Friday, June 21, 2013

Paleo Snickerdoodle Cookies {Gluten and Grain Free!} [from Rubies & Radishes]

Hey Lucky Penny readers! I am Arsy of the Paleo recipe and lifestyle blog, Rubies & Radishes. I met Michelle a while ago through blogging and quickly found that we had a lot in common, and we even have some mutual friends! It really is such a small world. I am also a huge fan of her blog. I love how Michelle's recipes are not only healthy, but also very appetizing!
Michelle is busy working on her new house, and as many of us know, buying a house is really exciting and rewarding, but it's soooo much work! While she is busy with that, I am thrilled to be here sharing a recipe with you all! I worked on a whole new recipe over the weekend. I wanted to create something that you can share with others, that shows them healthy eating doesn't have to be limiting, but it is actually pleasurable!

And what's more pleasurable than cookies? I went with snickerdoodles because that was my favorite cookie growing up, but I haven't had them in ages. This recipe is based on my friend, Simone from Zenbelly's chocolate chip cookie recipe. Which, by the way, are the best Paleo chocolate chip cookies ever. I really liked her use of arrowroot flour, as it lightens the cookie.

Paleo Snickerdoodles

1 cup almond flour
1/2 cup arrowroot flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
Wet1 large egg
3 tablespoons butter, melted
1/4 cup coconut palm sugar
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. In a large bowl combine dry ingredients: almond flour, arrowroot flour, baking soda, salt and cinnamon.
  3. In a small bowl, whisk together egg, melted butter, maple syrup, vanilla and cinnamon until well combined.
  4. Add the wet ingredients to the dry, use a fork to mix together until well combined.
  5. Drop by spoonfuls (about 1 tablespoon) on to a baking sheet.
  6. Sprinkle the tops with additional cinnamon.
  7. Bake for 8-10 minutes, until lightly golden.
  8. Transfer to a wire rack to cool for 5 minutes.