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Baking with Almond Flour: Snickerdoodles

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Grain-Free 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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Comments

  1. amanda says

    admission: this did not make me want to try this particular recipe. it DID, however, make me wanna go dig up your other snickerdoodle recipes which are to die for! i'm a snickerdoodle traditionalist. ;)
    Reply

  3. Laura says

    I have been following a low carb no wheat diet for a while and these would be perfect. Thanks! Happy you found a food regimen that makes you feel better. I have had tons of food issues and I finally got a diagnosis, but since following a paleo diet I feel great and I am pain free! Have a great November!
    Reply

  4. Renee says

    These look really great. I love baking with almond flour but alas haven't in quite a while. Snickerdooldes are some of my favorite cookies.
    Reply

  6. leaca says

    thanks for sharing. i have been substituting almond and coconut flour for grain flour but only half of my recipes. it still makes me feel better.
    Reply

  7. Prudy says

    Love this! Sometimes I wonder if we are all on the same wavelength, because there are times I'm wandering through a store, and look at a particular item, and then two days later, someone is blogging about that same exact item that I was looking at! In this case, it was almond flour. I was grocery shopping on Saturday, and needed flour... so while I was grabbing a bag, I noticed a small bag of almond flour on the shelf above it. I picked it up, read the label, but then put it back because I didn't know what to do with it. Now I do. I think I do need to try these cookies. You have my interest piqued. I'd like to see how they taste, the texture...etc. Thanks for sharing! :-)
    Reply

  8. Sabrina Modelle says

    Oh these look totally amazing. I can't eat any gluten and we've been grain free (save a gluten free pizza or two) since late August. I cannot wait to try these cookies. Maybe I'll whip up a batch today and surprise Joshua when he gets off work!
    Reply

  9. kellypea says

    I love the idea that the texture is like that of shortbread. Again, thanks for the inspiration. I've used almond meal to back, but never in place of flour. They look delicious!
    Reply

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