One of my favorite holiday treats is the Snickerdoodle cookie. It doesn't even have any peanut butter in it, but goodness gracious I love them! Maybe it's the cinnamon and subtle sweetness? I'm not sure, but the snickerdoodle is a bit of amazingness baked up in a delicious cookie. Enough said. :) We've been snowed in with the "winter storms" that are moving across the country. Suddenly, I got a craving for snickerdoodles. My son is a huge fan of the cookie, so I had my sous chef at my side!
Gluten Free, Clean Snickerdoodle Cookies
Ingredients
Cookie:
- 1⅓ cup oat flour
- 5 tsp truvia baking blend
- ½ tsp sea salt
- 1 tsp baking powder
- 2 tb coconut oil
- 1 tsp vanilla
- 4-5 tb unsweetened vanilla almond milk
- 4 tsp truvia or coconut sugar
- 1 tsp cinnamon
- Preheat oven to 380 degrees.
- Mix the dry ingredients together (oat flour, truvia, salt, and baking powder).
- Mix the wet ingredients into the dry, adding milk only as needed (I added about 4 tb). The batter should be moist, but not sticky.
- Let the dough sit for a few minutes to allow the oats to absorb some of the moisture.
- Mix the sugar and cinnamon together on a plate.
- Spoon the dough and form each piece into a ball. There will be about 10 total.
- Roll each ball in the cinnamon/sugar mix until lightly coated on all sides.
- Place each ball on a cookie sheet. Use a spoon to flatten into a cookie shape.
- Bake for 10 minutes and cool for five minutes on the baking sheet.
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