I’ve made these gems a few times this winter. I really liked them – the texture and taste. I crumbed into my vanilla ice cream and it was true bliss. Andy ate them too – and even vied for them (as they were made really with Greg in mind) which is pretty amazing too. His friend Steve who is gluten free and Gabi my vegan hair colorist both gave a big thumbs up. But most importantly, Greg loved them. He went back to Boston with a little box full and he looked so happy about it. It was nice to see that smile (for sweets) on my 24 year old as It is hard to bake for Greg given his restrictions (GF, DF). I found this recipe in Bakerita:100 + No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker by Rachel Conners. I followed the recipe – although the second time I made them I used refined sugar in the cinnamon sugar blend that you roll the cookies in. The coconut sugar was fine but the real sugar better – but do what makes you happy.
These are so easy to throw together – but you will probably need to go to the store and get a few things – although if you have food restrictions you may have some of the ingredients already in your pantry.
Take out your kitchen scale if you have one as Rachel gives us the weighted measurements!
I baked some of these right away and I left some dough in the fridge to bake off as needed. Fresh baked warm snickerdoodles…well, yum.
- 1 3/4 cup (168 g) blanched almond flour
- 1/4 cup (32 g) coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 refined coconut oil (67 g), melted
- 1/3 cup (113 g) maple syrup
- 1 tablespoon pure vanilla extract
- 1/4 cup coconut sugar (or regular refined sugar)
- 1 tablespoon cinnamon
Preheat oven to 350 degrees and line sheet pan(s) with parchment.
Whisk together the two flours, the baking soda, cream of tartar, salt and cinnamon.
Melt the coconut oil and mix in the maple syrup and vanilla extract
Mix the wet and the dry until thoroughly combined.
Prepare the topping by mixing the two ingredients.
With a cookie scoop or spoon, form your cookies. Roll in your hands a bit then roll around in the topping. The cookies are delicate so be a bit careful. I like a lot of sugar and cinnamon so I kind of pressed them into the topping to really coat the cookie.
The size of the cookie depends on you. Rachel measures about a tablespoon of dough. You can do that, or smaller if you like. It will change the baking time a bit (the smaller the cookie the less time to bake).
Place cookies on sheet pan about 2 inches apart (they don’t really spread). And then flatten a tad with your palm.
The larger cookie bakes for about 10 minutes. Mine took a bit longer. I will say that it is hard to tell when these are done. You want them to be a nice golden color.
I decided to use one cookie as a tester and also checked the bottom for clues. The hard part is that these cookies crumble fairly easily so that tester cookie, although still edible, will likely fall apart. Anyway, the bottom should look a nice golden brown too. Try not to overtake though. This is the trickiest part of making these – trial and error will help. I hope you like them!