After the huge success of my Almond Flour Chocolate Chip Cookies, I was excited to try more almond-flour based cookies! My friends and family tell me all the time that they like the almond flour chocolate chip cookies even more than traditional chocolate chip cookies made with regular white flour. I’d say that’s a win! Like I’ve said before, almond flour is wonderful for baking. It is even healthier (with more fiber and protein) than whole wheat flour, and bakes up beautifully. In cookies, quick breads, cakes, and muffins it is easier to use than complicated grain-based, gluten-free flour blends.
These snickerdoodles are absolutely delicious! I had high expectations and they did not disappoint. They are crispy on the outside and soft in the center. I coated mine in coconut palm sugar and cinnamon, so the color is darker than traditional snickerdoodles. But you can easily substitute white sugar for the coating.
I use part butter and part organic palm shortening for these cookies. If you’re like me, when you hear palm shortening you probably think of regular shortening with trans fat. Do not be scared off though! Palm shortening has no trans fat and has some of it’s unsaturated fat removed. It helps these cookies hold their shape, making them a bit crunchy on the outside and soft in the middle. These cookies are definitely a welcome addition to our regular repertoire of recipes. Try making these for your friends and family – they will never guess these are gluten-free!
To make these cookies paleo you can use all coconut palm sugar but the cookies will be darker
- 1/2 cup butter, softened
- 1/4 cup palm shortening (or regular shortening)
- 1/2 cup evaporated cane juice ( or white sugar)
- 1/4 cup coconut palm sugar (or brown sugar)
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups blanched almond flour (see note below)
- 1/4 cup coconut palm sugar (or white sugar)
- 2 teaspoons cinnamon
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.Â
- In the bowl of a stand mixer, mix together the butter, shortening, evaporated cane juice (or white sugar), and coconut palm sugar (or brown sugar)Â in a large bowl until very creamy. Add the vanilla and eggs, mixing until well incorporated. Mix in the baking soda, salt and cinnamon. Add the almond flour, 1 cup at a time, beating well after each addition.
- Mix together the remaining coconut palm sugar and cinnamon together in a bowl or shallow dish. Roll the cookie dough into 1 1/2 tablespoon rounds, then roll to coat in the sugar mixture. Drop the coated dough onto the parchment paper-lined baking sheet, about 3 inches apart.Â
- Bake 11-13 minutes, or until golden brown around edges. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!
*You can use almond meal in place of blanched almond flour for this recipe with great results!