@nourishedbynutrition: ALMOND FLOUR SNICKERDOODLES // eps. 2 of the Balanced Baking Series // save this recipe and let me know what other fall baked goods you want in this series — apple crisp? pumpkin pie bars? brownies? LMK These snickerdoodles are soft and chewy and naturally gluten and dairy free. They're lower in sugar and have a bit more fiber and protein than your typical snickerdoodle cookie, making them more blood sugar friendly. BLOOD SUGAR TIP: have your cookie as a true dessert, meaning after a protein and fiber rich meal. The sugar won't enter your blood stream as quickly making for more stable blood sugar. ALMOND FLOUR SNICKERDOODLES 1 ½ cups almond flour, packed 1/2 cup tapioca flour 1/2 tsp baking soda 1/2 tsp cream of tarter 1/2 tsp kosher salt or 1/4 tsp fine sea salt 1 tsp pure vanilla extract 1 egg ½ cup brown sugar  ¼ cup melted coconut oil or butter 2 tbsp maple syrup TOPPING: 3 tbsp cane sugar 1 tbsp cinnamon *You can sub the cinnamon for pumpkin spice or chai* Preheat the oven to 350F. In a mixing bowl, combine the egg, brown sugar, maple syrup, vanilla and melted coconut oil/butter until smooth and glossy looking. Set aside. In another bowl combine the flours, baking soda and salt. Pour in the wet ingredients and mix until fully combined. CHILL the dough for 30 minutes or longer. I highly recommend this for cookies that don't spread too much!! You can make them right away, they’ll just spread so I'd bake only 8 on a tray. Uses a medium cookie scoop to roll the dough into about 16 balls. Place on a parchment lined baking sheet. Bake for 11-13 minutes. Let cool completely before removing from the #nourishedbynutrition #functionalnutrition #hormonebalance #glutenfreedairyfree #glutenfreedessert #healthybaking #snickerdoodlecookies #cookierecipe #healthydessert #grainfree

Jessica Bippen

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Wednesday 09 October 2024 12:57:42 GMT