Grain-Free Snickerdoodle Cookies

SnickerdoodlesThese cookies are Easy and Delicious, sure to impress even your sugar & grain-loving friends! :) I use a different method (I don’t roll the dough balls in cinnamon but actually add the cinnamon to the dough), but I know you are going to love them.

Want to make these nut-free? Just use raw ground sunflower seeds in the place of almond flour. 

I hope you enjoy and thanks for sharing!

Grain-Free Snickerdoodle Cookies

Makes approximately 20 cookies

To Print, hightlight recipe and right click. Select Print. 

Write a review
Print
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.  Line 2 cookie sheets with parchment paper or a silicon mat and set a side. In a large bowl, blend dry ingredients well, making sure there are no lumps. Add the remaining ingredients and stir with a wooden spoon until the butter and egg have been blended well into the flours. Taste for sweetness and adjust if needed. Using a small scoop (1-1/2 tbsp.) , scoop cookie dough onto prepared pans, about 3 inches apart. Using your hand or flat bottomed glass, press the balls of dough out into an symmetrical circle. If the edges are jagged, use your hands to shape the cookies into perfect circles of even thickness (to ensure even cooking). Sprinkle extra cinnamon on top of the cookies before placing in the oven.

    Bake for 10-12 minutes or until the edges of the cookies are brown. Remove from oven and allow to cool 5 minutes on the pan before carefully transferring the cookies to a cooling rack.

Notes
  1. **Sweeteners: I used Organic KAL Stevia to sweeten this recipe. If just switching to this kind of stevia, please use a little less than the recipe calls for and then taste to see if more is needed or if you would like to supplement the sweetness with another form such as raw honey, organic coconut sugar or a sugar alcohol such as xylitol.  If using Organic Sweet Leaf Stevia,use twice the amount as the recipe calls for of KAL Stevia (this seems to be the right ratio for all the recipes I have tried so far). Everyone’s pallet will respond differently to the taste of stevia and the last thing you want to do is add too much and make your recipe bitter. Remember, you can use ANY sweetener you like in ALL of my recipes.

    Nutrition70 Calories, 6 grams Fat, 3 Total Carbs, 1 gram Fiber, 2 Net Carbs, 1 gram Protein per cookie

Satisfying Eats http://satisfyingeats.com/

.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  

 

  Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats,   NOW available in eBook format through Amazon and the spiral bound versions are available here on my blog.

 

Happy Cookin’!

melissa

 

Comments

  1. Karen says

    Hi, Melissa! I while ago you said that you were experimenting with sweeteners because Kal changed their formula. I see in this recipe you are still using the Kal. Have you decided to stick with the Kal?

  2. Brenda Korinek says

    Why have I not made these yet? I’m craving a cookie and think these look so delicious. Going on my “to make” list this week!

  3. Brenda Korinek says

    Oh yes, since going grain free I’ve had a hankering for cookies from time to time. I pack store bought packaged cookies in my husband’s lunch every day because that’s what he likes. But I won’t touch them! So this recipe spot on for taste and satisfies my occasional cookie craving. I don’t know why I haven’t made them before this!

  4. Sarah says

    Hi Melissa,

    I usually love your recipes, but I made these with ground sunflower seeds and the next day they were bright green on the inside and they burn my mouth if I try to eat one. It’s so strange. I used Kal stevia. I think it reacted with the sunflower seeds or something.

  5. Sarah says

    I tried making these with ground sunflower seeds and after a day they turned bright green and I tried to eat one anyway and it burned my mouth the way too much sour food will sometimes. So weird. I followed the recipe and used Kal stevia. Have you tried using sunflower seeds? I think it may be the stevia and sunflower seeds reacting.

    • satisfyingeats says

      Sarah, using sunflower seeds will turn baked goods green due to the Chlorogenic acid, this will not affect the flavor at all. Did the dough taste good before you baked it?? Which KAL stevia did you use? They changed the formula and I no longer use it… :(

Leave a Reply

Your email address will not be published. Required fields are marked *