If there was ever a case to use copious amounts of cinnamon, it was in making these grain-free snickerdoodles. They’re also free of refined sugar and can easily be made to a dairy-free or vegan cookie, too. Oh, and they’re paleo, too…so if you’re into paleo diets, this will work.
I would say that most of my recipes are grain-free. Why? Most grains, especially those that are unsprouted, are acidic. We get plenty of acid in our diet, and definitely need some, but generally speaking, our collective diet is too acid. On the other end of the spectrum are alkaline foods. We need a healthy balance of acid and alkaline nutrition for our body. Our blood’s pH should be slightly alkaline, but for many it’s too acidic. This recipe leans on the alkaline side. Happy news if you’re healthy blood pH kinda gal like me.
If you eat a lot of meat, fast food, unsprouted breads, drink coffee or black tea or eat a lot of dairy, you’re probably lingering somewhere on the acid side. This post is about cookies, so I’ll spare you the details for now, but later this week I’ll explain the difference between an acid vs alkaline diet – and why it’s important to balance to two out.
Now, on to the cookies. I originally wanted to make cut out cookies because I bought these cute mini cookie cutters the other day. Unfortunately, this batter would never work with them. I opted to tweak the ingredients to really bring out the flavor of cinnamon instead.
I use coconut oil a lot. One of the greatest reasons for using coconut oil, especially when it comes to baking, is that it solidifies below 76 degrees. You can’t get this if you bake with a polyunsaturated fat, like corn or canola oil. This recipe is easier to work with after it’s been refrigerated for a little while. The coconut oil really pulls things together after it’s chilled, which makes for easy handling of the batter when it comes to bake time.
Ultimate Grain-Free Snickerdoodles
yields 42 cookies
3 cups almond flour
2 tsp cinnamon
3/4 tsp cream of tartar
1/2 tsp baking soda
1/2 tsp vanilla
3/4 cup coconut oil, melted
1/2 cup honey*
1 egg, beaten*
1 tbsp coconut milk**
*Vegan honey substitute: agave nectar, same quantity; Vegan egg substitute: 1 tbsp ground flax seed to 3 tbsp water (mixed).
**Substitute any milk you’d like.
Stir together almond flour, cinnamon, cream of tartar, and baking soda in a medium-size bowl. Set aside. Whip the coconut oil, honey egg and milk and vanilla together in a mixing bowl. Slow add almond flour mixture, followed by coconut milk. The consistency should be slightly thicker than oatmeal. Refrigerate for at least one hour.
After batter is chilled, preheat oven to 350 degrees. Line baking sheets with parchment paper. Spoon batter onto baking sheets. Bake for 10 – 12 minutes, or until the edges of the cookies are golden. Allow to cool and enjoy!
Because I’m getting a jump on making my cookies this year, I’m freezing extras. These cookies are holding up well in the freezer! Just a heads up if you want to start stocking up early.