(Gluten-Free) Snickerdoodles

Snickerdoodles, why are they called snickerdoodles?
No one knows where the name comes from. According to Wikipedia these cookies are probably German in origin, and the name is a corruption of the German word Schneckennudel.
I’m not fond of the name, to tell you the truth. I almost wish they had another name.
I do love the cookie though.
Mouth watering and blasting with cinnamon flavor, hard on the outside and chewy on the inside, and once you bite into the crisp you can’t get the cinnamon out of your tongue. Awesome.

I brought a batch to my not-so-health conscious sis the other day and after tasting one she enthusiastically said that they were incredible (her words). She actually went as far as saying that they were probably her favorite snickerdoodles, ever. On top of that she added that she couldn’t tell they were gluten-free and healthy.
You don’t know her, but she’s fairly inscrutable so I never expect a reaction from her, let alone a positive one. This time she seemed pretty sincere, so score.

Anyways, these (Gluten-Free) Snickerdoodles are amazing: great crunch, soft and chewy inside, and bursting with cinnamon flavor.
Plus they’re gluten-free, healthy, and easily paleofiable. Seriously, is there anything more to add?



(Gluten-Free) Snickerdoodles                                                                                                            Print this recipe!

Ingredients
Makes 12 cookies

3 cups blanched almond flour
¼ teaspoon baking soda
2 tablespoons melted butter (use coconut oil to make the recipe paleo)
1 egg, at room temperature
¼ cup maple syrup (or mild tasting honey)
1 tablespoon vanilla extract
2 teaspoon ground cinnamon
1 ½ tablespoons brown sugar (use coconut sugar to make the recipe paleo)

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In a large bowl combine almond flour, baking soda, butter, egg, maple syrup, and vanilla extract. Mix well until completely combined and a dough forms. If it looks to wet add more almond flour, 1 tablespoon at a time. If instead it looks too dry and more maple syrup, 1 tablespoon at a time.
In a small bowl combine cinnamon and sugar. Set aside.
Scoop 2 tablespoons of batter, roll into a ball, roll in cinnamon sugar, and press onto the cookie sheet. Repeat to make 12 cookies.
Bake for 14 to 15 minutes (do NOT over bake them, you want them to be soft.)
Let cool completely on the baking sheet before removing.
Keep in an airtight container up to 1 week.

Nutrition facts

One cookie yields 144 calories, 11 grams of fat, 9 grams of carbs, and 5 grams of protein.