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.
January is National Oatmeal Month, and I’m slipping in a recipe featuring this powerhouse ingredient before the month passes us by!
Nature’s Path sent me some of their instant oatmeal packets to try, and – although they were all delicious – I was especially excited about this new-to-me product called Qi’a™. Qi’a™ is a superfood blend of gluten-free rolled oats, buckwheat groats, chia seeds, & hemp seeds, and the creamy coconut version is fantastic! The dried coconut lends a subtle natural sweetness without any added sugar, and I was inspired to use the oatmeal packets to make a healthy breakfast cookie.
In order to keep the cookies free of added sugar, I used date paste to sweeten the dough. If you’re unfamiliar with date paste, let this be the perfect opportunity to acquaint yourself with it! All you do is soak dates in boiling water, and then puree the mixture to form a paste-like consistency. You can smear it on toast or waffles, dollop in on top of oatmeal, sub it in for the jam/jelly in a PB&J, or – as I did here – use it to add natural sweetness to baked goods.
I used coconut oil and added in extra flaked coconut (unsweetened, of course!) for an unapologetically coconutty flavor. The cookies are easy, healthy, hearty, tasty, and portable, which is exactly what you want for your morning meal if you’re on-the-go (or just busy with little ones!).
Jack, who is almost 14 months (!!!!!), gobbled up the crumbled cookie I offered him, so they also get the toddler seal of approval.
*I received free product in exchange for this review & recipe. All opinions are my own.
Prep Time: 5 minutes
Cook Time: 10 minutes
- 6 individual packets Nature’s Path Qi’a™ Creamy Coconut Oatmeal
- 1/2 cup unsweetened coconut flakes
- 1/2 tsp baking powder
- pinch of Kosher salt
- 1/2 cup melted & cooled virgin coconut oil
- 6 Tbsp date paste (you can sub in an equal amount of honey or pure maple syrup)
- 2 large eggs, preferably organic
- Place 10 large soft medjool dates in a bowl and add just enough boiling water to cover them. Let sit for at least 4 hours, or up to overnight. Pour the dates (and the remaining water) into a blender and blend until smooth. Store in the fridge.
Preheat oven to 350°F and line a large baking sheet with a silicone baking mat or unbleached parchment paper.
In a large bowl, whisk together the oatmeal, coconut flakes, baking powder, and salt.
In a medium bowl, whisk together the melted & cooled coconut oil, date paste, and eggs.
Add wet ingredients to dry and stir until fully combined.
Using an ice cream scoop or a large spoon, scoop the dough out onto the prepared baking sheet. Gently press down on each cookie dough scoop to slightly flatten.
Bake for 12 minutes, or until the cookies are lightly golden brown around the edges. Cookies will still be very soft.
Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.