I recently learned a very valuable lesson. Do not tease people with the existence of a grain-free, low-sugar Snickerdoodle recipe, and then allow a week to pass without sharing said recipe. It really was a cruel thing to do, and I apologize profusely for making you wait.
Before the big reveal, I feel somewhat compelled to repeat my usual disclaimer that, while these are definitely better for you than most cookies, they’re still cookies. Enjoy responsibly. Okay, just had to get that out of the way before anyone perusing the recipes assumed I was trying to put forth a Primal version of the Hollywood Cookie Diet.
Back to the recipe. The funny thing is, when I first threw these together last week, I wrote my notes, measurements, and all that fun stuff on the back of some random sheet of paper, intending to actually clean up the recipe to post in the following days. Well, I lost the sheet of paper. And that night I was so tired that later I couldn’t even remember what I had based them on. I vaguely recalled looking at conventional sugar and flour Snickerdoodle recipes and comparing them to the ratios in my Mocha-Coconut Cookies, and I thought I went from there… But I wasn’t totally sure. And with the build-up I had given them, I knew I couldn’t post an iffy recipe.
So Monday I took advantage of being off work for Labor Day and attempted to recreate the totally awesome cookies I had made the week before. It took a couple of batches to get them just right – not that we actually ate all of them because one batch I burnt the hell out of. Be careful of multitasking while baking – I’m not sure if I forgot to set the timer on that batch, or if I somehow didn’t notice it go off even though I was in the same room the whole time. It was a useful learning experience though…these cookies don’t require much cook-time. If you like them a little chewy, 6 minutes should be perfect. For a crisper cookie, you can leave them for a minute or so longer, but keep an eye on them.
The one thing these are missing is a little cinnamon/sugar sprinkled on top. Just to see what would happen, I tried sprinkling a mix of cinnamon and powdered stevia on a few, but as I expected, that just tasted bitter. Even without it, these are a great little cookie – and even better dipped in my pumpkin cream dip! Oops, did I just tease another recipe…?
Almond Flour Snickerdoodles
2 cups Blanched Almond Flour
¼ cup Coconut Flour (You can use all Almond Flour, and it’ll work fine. I was just experimenting.)
1 tablespoon Cinnamon
½ teaspoon Baking Soda
½ cup Melted Butter
1 tablespoon Pure Vanilla Extract
4 tablespoons Honey
1/8 teaspoon Liquid Stevia
Preheat your oven to 350 degrees F.
Blend together the butter, vanilla, honey, stevia, and egg in a small bowl. In a large bowl, mix the flour(s), cinnamon, and baking soda. Pour the wet ingredients into the dry, and combine thoroughly.
For each cookie drop a tablespoon-sized amount of dough onto a parchment paper lined cookie sheet, pressing each to about ¼ of an inch thick.
Bake at 350 degrees F for 6 minutes, taking the cookies out of the oven when just beginning to turn golden.
This recipe makes about 16 medium sized cookies.