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You are here: Home / Recipes / Desserts and Treats / Paleo Snickerdoodles
Paleo snickerdoodles

Paleo Snickerdoodles

November 16, 2011 //  by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

Snickerdoodles are a fairly simple chewy cookie that is rolled in cinnamon and sugar prior to baking. I was inspired to create a Paleo version of these cookies after my girls gobbled up a box of Trader Joe’s gluten-free, vegan Snickerdoodles.  This recipe is every bit as tasty and has more nutritive value, plus it’s way cheaper to make your own!

Store any leftovers in a plastic tub in the fridge (if you have any leftovers!  My husband and kids LOVE these!).  Makes about 20 cookies.

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Prep Time: 40 minutes

Cook Time: 9 minutes

Yield: 20 cookies

 

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Ingredients:

  • 1 ½ cup Blanched Almond Flourblanched almond flour
  • 1 tsp Coconut Flourcoconut flour
  • 1 Egg
  • ¼ cup Extra Virgin Coconut Oil
  • ¼ cup Blackstrap Molassesmolasses
  • ½ tsp Ground Cinnamongound cinnamon
  • ¼ tsp Ground Cardamomground cardamom
  • ¼ tsp Ground Nutmeg ground nutmeg
  • ¼ tsp Saltsalt
  • ¼ tsp Baking Sodabaking soda

Roll in:

  • 1 Tbsp Granulated Sugar or Sucanatgranulated sugar
  • 1 Tbsp Ground Cinnamonground cinnamon

1.    Line a baking sheet with parchment paper. Melt coconut oil on low power in the microwave or in saucepan on low heat.
2.    Combine almond flour, coconut flour, egg, molasses, coconut oil and spices in a medium bowl.  Stir well to combine.
3.    Add baking soda and stir well to incorporate.
4.    Chill dough in fridge at least 30 minutes prior to rolling. Meanwhile, preheat oven to 350F.
5.    Combine sugar and extra cinnamon and place on a small plate or shallow dish.  Remove cookie dough from fridge and roll tablespoonfuls into 1-inch balls.  Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on cookie sheet.  Do not flatten cookies prior to baking.
6.    Bake for 8-9 minutes.  Remove from oven and let cool on baking sheet for a couple of minutes before moving to a wire cooling rack.  Enjoy!

 

snickerdoodles

DDo you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.

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Category: Desserts and Treats

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