Yep, that’s what I said…snickerdroodles. Cheesy I know, but seriously these snickerdoodle cookies are amazing!!
Erica Kerwien of the healthy food blog, www.comfybelly.com, has come out with a fabulous new book called The Healthy Coconut Flour Cookbook. This new cookbook is beautiful and the pictures will make you hungry and your mouth water. And not only are the recipes so tasty and all paleo-friendly, but many of them are nut-free which is great because so many of the paleo “treats” are made with almond flours. And, because coconut flour is full of fiber, it helps keep our blood sugar levels stable and our bodies digest the food more slowly. It also can keep us fuller, longer. All the reason to use more coconut flour, and even more reason to get her amazing coconut flour cookbook! If you love it as much as I do, please take the time to get her a great review on Amazon or BarnesandNoble.com.
Even though it’s summer, things have been hectic, but luckily I had two volunteers to help bake these delicious cookies…
The pictures are beautiful and fortunately for these two girls, the instructions are simple and easy to follow…
If only they included clean up directions too. Oh girls! If you are slightly OCD or a strong type A personality, you may want to skip the next picture…
YUUUMM!!!! These are to die for!
By the way, happy early 10th birthday Eloise!! We love you!
- 2 cups blanched almond flour
- 2 tbsp coconut flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 tbsp unsalted, melted butter, coconut oil or ghee
- 1/3 cup maple or honey
- 1 tbsp vanilla extract
- 2 tbsp ground cinnamon
- 2 tbsp coconut palm sugar
- Preheat oven to 350F.
- Whisk together the almond flour, coconut flour, baking soda and salt in a bowl.
- In a separate bowl, cream the butter, honey and vanilla.
- Add the flour mixture to the butter mixture and blend well.
- Line baking sheet with a nonstick surface like parchment paper.
- Blend the ground cinnamon and sugar together in a shallow bowl or plate. Using the palms of your hands, roll a tbsp or so of dough into a ball. Roll the dough ball in the cinnamon mixture to fully coat. Place the dough balls on the cookie sheet, spaced about an inch apart and flatten with the underside of a jar or glass or the palm of your hand.
- Bake the cookies for 8 to 10 minutes. Cool for at least 10 minutes.
- Store in a sealed container at room temperature for a few days or in the freezer for a few months.