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Baking with Almond Flour: Snickerdoodles

As we’re transitioning from the Whole30 diet that we followed last month, I thought it might be fun to experiment with some grain-free baking.  We have added small amounts of natural sweeteners, butter, and cheese back to our diet this week but won’t be adding any wheat back for a little while yet.  This Snickerdoodle recipe from Deliciously Organic works perfectly for us at this stage because it uses almond and coconut flours in place of all-purpose wheat flour and is sweetened with a combination of honey and coconut sugar.  I followed Carrie’s recipe exactly and these were simple to make and they turned out perfectly.  The only real difference between mine and hers was that I used the convection setting on my oven when baking them.  Even though I turned the temperature down and shortened the baking time, the coconut sugar browned faster than I was expecting.  They didn’t burn, but they definitely have a delicious though unintentional caramel flavor.  Next time I’ll bake them without convection and then see which I prefer.

While of course these aren’t going to taste just like a traditional snickerdoodle, they are quite delicious.  The texture is somewhere between shortbread and a sugar cookie and though they are decidedly less sweet than a traditional cookie, they are perfect for us since we’ve been off all sweeteners for a month and our taste buds have adjusted accordingly.  And actually, no one is going to complain about these cookies – they are buttery, sweet and spicy, just like a snickerdoodle should be.  The only change I might make in the future is to use some form of cane sugar on the outside rather than coconut sugar.  I’m not a huge fan of coconut sugar and we’re talking about such a small amount on the outside of the cookies that I wouldn’t have a problem using a processed sugar to give these more of traditional snickerdoodle flavor.

Don’t forget to visit Deliciously Organic for the recipe for these Snickerdoodles.

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