Celebrating the first official week of spring with this sweet and simple recipe for Easter weekend.
Typically when you think of snickerdoodles, coconut does not come to mind. Coconut flour is a unique flour to work with, particularly when it comes to baking. It requires a much higher liquid to flour ratio than would traditional all-purpose flour because of its ability to absorb an exorbitant amount in the dough-making process.
Coconut flour is complemented by coconut oil and coconut sugar in this recipe resulting in a perfectly sweet and soft cookie that would accompany Easter brunch, seamlessly. Hope you enjoy!
Nutrition:
Coconut Sugar: this sugar contains trace vitamins and minerals unlike its refined counterpart. Use it occasionally in baking for a healthier alternative.
Cinnamon: Cinnamon has demonstrated an ability to blunt the glycemic response- the rate at which food is broken down into glucose and released into the bloodstream resulting in steady and sustained energy without the highs and lows.
- 1/3 cup coconut flour
- 1/4 cup coconut oil, liquid-consistency
- 1 tsp vanilla extract
- 2 eggs
- 1/3 cup coconut sugar
- 1/4 cup cinnamon
- 1/4 cup coconut sugar
- Preheat your oven to 350 F and line a baking sheet with parchment paper.
- Combine cookie ingredients in a medium-sized bowl to develop your dough. Allow it to sit for about 5-10 minutes to allow the coconut flour to soak up the liquid to create a dough-like consistency.
- Pour cinnamon and coconut sugar in a small bowl. Scoop about a tablespoon of batter to make one cookie, roll it in the cinnamon sugar and place on the baking sheet. Shape your cookies as round or as flat as you desire (the dough will not spread in the baking process.)
- Bake for 12-15 minutes and allow to cool for about 5-10 minutes before serving.
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