This inspired recipe is from the mind of Stacy. After making our Cinnamon Ginger Frosting, Stacy thought it might be fun to make a kind of whoopie pie with it. A snickerdoodle, a “sugar cookie rolled in cinnamon and sugar” seemed just the perfect flavor pairing. The paleo(ish) result was so delicious I personally ate a half dozen in one night. Oops. At least they’re out of the house now. Here’s the recipe for what I think is the most delicious cookie we’ve made yet.
Snickerdoodle Cookies
grain-free, dairy-free, refined-sugar free
Ingredients
1/2 C smooth almond butter (no salt, raw or roasted is fine)
1/2 C palm shortening (or butter or lard)
1/2 C maple syrup (Grade B will add a lot of flavor)
2 eggs
1 Tbsp vanilla
2 C blanched almond flour
1 tsp baking soda
2 tsp cinnamon
1 Tbsp granulated sugar (we recommend date sugar or unrefined cane sugar)
1 Tbsp cinnamon
Instructions
- ♥ Beat together almond butter, shortening, syrup, eggs, and vanilla until smooth
- ♥ Combine flour, soda, and 2 teaspoons cinnamon in a separate bowl
- ♥ While beating wet mixture on low, slowly add dry mixture until combined
- ♥ Mixture will be wet and sticky, drop tablespoons several inches apart (8 per cookie sheet) and use a circular motion to spread cookie out into a flat disk, about a 1/2 inch thick, onto greased or lined cookie sheet
- ♥ In a separate bowl, combine sugar and cinnamon then sprinkle over cookies (about 1/8 teaspoon each)
- Bake cookies at 350 for 8-10 minutes or until golden brown on the edges, centers should be slightly wet but will be spongy and bounce back if you press on them
- Let cool thoroughly (at least an hour) – or store in an airtight container and chill up to a week or two (serve at room temperature)
Makes 24 cookies. Make sure to let your kids help (♥), these were a HUGE hit with our boys! See below for Whoopie Pie instructions.
These soft cookies stay slightly gooey on the inside from the dense almond butter but hold together perfectly. They’re a perfect vessel for making Whoopie Pies! To make the pies (a cookie sandwich), simply (1) let a batch of these cool and (2) spread a tablespoon of Cinnamon Ginger Frosting between two. If you can make these ahead of time they get even better as they sit a day or so. Store in the fridge and let come to room temperature before serving – enjoy!
