With two birthdays to celebrate 3 days before Christmas, I knew that cookies would be on my to-bake list. These are gluten-free, dairy-free and free of refined sugar. I personally think they taste just as good as their conventional counterpart but I would suggest only making them if you are familiar with (and like) coconut flour.
Traditionally, snickerdoodles are made with refined sugar and flour- devoid of any real nutrition and therefore more of a once-in-a-while treat, than anything else. These are made with good-for-you ingredients that boast nutrients like iron, fiber and B vitamins
- 1/3 cup coconut flour
- 1/4 cup coconut oil, liquid-consistency
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup cinnamon
- Preheat your oven to 350 F and line a baking sheet with parchment paper.
- Combine all ingredients except the cinnamon, 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 in a small bowl. Scoop about a tablespoon of batter to make one cookie, roll it in cinnamon 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.