Snickerdoodles are one of my favorite cookies and I haven’t had them in SO long! Since becoming gluten free and mostly grain free cookies have fallen by the wayside since most of the recipes don’t come close to the original. To me, its just not worth it if it is too far off.
Well, thanks to Danielle Walker and her new cookbook, Eat What you Love, my time away from snickerdoodles is over!
Her recipe uses normal ingredients, and it comes together in no time…all in a food processor! I will make them often, though next time, I will double the recipe for sure!
I have had the joy of being part of the launch team for this new book and it has been such a blessing! This is just one of many recipes that will become part of our list of family favorites from this book!
Head over to Eat What You Love Book to pre order! I highly recommend it!
This recipe is Reprinted with permission from Danielle Walker’s Eat What You Love: Everyday Comfort Food You Crave by Danielle Walker, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House LLC.”
Snickerdoodles
An early release recipe from Danielle Walker’s new cookbook, Eat What You Love. Tangy, tender and sweet, this recipe creates a snickerdoodle reminicient of your childhood, but with none of the common allergens. SO good!
Ingredients
4 1/2 tablespoons Maple Sugar (I used a light coconut sugar)
5 teaspoons ground cinnamon
1 1/4 cups cashew flour (I subbed Almond Flour)
3 tablespoons Coconut Flour
2 tablespoons Arrowroot Powder
3/4 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1/8 teaspoon Fine Sea Salt
1/4 cup Pure Maple Syrup
1/4 cup Palm Shortening
1 teaspoon Pure Vanilla Extract
Instructions
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
Combine 1 1/2 tablespoons of the maple sugar (or coconut sugar) and 3 teaspoons cinnamon and set aside to roll the dough balls in once they are formed.
In a food processor, combine the rest of the maple sugar (or coconut sugar), the cashew flour (or almond flour), coconut flour, arrowroot, cinnamon, cream of tarter, baking soda, and salt and pulse 5 times. Add the maple syrup, palm shortening, and vanilla and process for 15 seconds, until combined. Transfer the processor bowl to the fridge and chill the dough for 1 hour.
Using a tablespoon, scoop out the dough and roll into balls, then roll he balls into the reserved cinnamon sugar to coat. Place on the prepared baking sheets, spacing them evenly to allow for spreading.
Bake one sheet at a time for 10 to 12 minutes, rotating the sheet halfway through baking, until the cookies are golden brown around the edges. Cool the cookies on the sheet for 10 minutes, then transfer them to a wire rack to cook completely.
Store the cooled cookies in an airtight container in the refrigerator for 2 weeks or in the freezer for 6 months…if they last long enough to store! 🙂
Notes
*The cashew flour will give a more buttery flavor to the cookies, but those made if almond flour were still VERY delicious.
*The coconut sugar is a little darker than the maple sugar and has a little more flavor.
These cookies are crispy, tender, tangy, and crusted in cinnamon sugar…fits the bill on all accounts. So, pull out your food processor…try this recipe and head to your computer to place a preorder! You will be so glad you did!
Blessings,
