Wholesome Snickerdoodle Cookies: A Guilt-Free Twist on a Classic Favorite

Wholesome Snickerdoodle Cookies: A Guilt-Free Twist on a Classic Favorite

Snickerdoodle cookies are a beloved classic, but they often come with a hefty dose of sugar and butter. Fortunately, there’s a way to enjoy this delicious treat without compromising on health. This healthy snickerdoodle cookie recipe offers a guilt-free alternative that’s just as satisfying. Whether you’re health-conscious, or simply looking for a delightful twist on a timeless favorite, these cookies are sure to please. Plus, they’re easy to make and perfect for any occasion.

Ingredients

These wholesome snickerdoodle cookies feature a carefully selected list of ingredients that are both nutritious and delicious. Here’s what you’ll need to get started:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened almond milk
• 2 tablespoons coconut sugar
• 1 teaspoon ground cinnamon

Directions

Follow these simple steps to create your own batch of wholesome snickerdoodle cookies:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, cream of tartar, and salt.
3. In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and almond milk.
4. Combine the wet and dry ingredients, stirring until a dough forms.
5. In a small bowl, mix the coconut sugar and cinnamon to create the coating for the cookies.
6. Form the dough into small balls, roll them in the cinnamon-sugar mixture, and place them on the prepared baking sheet.
7. Using the bottom of a glass, gently flatten the cookies to your desired thickness.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

FAQ

Q: Can I substitute the almond flour and coconut flour with all-purpose flour?
A: While this recipe specifically calls for almond and coconut flour to keep it gluten-free and paleo-friendly, you can experiment with using all-purpose flour. Keep in mind that the texture and taste may vary.

Q: How can I store these cookies?
A: Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for longer-term storage.

Q: Can I replace coconut oil with another type of oil?
A: To maintain the desired texture and flavor, it’s best to stick with coconut oil for this recipe. However, if you prefer, you can try using melted butter or a neutral-tasting oil like avocado oil.