Serious Snickerdoodles

“Let’s make cookies!” This is a homing signal for children everywhere, drawing them out of trees, up from naps and away from screens. Pulling them swiftly and directly into the kitchen.

Yes, let’s make cookies. Let’s bake some deliciousness and share a few minutes together in happy anticipation of the finished product. Let’s make a mess in the kitchen and not worry about it one bit. Let’s lick dough off spoons and fingers and the insides of bowls. Let’s make cookies.

Today was a cool and dreary Saturday—perfect for hanging out in PJs, watching too many episodes of Wild Kratts and baking up my favorite cookie recipe: Almond Snickerdoodles.

I love this recipe because it produces a light, crispy-soft, mildly sweet and utterly scrumptious cookie. And for people who care about such things, this recipe is gluten-free and fairly low-sugar. (Even if you don’t care about such things…I believe you will care deeply for these cookies.)

The inspiration for this recipe came from a blog called Meaningful Eats. I have modified that author’s recipe to suit my own tastes and the ingredients I like to keep on hand. I encourage you to try this recipe, experiment with it and make it your own. After all, you really can’t go wrong with cookies. Just go ahead and make some.


Almond Snickerdoodles

Ingredients:
1/2 cup unsalted butter
1/3 cup coconut palm sugar
1 tsp. vanilla extract
2 eggs
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
2 cups almond meal (or almond flour)
1/2 cup flaxseed meal
zest of 1 small orange

Cookware:
Stand mixer or hand mixer with large bowl
Citrus zester
Baking sheets (2)
Parchment paper
Coconut oil spray

Directions:

  1. Preheat your oven to 350. (I use the convection setting.)
  2. Line your baking sheets with parchment paper and spray lightly.
  3. Soften the butter in your microwave for 30-40 seconds. (It’s OK if it melts a little.)
  4. In your mixer, blend together the butter, coconut palm sugar, vanilla extract and eggs.
  5. Mix in the baking soda, salt, cinnamon, almond meal, flaxseed meal and orange zest until a sticky dough forms.
  6. Drop the dough by small spoonfuls onto your baking sheets.
  7. Bake for 11-13 minutes or until the cookies are lightly golden around the edges.
  8. Allow the cookies to cool for as long as you can stand it. Then gobble them up!

The boys and I had a merry time baking these cookies today. They did most of the work, and I snapped the pictures. I also volunteered to try the first cookie out of the oven…just to make sure it wasn’t poisonous, of course.

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Sarah Nord

Sarah Nord blogs about food, family and fine living at www.pen2page.me. Sarah loves to share recipes and life experiences that are all about the pursuit of health and happiness. By day, Sarah works in marketing and consulting for software startups. By night, she loves on her family, tends her home and juggles her many hobbies, including cooking, gardening, crafting and reading. Sarah is passionate about eating well, shopping local and giving back. She lives in Kansas City, Missouri, with her husband, two children, two corgis and cranky cat.