Holiday Snickerdoodles – Grain Free, Egg Free, Dairy Free
A perfectly spiced holiday cookie that works for most any elimination diet or food sensitivity. For SCD, GAPS or Paleo compliance, use only almond flour for the full 1 and 1/4 cups. Option to add colorful sprinkles to cookies just prior to bake, or stir in chocolate chips or chopped nuts too!
Servings Prep Time
20cookies 15minutes
Passive Time
8-12 minutes
Servings Prep Time
20cookies 15minutes
Passive Time
8-12 minutes
Ingredients
Instructions
  1. Preheat oven to 350. Lightly grease two medium or one large baking sheets, line with parchment paper, and set aside.
  2. Combine flours, baking soda, cinnamon and salt in a medium sized mixing bowl.
  3. In a smaller bowl, use a sturdy wooden spoon to stir almond butter, honey, and vanilla extract. It will be stiff. Add almond milk as needed to make this whip smoothly into an even, thick liquid texture.
  4. Mix wet ingredients into the dry and stir thoroughly to evenly combine. The dough will be very sticky.
  5. Grease your palms with a small amount of coconut oil. Scoop spoonfuls of batter into your palms to make ~1″ size balls. Place these about 2″ apart on the cookie sheet. The coconut oil on your palms makes this task go more smoothly and gives the cookies a nice texture, add more to your palms as needed.
  6. Bake time varies. For a soft chewy cookie, try an 8-10 minute bake time. For a crisp snap cookie, bake 12-15 minutes. Either way, bake until cookies begin to firm up on the outside.
  7. Allow to cool for a few minutes on baking sheet before moving to a wire rack or serving plate. Enjoy!
Recipe Notes

For SCD, GAPS or Paleo compliance, use only almond flour for the full 1 and 1/4 cups. Option to add colorful sprinkles to cookies just prior to bake, or stir in chocolate chips or chopped nuts too!