Snickerdoodles {With Almond flour}

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Cinnamon and sugar is too good to say no to. Aside from monkey bread, snickerdoodles (I love that word) are the next best thing to coat in lots of sugary cinnamon-anamany (new word not yet added into the dictionary) love.

With my arthritis, I’ve been cutting back on consuming gluten. I for the most part, avoid bread and pasta and try to substitute gluten free flours in my baking or gluten free products when cooking or snacking if at all possible. It’s been a pretty tough challenge but the inflammation has reduced a lot in the area of my foot where my arthritis is located since removing gluten. My biggest struggle in gluten free eating is cookies next to sandwiches. I love gluten free bread so that change isn’t too terrible ( except when I’m out to eat and they don’t have a gf bread option) but gluten free cookies aren’t that great. I had a horrible experience a few weeks ago when I tried to make (GF) chocolate chips cookies. I had accidentally used chick pea flour which I thought was regular (GF) flour. Needless to say those cookies were awful.

Thanks to the food blog A Comfy Belly, I was able to find a recipe with an awesome gluten free substitution for snickerdoodle cookies. It’s probably been 5 years since I’ve last eaten a snickerdoodle and when I saw this (GF) recipe I had to try it. The results are awesome! If you like a chewy cookie that’s been coated in cinnamon sugar then this recipe is for you! By the way, these make awesome ice cream sandwiches with vanilla! 🙂

 

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Gluten Free/refined sugar free/Vegan {omit butter}

Recipe Credit: A comfy Belly

Mise en Place:

-2 Cups Almond Flour

-1/4 Teaspoon Baking Soda

-1/4 Teaspoon Salt

-3 Tablespoons Butter OR Coconut Oil

-1/3 Cup Honey OR maple syrup

-1 Tablespoon Vanilla extract

-1 Tablespoon ground Cinnamon

-1 Tablespoon Brown Sugar OR Maple sugar

 

Method of Preparation:

-Preheat oven to 350 degrees Fahrenheit.

-Whisk the flour, baking soda and salt in a bowl.

-In a separate bowl, cream the butter, vanilla and honey.

-Add the dry ingredients to the wet and blend until evenly combined.

-If the batter is a bit soft to handle, place in the freezer for 10 minutes.

-Prepare 2 sheet trays lined with parchment paper.

-Mix together in another small bowl the cinnamon and sugar until well incorporated.

-Roll a tablespoon of dough into your hands. Roll the dough ball in the cinnamon and sugar mixture until evenly coated on the outside.

-Place the dough on the cookie sheet, spacing about an inch apart and flatten with the underside of a jar or glass (I just used my finger tips).

-Bake the cookies for 8-10 minutes until slightly golden brown.

-Allow to cool for 10 minutes before eating.

Enjoy!

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Published by

Driven2Eat

Food & Wine connoisseur, I love to make beautiful things even if nobody cares. Nikon D3100 photo journalist and writer. I've started this blog to share my enthusiasm of the culinary world among other personal interests with folks who maintain involvement in the food world and to enliven others who want to develop a love for cooking, crafting and wellness. Be active, be healthy, be happy. Thanks for stopping by! Cheers :)

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