Snickerdoodles {Paleo}

Snickerdoodles {Paleo}

Confession…Snickerdoodle-1-3

I love cookies.

and cinnamon.

But mostly cookies.

I mean this is my second cookie post this week.

Dogs and cats living together…MASS HYSTERIA! (name that movie and I’ll be your friend forever 😉 )

Enough about cookies…

I am super excited today because I am headed to see one of best friends in the WHOOOLE world!

Chrissy!

WOOHOO!

I love this girl so much.

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She actually just came to visit me but she’s got a big birthday coming up and I am SO excited to celebrate with her.

Heading down to the Philly area to see some old friends and check out the old stomping ground and hang with one of my best girls.

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Can life get any better?

Have a cookie 😉

Happy Nommy!

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Snickerdoodles {Paleo}
Yields 15
Adapted from a great recipe from The Urban Poser. Love this blog! Check it out.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 cups blanched, fine almond flour
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon baking soda
  4. 1/3 cup melted coconut oil
  5. 1/4 cup maple syrup
  6. 1 tablespoon vanilla extract
  7. 1 teaspoon lemon juice
Cinnamon coating
  1. 1/4 cup ground cinnamon
Instructions
  1. Preheat the over to 350°F, and line a baking sheet with parchment paper.
  2. *Note: When measuring almond flour for this recipe, use the “dip & sweep” method for best results. Dip the measuring cup in to the loose almond flour and drag a knife of flat edge over the top.
  3. In a medium sized bowl, combine dry ingredients and mix together well. In a separate bowl, mix together the oil, maple syrup, vanilla and lemon juice.
  4. Add the wet ingredients to the almond flour mixture and mix till combined.
  5. Let rest for a few minutes. It will thicken up some but may still be sticky.
  6. Use a rounded tablespoon, scoop out the dough and then gently form into a ball. Roll in, or sprinkle all sides with, the cinnamon.
  7. Place the balls of cookie dough on a parchment lined baking sheet, about 3 inches apart.
  8. Gently flatten flatten each cookie using your hands.
  9. Bake in the oven for 8-9 minutes (could be 10 depending on your oven). 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.
Adapted from The Urban Poser
Adapted from The Urban Poser
RavieNomNoms https://ravienomnoms.com/
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Comments

  1. wow…this is so much better than the classic snickerdoodles because it’s loaded with wholesome ingredients, Raven.
    Have a good time with your friend!
    Angie

  2. Have a great time in Philly hanging out with Chrissy! Wish I would have saved some cookies to eat while you are gone 🙁 but they were too yummy

  3. Have a great time you too. I’m a huge snickerdoodles fan — it was the first cookie I learned to make. Great recipe Raven!

  4. I’ll bet the almond flour gives these the most wonderful flavor. Thanks for sharing, Raven!

  5. This is my second favorite cookie (the classic choc chip is #1). I cannot resist them warm from the oven!