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8.22.2016

Coconut Flour Snickerdoodles

While at the market picking up my usual bag of full-gluten-no-fiber-just-like-your-grandma's-flour I saw a pretty little bag of organic coconut flour. And while I had zero idea what I would do with it, I figured coconuts are delicious so flour from it has got to be good for something. So I got both bags and sort of forgot about it until I found it hiding in the back of the pantry looking sad, since my reg flour was still very much in the spotlight around here. The kids were sick at home and I needed to get them doing something besides watch tv, so baking with coconut flour was happening. I found this recipe on Goop and had all but one of the ingredients, but it being so healthful all my expectations were pretty low. My other forays into "healthy" baking have not been great. But I have to say, these are AMAZING. Seriously, make them and be wowed and pat yourself on the back with alternative flour greatness. Nothing can replace real flour and butter, but these are a great second place.  

                   
Coconut Flour Snickerdoodles
Makes 14 small cookies

1/2 cup almond butter
1/4 cup maple syrup
1 teaspoon vanilla extract
1 egg
1/2 teaspoon flaky salt (use any though if you do not have)
1/4 cup coconut flour
1/2 teaspoon baking powder
1/4 cup coconut sugar (I used regular sugar)
1/2 teaspoon cinnamon

1. Preheat oven to 350 degrees. 

2. To make the dough, stir together the almond butter, maple syrup, and vanilla extract until smooth. Add the egg and mix to combine. Add the salt, coconut flour, and baking powder and mix well.
3. Combine the coconut sugar and ground cinnamon in a shallow bowl. Roll the dough into 14 equal balls, then coat each cookie in the cinnamon sugar mixture and place on a parchment-lined baking sheet.
4. Press the cookies down slightly, then pop in the oven and bake for 12 minutes.
5. Cool to room temperature before eating.
Enjoy! xo Erin 

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