I was craving Snickerdoodles badly today! My lovely Grandma, Wilma Joy made the best cookies and Snickerdoodles were always my favorite. Her’s were crunchy, which was perfect for milk dipping but I wanted to create a soft and chewy cookie because that is my texture of choice. I used birch Xylitol crystals for mine but you can use raw Coconut Sugar crystals instead.
• 1.5 cups Almond Flour
• 1/4 cup Coconut Flour
• 1 large Egg
• 1/4 cup birch Xylitol crystals (ground into powder). Or about 1/3 cup Coconut Sugar
• 1/4 cup grass-fed Butter, softened
• 1/4 cup Coconut Oil
• 1 teaspoon ground Cinnamon
• 1/4 teaspoon Cream of Tarter
• 1/2 teaspoon pure Vanilla extract
• 1/4 teaspoon Sea Salt
• 1/8 teaspoon Baking Soda
• birch Xylitol crystals (whole, not blended into a powder) and ground Cinnamon for coating the cookie dough
1) Mix wet ingredients together and add to mixed dry ingredients. Mix well.
2) Put cookie dough in refrigerator until it is chilled a bit (at least half an hour).
3) Shape dough into cookies around the size of a golf ball. The recipe makes 10 cookies that are 2 1/2 inches in diameter once flattened.
4) In a bowl, add birch Xylitol crystals (do not blend into a powder, you want whole crystals because the texture is similar to sugar crystals). If you are using raw Coconut Sugar crystals it will work the same way but the Coconut Sugar is more like Brown Sugar in taste and color.
5) Add cinnamon to the bowl containing your sugar and mix the two together. You can add as much as you would like depending on preference.
6) Coat the cookie balls in the cinnamon and sugar mixture (coat all sides).
7) Place cookies on cookie sheet a few inches apart and gently flatten a tad.
8) Bake in the oven at 350 degrees for 10-12 minutes or until lightly golden brown.