These grain-free, refined sugar free snickerdoodles are paleo, and super easy to bake! Whip up a quadruple batch for giving as holiday gifts to friends and family!
This is the story about how I made snickerdoodle gummy bears and didn’t even think it was weird. Thaaaasright…snickerdoodle gummy bears.
Let’s back up.
In hot pursuit of a grain-free snickerdoodle recipe, I tossed some coconut flour and arrowroot flour in a bowl, added some liquid, gave it a stir, batter looked great, baked them off and out popped: gummy bears cookies. Correction: gummy cookies that taste like snickerdoodles, slash snickerdoodles with gummy bear texture. However you want to look at the sitch.
Using my deductive brain organ, I realized I had used too much arrowroot flour. I re-formulated using less arrowroot flour, batter looked great, baked them off, annnnnd: POOF! More gummy bears.
I then benched the project, because gummy bears are great and all, but only in tiny portions, and only when they don’t taste like snickerdoodles.
After taking a hiatus from Snickerdoodle gummy bears…errr…I mean snickerdoodle recipe development…I went ahead and got back on the horse. I traded the arrowroot for less tapioca flour and used almond flour instead of coconut flour. I was awarded with a crispy-on-the-outside-soft-on-the-inside cinnamon and sugar delight – just the way a good snickerdoodle should be.
Prior to baking these bad boys, I refrigerated the dough and gave it a good roll in coconut sugar and cinnamon. The cookies basically come out tasting like cinnamon and sugar pancakes…little crispy churro cookies, if you will. But, like with all the protein and healthy fat in them.
I’m envisioning these going down on your list of Christmas Cookies To Bake, but they’re also an all-around great staple cookie to have around…the kind of treat you want when you first walk in the door after a long day.
- 2 Tbsp Bob's Red Mill Egg Replacer
- ¼ cup coconut oil, melted
- ¼ cup + 1 tbl pure maple syrup
- 1 ½ cups almond flour
- ¼ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp sea salt
- 2 tbl coconut sugar
- 2 tsp ground cinnamon
- Combine 2 tablespoons of Bob’s Red Mill’s Vegan Egg Replacer with 4 tablespoons water in a small mixing bowl and stir until creamy. Let mixture stand 2 minutes.
- Add the remaining ingredients to the mixing bowl and stir vigorously to combine. Refrigerate the dough at least one hour.
- Preheat the oven to 350 degrees F. Stir the ingredients for the topping together in a small bowl.
- Roll a small portion of dough into a ball. (1/2 inch to 1 inch in diameter). Roll the ball in the topping mixture, then press the ball into a round disc and place on a large baking sheet. Repeat for remaining cookie dough.
- Bake 12 to 15 minutes on the center rack of the preheated oven (for softer cookies, bake 12 minutes, and for crunchier cookies, bake 15). Remove cookies from the oven and allow them to cool completely (Note: if you touch the cookies before they have cooled, they may crumble).
Nutrition InformationYield 10 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g