Happy New Year!!
Well that is a little overdue but thought I’d say it anyway:) I was thinking recently about Y2K when everyone was freaking out about the calendar changing to the year 2000 … can you believe that was TWENTY years ago?! A little scary how time flies.
Anyway, as we always do, my husband and I went for a coffee date together at the beginning of January and wrote down some goals we have for this year. We are not really New Year’s resolutions people but we are write-it-down-on-a-list people! And for us, it’s helpful to sit and think about things we’d like to try and accomplish in the coming year — both big and small. (one of mine is to blog twice a month!! We’ll see how I do with that…)
On that coffee date, I brought a few of these snickerdoodles to go with my cappuccino. I made them on a whim and they turned out better than I expected! A few people asked me for the recipe so here you go:) I’ve been trying more gluten free / grain free recipes since finding out I have Hashimoto’s almost two years ago — these cookies are only slightly sweet but for me, they hit the spot. Enjoy!
Gluten-Free Snickerdoodles
(makes 1 1/2 dozen)
For the dough:
- 1 egg
- 1/4 cup butter, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 1/2 cups almond flour
- 3 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the cinnamon sugar topping:
- 2 heaping tablespoons sugar (I used coconut)
- 1 heaping teaspoon cinnamon
Directions
Mix wet ingredients together first, then add dry. Roll dough into balls (mine were about 1 1/4 inch in diameter). Next, roll balls in the cinnamon sugar topping until fully coated, then spread out evenly on a parchment paper lined tray. Lastly, use the bottom of a mug or cup to ‘smash’ them until the cookies are about 1/2 inch in height.
Bake at 350 degrees for 18-20 minutes or until golden brown. Enjoy!
