kitchen is not my comfort zone. But when I had a shelf full of baking ingredients gifted to us by someone that was moving that were going to expire soon, I gave in. I thought, if I’m actually going to do the hardest thing to do in the kitchen (baking), then I better make it worth it. Enter the almighty snickerdoodle.

 

I’m a bit of a rebel at heart, and I hate doing dishes, so following recipes exactly and measuring things out is quite a challenge for me. But I did it for you guys! I even did it twice just to be sure. So embrace your cyber hug from me, put on your superhero apron, and follow the instructions below for a grain-free, low glycemic, Paleo cookie.

 

GRAIN-FREE SNICKERDOODLES

  • 1/2 cup grass-fed ghee, softened (or coconut oil)
  • 1/4 cup palm shortening
  • 1/2 cup coconut sugar
  • 1/4 cup white sugar substitute (I used Just Like Sugar baking sweetener, other options are monk fruit or erythritol)
  • 2 tsp vanilla extract
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 3 cups blanched almond flour
  • Topping: 3 tbsp coconut sugar & 2 tsp cinnamon

INSTRUCTIONS

  1. Crack the eggs into large mixing bowl and beat. Add in ghee, shortening, both sugars, and vanilla. Mix until creamy. Add baking soda, salt, and cinnamon, and mix to combine. Pour in almond flour 1 cup at a time, mixing well.
  2. Preheat oven to 350 (I like to wait until further in the process for this so as not to waste energy!). Line 2 baking sheets with parchment paper.
  3. Mix together the topping of cinnamon and sugar in a small bowl. Roll cookie dough between your hands into a ball (whichever size you desire- I’m unmotivated in the kitchen so I rolled larger pieces). Roll the ball in the topping to coat and place on the baking sheet. These do not rise or spread much. If there’s extra topping at the end, sprinkle over tops of cookies on the sheet.
  4. Bake 11-13 minutes or until golden brown. Allow to cool for a minute on the sheet, then finish cooling on a wire rack so as not to over-brown the bottoms.
  5. This last step is the most important: share with others so you don’t eat the whole batch! 😉

Let me know in the comments below if you made them. I brought them to a family function and several members (who don’t eat weird healthy food like me) asked to take some home! That’s when I knew it’d be worth sharing.

 

One Comment
  1. Thanks Katie, I can’t wait to make these for friends!! xo

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