Since Thanksgivingukah (the best joint holiday of all time) is quickly approaching I have been thinking about food non stop and dreaming of new desserts. The first one I have tested and enjoyed is for our homeschooling group’s end of semester party tomorrow, and I like to call them snickerdoodles because it sounds funny and the cookies are dipped in cinnamon sugar, but you can just call them deeeelicious! They will be enjoyed by gluten/grain free folks as well as everyone else, who won’t miss the grains at all. Plus, it’s a one bowl recipe! WIN.
I double this recipe every time because they get eaten up so fast, but I will post the regular size batch in case not everyone wants to make four dozen cookies at once. The math is easy to double, thank goodness, because fractions are not my friends.
Cookies: (makes 24)
1 cup peanut butter (if salted omit salt from the recipe)
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup coconut sugar ((or other unrefined sugar)
2 cups almond flour (aka almond meal)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup coconut sugar
1/2 tsp cinnamon
Preheat oven to 350 and line a baking sheet with parchment or baking paper. First put the peanut butter in a bowl, then mix in the maple syrup, then mix in the coconut oil, then mix in the egg. On top of the wet ingredients, pile on the almond flour, coconut sugar, baking soda and salt and mix well. Scoop spoonfuls of whatever size you like and dip one side (or the whole thing if you like it sweet) of the cookies into the cinnamon sugar, and place sugar side up on the baking sheet. These cookies will spread slightly, so I recommend putting them about 1 inch apart.
Have a beautiful holiday everyone! I am thankful that I started this blogging journey just over one year ago, and I can’t wait to see what the next year holds! Feel free to share what you are thankful for in the comments 🙂