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Snickerdoodles: No Refined Sugar

Snickerdoodles- No Refined Sugar- Big Green House #biggreenhouseblog #snickerdoodles #cookies

Snickerdoodles- No Refined Sugar- A soft as a pillow cookie with a crunchy cinnamon coating. Plus, no refined sugar anywhere to be found!

Snickerdoodles- No Refined Sugar- Big Green House #biggreenhouseblog #snickerdoodles #cookies

Let’s continue on our no refined sugar January journey with classic snickerdoodles!

Honestly, I haven’t done a ton of baking with almond or coconut flour, but, guys, I ♡ these cookies. They are soft with a nice sugary coating. Perfect with a cold glass of milk for your afternoon snack!

The Ingredients List:

  • Coconut Flour + Salt + Cream of tartar
  • Almond Flour + Baking powder
  • Maple Syrup
  • Coconut oil
  • Vanilla
  • Ground cinnamon
  • Coconut palm sugar

No cream of tartar on hand? That’s OK! It’s optional.

Coconut oil: Melt it first, let it cool for about 5 minutes before adding it to your bowl.

Maple syrup: Real maple syrup is best for these. Let it come to room temperature before using.

Coconut & Almond flour: Check out the links ( right above the recipe card) for the brands I like. However, I do realize that these can be more costly than regular AP flour. Go with what your taste and budget fits best.

Snickerdoodles- No Refined Sugar- Big Green House #biggreenhouseblog #snickerdoodles #cookies

Used in this Recipe:

linking up and weekend potluck

Yield: 12 cookies

Snickerdoodles- No Refined Sugar

Snickerdoodles- No Refined Sugar- Big Green House #biggreenhouseblog #snickerdoodles #cookies

Snickerdoodles- No Refined Sugar- A soft as a pillow cookie with a crunchy cinnamon coating. Plus, no refined sugar anywhere to be found!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 1/4 cup almond flour
  • 3 TBSP coconut flour
  • 1 tsp baking powder
  • dash of salt
  • dash of cream of tartar
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup maple syrup
  • 1 tsp vanilla

FOR COATING:

  • 2 TBSP coconut sugar
  • 1 tsp ground cinnamon

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone mats.
  2. In a bowl, whisk together both flours, baking powder, salt and cream of tartar. Set aside.
  3. In a larger bowl, whisk together melted coconut oil, syrup and vanilla. Add in flour mixture and mix to combine. In a small bowl, mix together coconut sugar and ground cinnamon.
  4. Scoop approx 1 TBSP of dough, roll into a ball and coat in cinnamon/sugar. Place on cookie sheet. Repeat with remaining dough.
  5. Bake 9-11 minutes or until lightly brown. Let cookies sit for 5 minutes, then, remove from baking sheet and cool completely on wire rack.

    Notes

    • adapted from Erin Lives Whole

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 145Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 56mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 3g

    All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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