I seem to be fairly alone in this opinion, but I’ve never been impressed by Snickerdoodles. The first time I heard that someone made Snickerdoodles for a cookie exchange, I was really excited. I was conjuring up images of melted chocolate, gooey caramel, crunchy peanuts. What I actually ate was a fairly plain flour cookie with cinnamon seasoning on top. Huh. Not bad, but they don’t scream Eat Me, I’m a soft, gooey cookie! My son, on the other hand, loves them – not surprisingly, since they’re loaded with white flour, which he doesn’t often eat.
So many wheat flour recipe favourites just do not translate into the GF world, but when I saw this recipe for Paleo Snickerdoodles the other day, I thought – hold on a second: Snickerdoodles aren’t chewy; they don’t need to rise or spread. This is a totally plausible wheat-to-gluten-free recipe!
I made a few adjustments (quelle surprise!) to the recipe, but Hendrik and I whipped them up together in 5 minutes, baked them for 8, then let cool for 10. Huge hit. I actually really enjoyed them, because they tasted like the real deal and I wasn’t eating wheat – score! Practically guilt-free snacking.
This recipe has the ability to easily be Paleo – the original recipe was, but I can’t seem to find my new jar of coconut oil anywhere in the house (grr), I’m plumb out of palm sugar, and I wanted to jazz the cookies up with just a little something extra (hence the Skor bits!), so my recipe is GF but not Paleo. Make the subs as necessary to suit your diet & preferences.
GF Snickerdoodles (Adapted from The Urban Poser)
- 2 cups almond flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 2 Tbsp Skor bits
- 1/4 cup + 1Tbsp canola oil or coconut oil
- 1/4 cup honey
- 1 1/2 Tbsp vanilla
- 2 Tbsp white sugar
- 1 Tbsp cinnamon
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- Combine all dry ingredients in a mixing bowl.
- In a separate bowl, mix together oil, honey, & vanilla, then add it to the dry ingredients & combine thoroughly.
- Mix sugar & cinnamon together.
- Roll dough into 2″ balls and roll in cinnamon & sugar mixture.
- Place on parchment sheet & flatten with a flat bottomed glass.
- Bake for 8 minutes. Cookies will be soft when they come out, but will be perfection after cooling on the cookie sheet for 10 minutes.