Snickerdoodles (Grain-free, sugar-free)

After Thad’s first bite of one of these he said “These don’t have sugar in them??” Yay! They’re soft and chewy, sweet and cinnamony, and feel like an indulgence. So for those of you who aren’t crazy about the taste of stevia, this recipe is for you. Get ready to be won over ;).

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Thad and I have embarked on a low glycemic and seriously delicious way of eating. This recipe is just one reason it’s been so easy to stick to. If you’re interested in knowing more about how we got started, just leave a comment or email me and I’ll be happy to share.

Until I become familiar enough with this way of eating to start coming up with my own recipes, I’ll be posting the gems I find while exploring. This one comes from a super cute blog called The Spunky Coconut.

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What you need:

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup coconut oil or butter (I used butter for the flavor)
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt IF you’re using coconut oil
  • 3/4 teaspoon liquid stevia 
  • 1/4 cup almond milk
  • 2 tablespoons cinnamon
  • Pinch of salt

Yields 2 dozen

Star by preheating your oven to 350 degrees F, and line a baking sheet with parchment paper. Then mix together your dry ingredients, minus the cinnamon – almond flour, coconut flour, baking soda and salt. In a second bowl whisk together your wet ingredients oil/butter, egg, vanilla, stevia, and almond milk. Now thoroughly combine the wet mixture with the dry. 

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Time to roll your dough into little balls of consistent size, and coat them with cinnamon.

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The easiest way I’ve found the coat them is to put the cinnamon in a cup and swirl the dough ball around in it. It’s fast and less messy. 

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Once they’re all nicely coated and on the parchment lined baking sheet, gently press them down with the bottom of a cup. They should each be about 1/2 inch thick.

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Into the oven! They need 15-20 minutes to bake, or until the centers are no longer soft. When they’re ready, take them out and let them cool… or eat them hot like we do.

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This recipe made me excited for sugar-free, simple carb-free holidays! I really hope you give it a try.

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