Snickerdoodle cookies fill your house with the best, homiest, sweetest smell. Especially these snickerdoodles, which are made with cinnamon, coconut sugar, honey and almond flour.
It is snowing here today — giant flakes that drift like feathers on their way down. And lucky me! I have the day off. I’m sticking around the house, and this weather is PERFECT for cookies, which is exactly why I jumped in an made this recipe, which I originally created in 2016, but am revisiting today (January, 2019).
I’m using my go-to combination for cookie dough here: almond flour with a tiny bit of salt and baking soda, and honey and coconut oil. It’s miraculous to me that those five ingredients are all you need (plus a little vanilla) to make a gluten-free, grain-free, better-for-you cookie dough, but it’s true. What’s more, they come out of the oven a little bit chewy and crispy on the outside. Dipped in a glass of milk they are SO tender and melt-away delicious.
It started at my Mom's house. When I found the cinnamon jar empty, I asked her if we had anymore. She mentioned something about being surprised we were out, she didn't like cinnamon at all and would never use it. I'm not sure which put more of a rut in my baking plans: finding out we didn't have cinnamon, or finding out I might need to just skip it all together. After all of these years, how could I not know that my own mother didn't like cinnamon?! I had been putting it in next to everything.
It was only a few days later I was to find out my dad agreed with her. After the missing cinnamon debacle, I tried to make the same exact recipe a week later at my dad's house. You can probably guess what happens next. He was out of cinnamon as well! I asked him the same thing: "Do we have any more?" and he respond in almost an identical way: "That's weird that we're out, I hate cinnamon." My eyes just about popped out of their sockets. Hate cinnamon?
I hadn't realized anyone had a problem with cinnamon until that moment in my mom's kitchen, and now you're telling me both of my parents are holding a grudge against the stuff?!
For the record, I replenished both cinnamon supplies, kept baking with cinnamon, and they both continued to eat my baked treats happily. I guess their distaste for cinnamon only went so far.
Watch the video below, or click here if you do not see the video player.
Yields: 12 | Active Time: 30 minutes
- Preheat the oven to 350°F. Fit a baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine almond flour, baking soda, and salt. Stir to combine.
- Add melted coconut oil, honey, and vanilla and stir to make a stiff dough. Scoop dough by the tablespoonful into your hands, and gently shape into a sphere. Repeat until all of the dough is used.
- In a small bowl, combine coconut sugar and cinnamon. Stir to incorporate. One at a time, place the cookie dough balls in the sugar mixture, and roll to coat. Place coated cookie dough ball on the prepared baking sheet, leaving at least 1-inch between each cookie. Repeat until all of the cookie dough balls are coated.
- Using a fork, gently press down on each cookie to flatten it to 1/4 to 1/2 inch thick.
- Bake for 10-14 minutes, until cookies are puffy, fragrant, and golden. Allow to cool 10 minutes (they will continue to set as they cool).