Fall flavors are my favorite. I love fresh herbs all year round, but there's something about warming herbs and spices that really make me happy. Maybe it's this time of year when the leaves change, there's a chill in the air, the sweaters and boots, and the magic.
It also is when a lot of my family's birthdays hit and celebrations start from the end of September to the end of October. We love to celebrate and honor all birthdays and those who have passed. One of my mom's favorite flavors was pumpkin and probably second was cinnamon. Even though this is a favorite of my oldest, my mom would've loved these cookies!
Traditional snickerdoodles are chewy on the inside with a crisp crust. Even though these are grain free, they mimic the traditional ones as they are crispy on the outside and slightly chewy on the inside, just like my oldest loves! Snickerdoodles are also known for the tang from the cream of tartar but that isn't in this recipe, so feel free to add. I just didn't have any on hand and I was so excited to share the recipe!
Try it and let me know how you like them!
Grain Free Snickerdoodles
from the kitchen of Heather Fischer-Page, Healthy Decadence
1/2 c butter, softened
1/4 c palm shortening
1/4 c maple sugar
1/2 c coconut sugar
2 t vanilla extract
2 large eggs
2.5 c blanched almond flour
5 T coconut flour
1/2 t baking soda
1/4 t salt
1 t cinnamon
For rolling cookies:
3 T coconut or maple sugar
1 T cinnamon
1. Preheat oven to 350 degrees. Line sheet pans with parchment paper.
2. In a medium bowl, mix flours, baking soda, salt and cinnamon together. Set aside.
3. In a food processor, cream butter, palm shortening, maple and coconut sugar together until smooth. Add eggs and vanilla mix until combined.
4. Pour dry ingredients into wet and mix until combined.
5. Chill for 15 minutes in refrigerator.
6. Remove from refrigerator and shape dough into 1 1/2 T balls.
7. In a shallow bowl, mix the sugar and cinnamon and roll preformed balls in sugar mixture. Place on parchment lined sheet pans, spaced so that 9 fit on a pan.
8. Bake for 13-15 minutes or until the edges are golden brown.
9. Remove from oven and let cool on sheet pan for 10-15 minutes. Remove and finish cooling on a cooling rack.