• Jenny Anderson

Grain Free, Egg Free Snickerdoodles

During this strange time of social distancing due to COVID-19, we've definitely settled in to a routine. During the week, my husband and I work from home, and support the kids with their homeschooling as best as possible. That doesn't leave much time for blogging or newsletters.


But, I've stumbled upon something well worth sharing, so here I am, finally blogging again! More on that in a minute.


My son commented a couple of days ago, "Mom, every day feels the same". Yes, yes it does! In some ways, we're really liking it, due to all of the good quality family time, but in other ways, it does feel like Groundhog Day.


Funny enough, we've been in a bit of a food routine, as well! Actually, make that a food rut. I think we've made my blondie recipe 15 times, no joke! It's good, and easy, so... there you go. But, it doesn't help that feeling of being stuck in Groundhog Day!


So, I finally decided to try something new, and we were so glad I did! Who knew that snickerdoodles could be so refreshing?


As you may remember, my son has an egg intolerance. We let him have them on and off, but during allergy season, we really have to back off of them. His allergies are manageable when he doesn't eat the eggs, but when he does, the pollen combined with the eggs put his symptoms over the top. (You can read more about how we manage allergies here).


So, while I believe eggs are incredibly healthy, especially when buying from a good pasture raised source, I do have to figure out recipes that are egg free. Especially this time of year!


Well, enough about all that. On to the good stuff. This snickerdoodle recipe is everything you could possibly want in a snickerdoodle! Crispy on the outside, chewy on the inside, cinnamon-y, grain free, refined sugar free, and again, egg free.


When I make a recipe, I like to think I go big, or go home. None of this "makes 8 cookies" business. Who wants to go to all that trouble for only 8 cookies? No way. This recipe makes about 24, and they freeze well!





Grain Free, Egg Free Snickerdoodles


Preheat oven to 350


1/2 cup coconut oil

4 tbsp coconut sugar

1/2 cup maple syrup

2 1/2 cups almond flour

4 tbsp arrowroot powder

6 tbsp coconut flour

3 tsp cinnamon

1 tsp vanilla extract

1 tsp baking soda

1 1/2 tsp cream of tartar

1/4 tsp Himalayan sea salt


For the outer coating (mix together in a small bowl):


3 tsp cinnamon

4 tbsp coconut sugar


Instructions:


In a stand mixer, combine coconut oil, coconut sugar, and maple syrup.


Add all other ingredients and mix until smooth.


Roll dough into 1.5 inch balls, roll in cinnamon and coconut sugar blend. Place on parchment or silpat lined baking sheet and flatten slightly.


Bake at 350 for about 12 min. Cool and enjoy!


Makes about 24.





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© 2017 by Radiant and Thriving, and  Jenny Anderson.  All rights reserved.  All the Glory to God.