Recipes

Paleo Snickerdoodle Cookies

By : Kristine Burke Date : Wednesday, December 20, 2017
Paleo Snickerdoodle Cookies

Recipe was found on My Natural Family blog.

The holiday season brings a lot of sweets to tempt us, but don't fall for it! There are plenty of paleo-friendly (and even vegan-friendly) recipes to satisfy your sweet tooth without falling off track. This paleo snickerdoodle cookie recipe is just what we want to get into the holiday spirit without coming out of winter looking like Santa! If this recipe is used without honey as the sweetener it can be vegan. Enjoy this decadent treat and have a happy holiday!


Yields 34 cookies
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes

Ingredients:

1/2 Cup + 1 Tbsp Spectrum ground flax seed
1 1/2 Cup + 3 Tbsp water
2/3 Cup maple syrup or honey
2/3 Cup coconut oil melted and cooled
1 tsp vanilla extract
1 1/3 cups coconut flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
pinch nutmeg optional
4 Tbsp coconut sugar
3 tsp ground cinnamon


Directions:

Heat over to 400.

Prepare a cookie sheet with a silpat liner or greased parchment paper.

Stir the flax meal and water together. Set aside to thicken.

Beat the maple syrup, coconut oil, vanilla and egg together.

In a separate bowl, whisk the coconut flour, cream of tartar, baking soda and nutmeg together.

Stir the ground flax meal into the wet ingredients.

Gradually stir the dry ingredients into the wet until a soft dough forms.

Stir the coconut sugar and cinnamon together in a shallow bowl. Form the dough into 30 two-tablespoon-sized balls and roll them in the cinnamon sugar mixture.

Arrange the cookies on the sheet. They don't spread much, so you should be able to get at least 15 on the sheet.

Lightly grease the bottom of a glass and use it to flatten each cookie as much or little as you like. Re-grease the glass as needed.

Bake eight to ten minutes. When the cookies come out of the oven, let them stand a few minutes before removing to racks to cool completely.

Repeat with remaining dough.

Store the cookies in an airtight container in the refrigerator for at least a week. They keep very well and the texture improves as they sit in the fridge. You can also freeze them in an airtight container.


Holiday delish in a dish!

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