One of my boys favourite treats is to dip sugary biscuits into milky tea, especially on a cold winters day. This snickerdoodle recipe from Sweet Laurel Cookbook gives them all the happiness of regular sugar cookies but now they ask for “those healthy cookies” and love them just the same.
Snickerdoodles are known for their cinnamon-sugar flavour, crispy edges and chewy centres and they are easy enough for your kiddies to bake themselves (under your supervision)
Happy Baking xx
(Makes 1 dozen large cookies)
3 cups almond flour
1/2 cup coconut oil, melted
1/2 cup maple syrup or honey
1/2 t bicarbonate of soda
1/2 t himalayan pink salt
1/4 t ground cinnamon
1 T vanilla extract
1 T coconut sugar
1 t ground cinnamon
1 & 2 – In a large bowl, whisk together the almond flour, salt, bicarb of soda and cinnamon.
3. In a medium jug, combine the melted coconut oil, maple syrup and vanilla extract
4. Gently add the coconut oil mixture to the dry ingredients and mix together with a whisk until a dough comes together.
(warning: batter is SO delicious, try not to eat it all before baking!!!)
5. Place about a tablespoon-size ball of dough onto the baking sheet and gently press down to flatten with the back of the spoon.
6. Sprinkle each cookie with the cinnamon-sugar topping.
7. Bake for about 10 minutes until golden brown around the edges.
8. Transfer the cookies to a rack to cool slightly – snickerdoodles are best served warm!
9. Store in a sealed container at room temperature for up to 5 days (but I can promise you they will be eaten within the first day!!)
Why Almond Flour?
Most nuts contain a fairly high amount of fat, with about 14 grams per one-ounce serving, but about 2/3 of that is heart-healthy, monounsaturated fat.
The combination of fat, fibre, and protein is why almond flour is a fabulous foundation for baking. It has some structure from the protein, is always moist from the fat, and has the added nutritional benefit of all the vitamins, minerals, and fiber. This is also what makes you feel fuller for longer and satisfied. The calories are sweet but they’re certainly not empty.
(extract from the Sweet Laurel cookbook)