Puffy, soft, and chewy in the center with a bit of crunch from a cinnamon sugar coating, snickerdoodles are a perennial favorite, especially during this time of the year when platters and tins of cookies abound. Altering the traditional version into a healthy cookie is simple, and if you’re well versed with paleo baking, you most likely already have all of the necessary ingredients in your kitchen.
One of the many perks of vegan baking is that your kids (and you!) can safely lick the bowl and eat as much raw dough as you want. Jack, (who turned two last month!), was given the honor of licking the spatula, and kept saying “yummy!”.
Agreed, kiddo, agreed.
Prep Time: 15 minutes
Cook Time: 10 minutes
- 1 1/2 cups blanched almond flour
- 2 Tbsp coconut flour
- 1/4 tsp Kosher salt
- 1/4 tsp baking soda
- 6 Tbsp melted coconut oil (make sure to melt before measuring)
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 Tbsp coconut sugar (you could also use evaporated cane juice)
- 1 tsp ground cinnamon
Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.
In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Whisk, making sure to break up any clumps of flour.
In a small microwave-safe bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. If your maple syrup is cold, the coconut oil might begin to solidify when you mix them together. If this is the case, simply microwave the mixture until liquified.
Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.
In a bowl, whisk together the coconut sugar and ground cinnamon,
Using a cookie scoop (or spoon), scoop out the cookie dough, roll into balls, and then roll in the cinnamon sugar. Place cookie dough balls on prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.
Bake for 10 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
As I sit here typing up this post, the first snow of the season is slowly blanketing our neck of the woods. Unlike many New Englanders, I actually love snowfall… at least the first half dozen of the winter; come March, I’m done with the heaps of snow. For the time being, though, I’m vacillating between quiet content and childlike excitement as I gaze out of the window at the accumulating snow.
Just as I equate snow with the holiday season, so I do with candied nuts: crunchy, a bit salty, and sweet, I can (and do!) happily eat handful after handful of the tasty little jewels. My go-to recipe features a simple cinnamon-sugar flavor profile, but for this version, I wanted to toss in some unexpected flavor elements. Enter maple, rosemary, and cayenne: a flavor trifecta that might seem odd at first, but actually works beautifully.
A modest amount of maple syrup is the only sweetener in this recipe, making it much healthier than traditional refined sugar-laden candied nuts. The rosemary lends a pleasant earthiness and the cayenne pepper adds a welcomed kick of spice.
These addictive mixed nuts make for the ideal hostess (or teacher) gift or addition to any appetizer/cheese plate. They’re also perfect as a mid afternoon snack.
Prep Time: 5 minutes
Cook Time: 60 minutes
- 2 cups raw nuts (I used pecan halves and almonds; cashews would be a nice addition)
- 1 egg white
- 2 Tbsp pure maple syrup
- 1 tsp dried rosemary, crushed between your palms (or finely chopped if you don’t like big pieces)
- 1/4 tsp cayenne pepper (or 1/2 tsp for a spicier kick)
- 1/4 tsp Kosher salt
Preheat oven to 250°F.
Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk the egg white until foamy and thick, about 1 minute. Add the nuts and stir until they are evenly coated.
In a small bowl, stir together remaining ingredients (maple syrup, crushed dried rosemary, cayenne pepper, and salt) until well-mixed.
Pour the maple rosemary mixture into the bowl with the nuts, and stir until the nuts are evenly coated.
Spread the coated nuts in an even layer on the prepared baking sheet.
Bake the nuts at 250°F for 60 minutes, stirring about every 20 minutes.
Let nuts cool completely before storing in an air-tight container.