Snickerdoodles
Newly Discovered Recipe for Snickerdoodles
This recently discovered recipe for Snickerdoodles has quickly and happily replaced the Paleo one we have used for the past five years. This one is still absolutely Paleo friendly, but tastes even more delicious. The original one is easier and faster. So just click the link here if time is of the essence. Otherwise, read on.
New recipe is created by Jessica at realfoodwithjessica.com
2019 Paleo Snickerdoodle Cookie Recipe
May 31, 2019
New Snickerdoodle Recipe
Persons
12
Ingredients
- DRY INGREDIENTS
- 1 1/2 Cups Almond Flour
- 2 T. Coconut Flour
- 1/4 Tsp. Sea Salt
- 1/4 Tsp. Baking Soda
- 1/4 Tsp. Cream of Tartar
- *1/3 C. Coconut Sugar
- WET INGREDIENTS
- 1/4 Cup Grass-Fed Butter at Room Temperature
- 1 Large Egg at Room Temperature
- 1 Tsp. Vanilla Extract
- CINNAMON SUGAR FOR ROLLING
- 2 TBLS. Coconut Sugar
- 1 1/2 Tsp. Cinnamon
Instructions
- Preheat the oven to 350 degrees
- Line a cookie sheet with parchment paper and set this aside.
- In a large bowl, combine the butter and *coconut sugar. Cream these together until smooth.
- Add in the egg and vanilla, mix well
- Add in the rest of the Dry Ingredients (you've already creamed the coconut sugar with the butter), and stir until the dough is well mixed with no dry spots remaining.
- Divide the dough into 12 even pieces.
- Mix Cinnamon Sugar and Cinnamon together in small bowl. Roll each dough ball in the Cinnamon Sugar mixture, and place on the cookie sheet.
- Use a clean glass or gentle finger tips to press each cookie slightly down.
- Bake for 12 minutes.
- Thanks to Jessica at realfoodwithjessica.com for such an enticing and yummy recipe.
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The New Snickerdoodles are a Hit with our Granddaughters
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- New Snickerdoodle Recipe
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- Just out of the oven
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- We liike them
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- We helped make them
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