SNICKERDOODLE COOKIES
SNICKERDOODLE COOKIES
Serves: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Ready In: 30 minutes
Accommodates: PHASE 1
Oh the snickerdoodle, a classic no doubt. These healthy duplicates are a great way to enjoy this childhood favorite. They don’t have the same chewy texture of a traditional snickerdoodle due to the coconut flour but the taste and overall soft texture is still enough for a happy result.
INGREDIENTS
DIRECTIONS
Makes 12 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Ready In: 30 minutes
Accommodates: PHASE 1
Oh the snickerdoodle, a classic no doubt. These healthy duplicates are a great way to enjoy this childhood favorite. They don’t have the same chewy texture of a traditional snickerdoodle due to the coconut flour but the taste and overall soft texture is still enough for a happy result.
INGREDIENTS
- 1 1/2 Tbsp coconut sugar
- 1 1/2 tsp cinnamon
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1/3 cup coconut flour
- 1/4 tsp salt
DIRECTIONS
- Preheat your oven for 350 degrees. Line a baking sheet with parchment paper.
- Combine the sugar and cinnamon in a small bowl. Set aside.
- In a medium-sized glass bowl combine the eggs, oil, and honey with an electric mixer. Add in the coconut flour and salt. Mix until smooth. If the mixture seems too soft to roll into balls allow it to sit for a couple of minutes, coconut flour has a way of stiffening as it sits. Roll the dough into 1 inch balls then roll into the cinnamon and sugar mixture. Place on the prepared pan and flatten each dough ball to about 1/2 inch thickness with the palm of your hand or the bottom of a cup.
- Bake for 12 minutes or until the cookies are firm to the touch.
Makes 12 cookies