The law of the Lord is perfect,
reviving the soul;
the testimony of the Lord is sure,
making wise the simple;
the precepts of the Lord are right,
rejoicing the heart;
the commandment of the Lord is pure,
enlightening the eyes;
the fear of the Lord is clean,
the rules of the Lord are true,
and righteous altogether.
More to be desired are they than gold,
even much fine gold;
sweeter also than honey
and drippings of the honeycomb.
I love a good cookie recipe, don’t you? Snickerdoodles are probably one of my favorite cookie flavors. There is just something about the flavors of buttery cinnamon and vanilla and sugar. And the smell…..don’t get me started on the smells!
Whenever I am baking these goodies in my home, my house instantly fills up with the scents and my entire family begins to harass me about when those cookies will be ready for them to eat.
These cookies are gluten free (hooray!) and you can even make them paleo if you want by swapping out the butter for Coconut oil, but personally, I think the butter is better.
Gluten Free Snickerdoodle Cookies
1 1/2 cups almond flour (see note below)
2 TBSP tapioca flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 cup grass-fed butter
1/2 cup coconut sugar
1 large egg
2 TBSP coconut sugar
1 tsp cinnamon
*Preheat oven to 350 degrees
*Cream butter and sugar together. Add egg and beat until well incorporated but not overmixed.
*Add in all the dry ingredients except baking soda to wet ingredients and mix well.
*Add baking soda and mix.
*In a small bowl, combine the coconut sugar and cinnamon together.
*Roll Dough into equal sized balls. Rolls the balls in the cinnamon sugar mixture to fully coat the dough.
*Place balls on a cookie sheet and flatten each cookie about 1/2 inch thickness.
*Bake for 8-10 minutes or until golden. You want these cookies soft!
*Let cool on sheet for 2-3 minutes before transferring to a wire rack (although my husband refuses to wait until they are cool. Go ahead and eat them when you feel like it! )
A note about cookies:
I actually didn’t roll the cookies into the cinnamon sugar mixture. I found that if I just used the 1 1/2 cups of almond flour, the dough was too sticky. So I just spooned them on my cookie sheet and then generously sprinkled the cinnamon sugar mixture onto them before baking. My family didn’t know the difference. Add more flour to your mixture (I would say up to 2 1/2 to 3 cups total) if you are looking to roll the dough in any way. You will have to play with this recipe a little bit to get your dough how you want it.
Enjoy and Be a Size You,